Place chawan ("tea bowl") on a scale. Rest a sifter over the chawan. Tare. Using a chashaku("tea scoop"), dose 2.5 grams matcha into the sifter.

Using the back of the chashaku, scrape along the mesh of the sifter until all matcha is passed through.
Sifting is essential.

Using a variable temperature kettle, heat water to 164ºF–170ºF.
Alternatively, boil water, and let cool for 9-10 minutes.Tare your scale again, and add 50 ml (1.7 oz) water to bowl.

Using a chasen ("tea whisk"), quickly and vigorously whip tea in a "W" pattern, making occasional circular passes to incorporate powder sticking to bowl walls. Whisk well for 2-3 minutes, or until a complete suspension is made. A fine microfoam dotted with tiny bubbles should appear.
Alternatively, use a handheld electric milk frother to quickly "whisk" matcha in a demitasse pitcher.

Steam 175-300 ml (6-10 oz) milk in a pitcher. Aim for the consistency of wet paint.
Alternatively, heat milk and froth in a french press.

Transfer prepped matcha from chawan to serving cup.

Pour steamed milk into tea per a traditional latte.

Fill a glass with ice (100 grams) and add 200 ml (6.75 oz) of milk.

Pour prepared matcha over milk + ice. Stir or let cascade.