Add the hulled strawberries, lemon juice, and honey (if using) to a small blender. Blend on high for 30 seconds until completely smooth.

Pour the puree through a fine-mesh sieve into a small bowl, pressing with a spoon to extract all the juice. Discard the seeds and pulp. Refrigerate the puree while you prepare the other components.

Sift 1 tsp ceremonial matcha powder into a small bowl to break up any clumps.

Add 60 ml of water heated to 80 C / 175 F. Whisk in a brisk W or M motion for 30 to 45 seconds until the matcha is fully dissolved and a light foam forms on the surface.

Stir in the cold milk. Let the mixture sit for 2 minutes at room temperature to cool slightly before pouring.

Pull a double espresso shot (60 ml) using your espresso machine or moka pot. Set it aside to cool for 60 seconds. Do not pour it hot directly over ice.

Add 4 to 5 large ice cubes to a tall clear glass (400 ml minimum).

Pour the cold strawberry puree over the ice as the base layer.

Slowly pour the cooled matcha-milk mixture over the back of a spoon held just above the strawberry layer. This slows the pour and keeps the layers from merging.

Finally, pour the espresso slowly over the back of the spoon again, aiming for the top of the matcha layer. You should see three distinct color bands - red at the bottom, green in the middle, and dark brown at the top.

Serve immediately with a wide straw. Stir before drinking to combine all three layers, or sip in layers for a more sequential flavor experience.