Sift your high-quality matcha powder through a fine-mesh strainer into a clean bowl. Whisk in the dry granulated sugar until completely combined.

In a small saucepan, warm your filtered water over medium heat until the sugar dissolves into a clear liquid. Do not let it come to a rolling boil—you want it warm, not scorching.

To ensure zero clumps, never pour powder into liquid. Instead, add the warm sugar water directly into the center of the matcha mixture in five strict, gradual stages.

With each stage of water added, use a small whisk to grind the liquid into the powder using a firm, circular motion (suritsubushi). Continue until the texture transforms into a silky, shiny paste before adding the next splash of water.

Pass the completed syrup through a fine-mesh strainer into a clean container or bottle. If your technique was correct, the mesh will come away completely clean, leaving no trapped lumps.

Immediately place the container into an ice-water bath. Shocking the syrup stops the heat from oxidizing the matcha, locking in its brilliant, electric green color. Once completely chilled, seal and store in the refrigerator.