Iced Chamomile Matcha Latte

Brew the Chamomile “Concentrate”: Bring ½ (120 ml) cup of water to a boil; add the chamomile tea to a teapot or large glass, add the water, cover, and steep for 5 minutes. Place in the fridge to let cool for at least 15 minutes, preferably overnight (Note: this makes enough tea for 2 lattes)
Make the Matcha: Sift 1 teaspoon of matcha powder into a medium bowl. Heat water to 180ºF (82ºC) in an electric kettle or in a small saucepan on the stovetop. Add a small amount of water and whisk vigorously with a bamboo whisk (chasen) until dissolved. Then, add in an additional 1/4 cup (60 ml) of water to the bowl and whisk again, in a W motion, until the matcha is frothy.
Combine: add around ~ 1 cup of ice to a glass, then pour 1/4 cup (60 ml) of the chamomile “concentrate” and the maple syrup over the ice. Mix well with a spoon or straw, then pour in the matcha. Top off the latte with as much non-dairy milk as desired and stir again. Add additional sweetener to taste if necessary, then serve immediately.