Spring is when I adjust my water temperature down a notch. The leaves from the first harvest tend to be more delicate, so 170°F instead of 175°F brings out a sweeter, more vegetal note without any astringency. It's a subtle change, but if you're doing a side-by-side, you'll notice the difference.

For iced matcha, don't just pour hot matcha over ice—that dilutes it. Instead, whisk the matcha with half the water (cold) until frothy, then top with cold water or milk and ice. The cold water preserves the foam, and you get a creamier texture. I've seen people skip the whisk entirely and shake it in a jar—that works too, but you'll get a less stable foam.

If it's a hot day, you can also add a few ice cubes to the bowl before whisking. That cools the water quickly, but be careful: it makes the whisking harder. I prefer the two-step method: whisk at room temperature, then transfer to a glass with ice.