Matcha green tea powder

Whisk about 1–2 g (½–1 teaspoon) into a little hot water, then add more water or milk. A 2 g serving provides 6 kcal.

Sift the powder into a bowl, add a small splash of hot—not boiling—water, and whisk briskly in a zigzag until smooth and foamy. Top up with water or steamed milk.

Yes. Put sifted matcha and cold water in a sealed bottle or shaker and shake until smooth; a small amount of warm water first helps dissolve stubborn lumps.

Seal it tightly and keep it in a cool, dark, dry place, away from heat and strong-smelling foods. Refrigerate only if the container is airtight, and let it reach room temperature before opening to avoid condensation.

Stir it into a latte, or add a small amount to pancake batter, biscuits, cakes or ice cream. Sift it with the dry ingredients so it spreads evenly and does not leave green clumps.

For a similar tea flavour, use finely ground green tea, though it will usually be coarser and more bitter. For colour alone in baking, a little spinach powder can work, but it will not taste like tea.