Salted Honey Foam Matcha

For the hot whisked matcha (1 portion):

1. Sift 3.6g of matcha into your chawan

2. Add 10-15g of water to the chawan

3. Whisk and incorporate water until a clumpless, smooth paste (koicha) is formed

4. Add remaining water (Total Volume = 36g)

5. Whisk using the 30–20–10 method:

   * 30 sec vigorous “M” or “W” motions, whisk touching the chawan

   * 20 sec slow W motions, whisk between the chawan and matcha surface

   * 10 sec gentle surface taps for microfoam

6. Tap the chawan firmly on a flat surface

For the drink:

1. Fill a glass with 90g ice

2. Add 7g honey and pinch of salt

3. Pour 70g milk of choice

4. Gently pour the hot whisked matcha

5. Aerate salted honey foam top (35g heavy cream, 7g honey, hefty pinch sea salt) with an electric whisk

6. Top with the foam

7. Finish with a drizzle of honey and sea salt