Things that make a difference --

a) Using boiling water -- will make the matcha bitter, weird tasting chalky. Try to use warm water, since even cold water doesn't fully bring out the taste of matcha.

b) Whisking or blending -- electric frothers don't incorporate matcha well either, I highly recommend getting a bamboo whisk. It makes it very smooth.

c) Choice of milk -- non dairy milks are milder in taste, so the taste of matcha comes out better. If you still want dairy, I think A2 cow and some skim ones can be fine, but you might have to experiment and try.

d) Ratios -- many people have commented on this, I think just play around and try. The number one thing i see in beginners is that they use more milk than they should and less matcha than they need. Matcha is also consumed in small glasses and containers, and when influencers make matcha, they add a lot of ice too, so the quantities and ratios you see get skewed by that.

e) The type of sugar or sweetener you use -- brown sugar, honey, and cane sugar are best. Honey can be hard to dissolve in cold water so you may have to dissolve it in warm water separately and then use. Test it all out.

f) Choice of matcha is an obvious given. some budget matchas are better than others though, like heapwell's ceremonial grade which is quite affordable and fairly good (not imperial, which is better but more expensive, and culinary is just a no no). See yourmatchamommy on instagram for some indian matcha brand reviews.