Wash and hull your fresh strawberries, removing the green tops completely. Cut them in half to help them blend smoothly and release their juice.

Use a fine mesh strainer to sift the matcha powder into a small bowl. Sifting breaks up clumps that would otherwise remain grainy in your finished drink, ensuring a silky smooth texture.

Heat 1/4 cup of water to around 160-170 degrees Fahrenheit, just below boiling point. Water that's too hot burns the matcha and creates a bitter taste, while cooler water won't properly dissolve the powder.

Pour the hot water over your sifted matcha and whisk vigorously with a small whisk or fork for 15-20 seconds. You should see a frothy layer form on top.

Add your prepared strawberries, milk, honey, and vanilla extract to a blender. Blend on high speed for 45-60 seconds until completely smooth and no strawberry chunks remain.

Pour the strawberry mixture into the blender with the whisked matcha. Add a small pinch of sea salt to amplify the flavors and balance the sweetness.

Blend the combined mixture for another 20-30 seconds on medium speed until fully incorporated and uniform in color.

Pour the mixture through a fine mesh strainer into your serving mugs if you prefer an ultra-smooth texture without any pulp. This step is optional but creates a more refined, cafe-style beverage.

For a hot version, serve immediately in warmed mugs. For a cold version, add ice cubes and stir gently, or pour over ice and top with a splash of cold milk for a layered effect.