Coffee shops are packed. Sidewalks are overflowing. Bright summer treats are everywhere. So we partnered with Matcha.com for our very own café culture-inspired recipe: Stawberry Matcha Latte. Known as Ichibancha or “first flush” in Japan, young spring leaves—renowned for a vibrant green color—are gathered in May and arrive in our icy drinks by July. With far less to travel, the sweetest strawberries turn-up in farmer’s markets and bodegas at the same time. From opposite ends of the globe but instantly inseparable. Strawberries are happy and sweet. Matcha is earthy and faintly bitter. A perfect pairing for lemonades, frappuccinos, smoothies, mock-tails or— my favorite—the iced latte. Add cream, yogurt chips and almonds to emulate its gentle milkiness. Then diced yuzu peel to give this dreamy summer classic a distinctly Nipponese twist. With notes of berry, cream, umami and citrus—it’s summer in the city.