Clean Strike Asia Recipe

Bloom matcha

Sift 1 tsp matcha into a small bowl or shaker to remove lumps. Add 60 ml hot (not boiling) water and whisk vigorously in a 'W' motion with a bamboo whisk or briskly stir with a small whisk/fork until frothy and fully dissolved, about 20–30 seconds.

Prepare ginger-honey mix

In a separate small bowl or measuring cup, combine 1 tbsp grated fresh ginger, 15 ml fresh lemon juice, and 20 ml honey. Stir thoroughly until the honey begins to thin and incorporate. If the honey is very thick, warm it briefly (5–10 seconds) or dissolve with a tablespoon of the hot matcha water to make mixing easier.

Combine base

Pour the ginger-honey mixture into the bowl with the prepared matcha and whisk or stir until smooth and homogenous. Taste and adjust: add up to 5 ml more lemon for brightness or 5–10 ml more honey for sweetness if desired.

Fill a highball glass or a large Collins glass halfway with ice, or add 60 ml cold water if you prefer an uniced chilled drink.

Pour the matcha-ginger-honey base over the ice or cold water, holding back foam with a spoon if desired.

Top gently with 150 ml chilled tangerine soda. Pour slowly down the side of the glass to preserve some effervescence and create a gentle layered look.

Give the drink a single gentle stir (1–2 revolutions) to marry the layers without flattening the soda.

Garnish with a tangerine or mandarin slice on the rim and optionally a lemon wheel and a mint sprig for aroma.

Serve immediately with a straw or stirrer. Encourage the drinker to enjoy the bright citrus fizz balanced with warm ginger spice and the vegetal depth of matcha.