In a small, dry skillet over medium-low heat, add the star anise and cloves. Toast for a few minutes, or until the spices are fragrant. Remove from the heat and cool.
Crush the spices coarsely using the a mallet or a rolling pin.
Heat the milk until steaming (I like to do this in the microwave for ease but you can do this on the stovetop). Add the black tea leaves and crushed spices to the hot milk, and let steep for 45 minutes. Remove the solids, pressing on them to release any liquid, then discard the solids. Mix in the sweetened condensed milk and salt until combined. Cool slightly, then transfer to the fridge.
While the Thai tea is chilling, make the matcha. Whisk the matcha into the hot water until smooth and frothy, then set aside.
In your serving glass, add a handful of ice. Add the Thai tea, then the matcha. Give it a stir before enjoying!
You can substitute the matcha with sencha if you’d like.