Ingredients
1 tsp ceremonial-grade matcha powder
oz hot water (175F, not boiling)
0.5 oz honey syrup (1:1 ratio)
0.5 oz fresh yuzu juice (or Meyer lemon juice)
4 oz sparkling water
Yuzu or lemon wheel
Fresh mint sprig
Method
01
Whisk matcha powder with hot water using a bamboo chasen (whisk) until smooth and frothy. No lumps.
02
Let matcha cool slightly, then add honey syrup.
03
Fill a collins glass with ice. Add yuzu juice.
04
Slowly pour matcha over the ice to create a layered green-to-clear effect.
05
Top with sparkling water. Do not stir (let the guest stir for the visual).
06
Garnish with a yuzu/lemon wheel and mint sprig.
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