Goes to Japan once 🇯🇵 🍵 I drank a lot of tea in Japan, obviously, and this is the matcha latte I’ve been making almost daily ever since. At our tea ceremony in Kyoto— we learned to flick your wrist very fast when making the matcha, and not whisking in a circle (which, I used to do.) All the matcha I was served there was without any sweetener or milk, but I like to add a sprinkle of sugar to my powder to balance the bitterness and then I add steamed milk on top— usually oat because I like its flavor and texture the best, but sometimes soy.