Matcha is unforgiving in a useful way. Too-hot water makes it harsh. Too much syrup turns it into dessert. Too little agitation leaves it chalky.
Our iced build starts with cooler water and a concentrated whisk, then gets shocked over ice before milk is added. That keeps the grassy, sweet character intact and gives the drink a cleaner finish.
We serve it lightly sweetened by default. If you want it completely unsweetened, say the word. If you want strawberry, honey lavender or pistachio cream, we build those flavors around the matcha instead of over it.