Measure out 1 teaspoon of matcha green tea and using a fine mesh strainer (a tea sized one or a regular one), sift the powder into the cup you will be drinking out of (mug, tea cup, etc.). I would recommend using a large mug. Narrow cups make it harder (and messier) to whisk the matcha.

Put the soy milk and honey in a small saucepan and heat on low, whisking a little to blend the honey and soy milk.

When the liquid is hot (just about to boil), pour about a 1/2 cup into a small cup and let it cool for 1 minute. Try to get the liquid and not any of the foam that might have formed. Continue heating the rest of the liquid on low heat.

Pour the slightly cooled milk into the cup with the sifted matcha powder. Using a tea whisk, also called a chasen (bamboo whisk), whisk the mixture in a brisk "M" or "W" shaped motion, creating a smooth mixture. If you don't have a tea whisk, just use a fork or spatula and whisk/stir briskly. The point is to break up the matcha so that there are no clumps in the final tea. You want it to be smooth and if possible, have little tiny air bubbles just across the surface.

Return to the saucepan and turn the heat up to medium and whisk. Once the milk looks like it is about to boil, remove it from the heat. Take the electric milk frother and turn it on, making sure that the tip of the frother is not completely submerged but just at the surface. Froth for 30 seconds to a minute. Be careful though. Very hot milk can splatter a little if you don't get it submerged enough.

Slowly pour the steamed soy milk into the matcha mixture, making sure that the liquid pours out first and that the foam settles on top of the drink in a thick blanket. Drizzle with more honey if desired and a sprinkling of matcha powder.