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Matcha Rose Latte

Matcha Rose Latte

1oz white tea rose syrup
1 tsp Rishi Barista Matcha, sifted
see below filtered water at 180°F
10 oz white tea rose milk
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.

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

9 g Rishi White Tea Rose Mélange tea blend,
4 oz filtered water at 185°F
9 oz sugar
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

9 g Rishi White Tea Rose Mélange tea blend
4 oz filtered water at 185°F
20 oz whole milk
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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