Ingredients
- 1 oz white tea rose syrup
- 1 tsp Rishi Barista Matcha, sifted
- filtered water at 180°F
- 10 oz white tea rose milk
Hot Preparation
- Add matcha to a 12-ounce cup.
- Cover with syrup and 1 ounce hot water; whisk until frothy.
- Top with steamed white tea rose milk.
Iced Preparation
- Add syrup and milk to a 16-ounce cup filled with ice*.
- Whisk matcha with 2 ounces hot water until frothy.
- Top with prepared matcha.
*Elevated technique: combine milk and syrup in a cocktail shaker filled 25% with ice. Shake to chill & foam. Strain into a 16-ounce cup filled with ice. Top with prepared matcha as directed.
White Tea Rose Syrup Ingredients
- 16g Rishi White Tea Rose Mélange tea blend, divided
- 10 oz filtered water at 185°F
- 9 oz sugar
White Tea Rose Milk Ingredients
- 9g Rishi White Tea Rose Mélange tea blend
- 4 oz filtered water at 185°F
- 20 oz whole milk
White Tea Rose Syrup Preparation
- Infuse 8 grams tea in hot water for 4 minutes.
- Decant fully into a small saucepan.
- Heat on low until temperature returns to 185°F.
- Add remaining 8 grams of tea; turn off heat and cover; infuse 4 minutes.
- Add sugar; stir continuously until all sugar is dissolved; strain.
White Tea Rose Milk Preparation
- Combine tea blend and hot water in a 32-ounce jar; infuse for 1 minute & add milk.
- Secure tightly and shake to combine.
- Refrigerate 4-6 hours.
- Strain fully; use for hot or cold drinks.
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