Quantity
Use 2g (2 scoops with a traditional bamboo Chashaku spoon) of matcha per 125ml of hot milk.
Temperature
For the optimum infusion use milk below 83°C (181°F). Using milk above the scalding point will affect the "foaminess" of the product.
Time
Make a fine paste with 10ml of milk. Add the remaining milk and whisk vigorously in a M or W shape until a fine foam is created.
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