Matcha Rose Latte
||white tea rose syrup
||Rishi Barista Matcha, sifted
||filtered water at 180°F
||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
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
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.