Trim the stems off the strawberries and slice in half, then add to a large saucepan. Add in the 1 cup water and sugar. Stir to combine before placing over medium high heat.

Bring the water to a boil, then simmer for 8-10 minutes. Let cool 5-10 minutes before either straining or blending until smooth.

Place in a glass container to store in the fridge up to 2 weeks, or 1 week if blending with the strawberries.

To make the matches, add 1/4 cup of the strawberry syrup to the bottom of a large glass. Fill the glass with ice.

Add the whole milk on top.

Shift the match into a large mug or whisk to get rid of any lumps. Pour in the 1/4 cup HOT water and use a matcha whisk to whisk briskly from side to side, then up and down, until a frothy layer forms on top.

Pour the frothy matcha on top of the whole milk.

Stir with a glass straw to combine and enjoy!