Place water, then milk, then dry yeast in a mixing bowl, stir. 

Add flour, matcha, sugar and lastly salt.

In a stand mixer fitted with a dough hook, mix at speed one for five minutes, followed by five minutes at speed two.

Take the dough out and flatten on a tray. Cover with clingfilm and keep overnight in the fridge.

The following day, take out of the fridge, flatten the dough and cover with clingfilm again. Place in freezer for 30 minutes.

To laminate the dough, take the butter and beat it/roll it with a rolling pin to make a rectangle roughly 20cm x 40cm. Reserve in the fridge until needed.

Take the dough out of the freezer and roll into a square roughly 40cm x 40cm.

Place the butter in the centre of the dough and fold the dough so it covers the butter completely, then start rolling out the dough with the butter inside until the length is over 60cm.

Fold the dough lengthwise so that it makes three even layers on top of each other. Place in the freezer for 30 minutes.

Take the dough and place it with the final fold towards you. Turn it 90 degrees and roll out again to 60cm length. Fold into three again.

Keep in the freezer for 30 minutes and repeat the process one more time.

Take the dough out of the freezer and roll out to a rectangle roughly 30cm x 60cm.

Cut into 12 long, thin triangles, with the length to the tip of about 30cm, and the base 10cm wide. Roll the triangles to form the croissant.

Place on a baking tray, not too close to each other (maximum 6 per tray).

Keep in a just-warm oven (29C maximum) for 1.5 hours (note: if your oven doesn't allow you to set it this low, just put them in a turned off oven for proving). Spray with water from time to time.

Meanwhile, mix together the egg and milk to make the egg wash.

Using a soft brush, brush the egg wash on the croissants.

While you're making the egg wash and glazing the croissants, turn the oven up to 170C.

Bake for 20 minutes.

Leave on the baking for a few minutes then transfer to a cooling rack.