Mix the hot water and matcha until the matcha is dissolved, then set aside. Cool completely to room temperature.
Mix the soy milk, rosewater and raspberry powder until combined.
Add ice to fill half a tall glass. Pour the rose milk into the glass. Slowly pour the matcha on top, pouring it onto a spoon positioned at a 45 degree angle pointing down into the rose milk, ½ inch above the milk. This is to prevent the milk and matcha from mixing. Serve!