Ingredients (2 Servings)
| Item | Amount |
| Matcha Powder | 3g (0.11oz) |
| Hot Water | 30ml (1.01oz) around 80°C (176°F) |
| Sparkling Wine | 140ml (4.73oz) (Chilled Cava, Prosecco, or Champagne) |
| Sweetener | To taste (e.g., Simple Syrup, Agave, or Honey) |
※Preparation
For the best visual effect and taste, ensure the sparkling wine and glasses are well-chilled before starting.
STEP 1: Create the Matcha Base
Sift the matcha powder through a fine-mesh strainer into a small bowl to remove any lumps. Add the hot water and sweetener, then whisk vigorously (ideally with a Chasen or small whisk) until the mixture is completely smooth and frothy.
STEP 2: Prepare the Glasses
Set out two chilled Champagne flutes or coup glasses.
STEP 3: Pour the Sparkling Wine
Divide the chilled sparkling wine evenly between the two glasses, pouring slowly down the side to preserve the bubbles. Leave about an inch (2.5cm) of space at the top of each glass.
STEP 4: Layer the Matcha
Using a spoon if necessary to slow the pour, gently and slowly drizzle the concentrated matcha base into each glass over the sparkling wine. The green matcha will beautifully swirl down into the golden bubbles. Serve immediately and stir gently before the first sip.
Pro Tips for Success
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Temperature: Do not use boiling water for Step 1, as it can burn the matcha and create a bitter flavor. Stick to around 80 °C (176 °F).
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Layering: The slower you pour the matcha in Step 4, the better the gradient effect will be.
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Wine Choice: A dry (Brut) sparkling wine pairs best with the complex, earthy notes of the matcha.