30 Professional Tea Recipes

Ingredients

• • 2g ceremonial grade matcha
• • 70ml hot water (70–80°C)

Method

Sift matcha into bowl. Add hot water. Whisk vigorously in M or W pattern until frothy (15–20 seconds). Drink immediately while foam is intact.

Ingredients

• • 3g café grade matcha
• • 50ml hot water (75°C)
• • 200ml steamed milk
• • Optional: 15ml vanilla syrup or 1 tsp honey

Method

Whisk matcha with hot water until smooth. Steam milk to 65–70°C with microfoam. Pour matcha into cup, add steamed milk, top with foam. Drizzle sweetener if desired.

Ingredients

• • 3g café grade matcha
• • 50ml hot water
• • 200ml cold milk
• • Ice cubes
• • Optional: 15ml maple syrup

Method

Whisk matcha with hot water. Fill glass with ice, pour cold milk, add matcha mixture. Stir gently. Add maple syrup if desired.

Ingredients

• • 2g premium matcha
• • 50ml hot water
• • 250ml fresh coconut water
• • Ice cubes
• • Optional: lime wedge

Method

Whisk matcha with hot water until smooth. Pour coconut water over ice, add matcha mixture, stir. Squeeze lime for brightness.

Ingredients

• • 3g café grade matcha
• • 50ml hot water
• • 200ml fresh lemonade
• • Ice cubes
• • Lemon slice garnish

Method

Whisk matcha with hot water. Fill glass with ice, pour lemonade, add matcha, stir gently. Garnish with lemon.

Ingredients

• • 2g premium matcha
• • 30ml hot water
• • 200ml premium tonic water
• • Ice cubes
• • Fresh mint sprig
• • Optional: cucumber slice

Method

Whisk matcha with hot water. Fill glass with ice, pour tonic water slowly to preserve carbonation, add matcha. Stir once gently. Garnish with mint and cucumber.

Ingredients

• • 2g ceremonial matcha
• • 60ml hot water (80°C)
• • 1 scoop vanilla ice cream
• • Optional: white chocolate shavings

Method

Place ice cream in serving glass. Whisk matcha with hot water until frothy. Pour hot matcha over ice cream immediately. Serve with spoon—drink evolves as ice cream melts.

Ingredients

• • 3g café grade matcha
• • 1 frozen banana
• • 100ml almond milk (or oat milk)
• • 50g frozen mango chunks
• • 1 tbsp chia seeds
• • Toppings: granola, fresh berries, coconut flakes

Method

Blend matcha, banana, milk, mango, and chia until thick and smooth. Pour into bowl. Arrange toppings artfully. Serve immediately with spoon.

Ingredients

• • 3g premium matcha
• • 30g vanilla protein powder
• • 250ml unsweetened almond milk
• • 1 tbsp almond butter
• • 1 tsp honey
• • Ice cubes

Method

Blend all ingredients until smooth and creamy (30–45 seconds). Serve immediately.

Ingredients

• • 2g premium matcha
• • 30ml hot water
• • 10 fresh mint leaves
• • 20ml lime juice
• • 15ml simple syrup
• • 150ml soda water
• • Ice cubes

Method

Muddle mint leaves with lime juice and syrup in glass. Add ice. Whisk matcha with hot water, pour over ice. Top with soda water. Stir gently. Garnish with mint sprig and lime wheel.

Ingredients

• • 2g premium matcha
• • 1/2 tsp turmeric powder
• • 1/4 tsp ground ginger
• • Pinch black pepper
• • 200ml warm oat milk (70°C)
• • 1 tsp maple syrup
• • Pinch cinnamon

Method

Whisk matcha, turmeric, ginger, and pepper with small amount of hot oat milk until smooth. Add remaining milk, whisk. Sweeten with maple syrup. Dust with cinnamon.

Ingredients

• • 2g premium matcha
• • 30ml hot water
• • 30ml fresh espresso shot
• • 150ml steamed milk
• • Optional: 10ml honey

Method

Whisk matcha with hot water. Pull espresso shot. Steam milk. Pour matcha into cup, add espresso, top with steamed milk and foam. Drizzle honey if desired.

Ingredients

• • 3g café grade matcha
• • 40ml hot water
• • 200ml homemade horchata (or store-bought rice milk + cinnamon)
• • Ice cubes
• • Ground cinnamon for dusting

Method

Whisk matcha with hot water. Fill glass with ice, pour horchata, add matcha. Stir gently. Dust with cinnamon.

Ingredients

• • 3g café grade matcha
• • 50ml hot water
• • 100ml strawberry purée
• • 150ml cold milk
• • Ice cubes
• • Whipped cream (optional)

Method

Whisk matcha with hot water, let cool. In tall glass, layer: strawberry purée at bottom, ice, cold milk, then slowly pour matcha on top. Do not stir—serve layered. Top with whipped cream if desired.

Ingredients

• • 2g premium matcha
• • 40ml hot water
• • 150ml fresh pineapple juice
• • 50ml coconut water
• • Ice cubes
• • Pineapple wedge and mint for garnish

Method

Whisk matcha with hot water until smooth. Fill glass with ice, pour pineapple juice and coconut water, add matcha. Stir. Garnish with pineapple and mint.

Ingredients

• • 5g light roast hojicha (loose leaf)
• • 300ml hot water (90–95°C)

Method

Rinse teapot with hot water. Add hojicha leaves. Pour hot water over leaves. Steep 45–60 seconds. Strain into cup. Can re-steep 2–3 times.

Ingredients

• • 3g hojicha powder
• • 30ml hot water (85°C)
• • 200ml steamed milk
• • Optional: 1 tsp brown sugar or 10ml caramel syrup

Method

Whisk hojicha powder with hot water until smooth paste forms. Steam milk to 70–75°C. Pour hojicha into cup, add steamed milk, top with foam. Drizzle sweetener if desired.

Ingredients

• • 10g medium roast hojicha (loose leaf)
• • 1 liter cold water
• • Ice cubes
• • Optional: lemon slice

Method

Add hojicha to pitcher. Pour cold water. Refrigerate 6–8 hours (or overnight). Strain. Serve over ice. Garnish with lemon if desired.

Ingredients

• • 3g hojicha powder
• • 30ml hot water
• • 30ml brown sugar syrup
• • 200ml steamed milk
• • Ice cubes

Method

Pour brown sugar syrup into glass. Add ice. Whisk hojicha with hot water. Pour cold milk over ice, then add hojicha. Stir gently before drinking to mix syrup.

Ingredients

• • 3g hojicha powder
• • 40ml hot water
• • 200ml canned coconut milk (full-fat)
• • 1 tsp maple syrup
• • Ice cubes
• • Toasted coconut flakes for garnish

Method

Whisk hojicha with hot water. Shake coconut milk to mix cream and liquid. Fill glass with ice, pour coconut milk, add hojicha. Stir. Drizzle maple syrup. Top with toasted coconut.

Ingredients

• • 6g medium roast hojicha (loose leaf)
• • 100ml hot water (95°C), steeped 90 seconds for concentrate
• • 30ml fresh espresso shot
• • 150ml steamed milk
• • Optional: vanilla syrup

Method

Brew strong hojicha concentrate. Pull espresso. Combine hojicha and espresso in cup. Steam milk. Pour milk over tea-coffee base. Top with foam.

Ingredients

• • 5g light roast hojicha (loose leaf)
• • 200ml hot apple cider (85–90°C)
• • 1 cinnamon stick
• • 2 cloves
• • 1 star anise
• • Optional: 1 tsp honey

Method

Heat apple cider with spices (do not boil). Steep hojicha in spiced cider for 2 minutes. Strain into mug. Add honey if desired. Garnish with cinnamon stick.

Ingredients

• • 6g medium roast hojicha (loose leaf)
• • 100ml hot water (95°C)
• • 1 scoop vanilla or hojicha ice cream
• • Optional: crushed roasted almonds

Method

Brew strong hojicha concentrate (steep 90 seconds). Place ice cream in serving glass. Pour hot hojicha over ice cream immediately. Top with crushed almonds if desired. Serve with spoon.

Ingredients

• • 3g hojicha powder
• • 30ml hot water
• • 200ml unsweetened almond milk
• • 1 tsp agave syrup
• • Pinch sea salt
• • Ice cubes

Method

Whisk hojicha with hot water. Fill glass with ice, pour almond milk, add hojicha. Stir in agave and pinch of salt (enhances sweetness and nutty notes).

Ingredients

• • 5g light roast hojicha (loose leaf)
• • 250ml hot water (90°C)
• • 3 slices fresh ginger
• • 1 tsp honey
• • Lemon wedge

Method

Steep ginger in hot water for 2 minutes. Add hojicha, steep additional 60 seconds. Strain into mug. Stir in honey. Squeeze lemon wedge.

Ingredients

• • 3g hojicha powder
• • 30ml hot water
• • 100ml fresh orange juice
• • 100ml soda water
• • Ice cubes
• • Orange wheel garnish

Method

Whisk hojicha with hot water, let cool slightly. Fill glass with ice, pour orange juice, add hojicha. Top with soda water. Stir gently. Garnish with orange wheel.

Ingredients

• • 5g light roast hojicha (loose leaf)
• • 150ml water
• • 150ml whole milk
• • 3 cardamom pods (crushed)
• • 2 black peppercorns
• • 1 small cinnamon stick
• • 1 slice fresh ginger
• • 2 tsp jaggery or brown sugar

Method

Simmer water with spices and ginger for 3 minutes. Add hojicha, simmer 1 minute. Add milk and jaggery, bring to gentle boil. Strain into cup.

Ingredients

• • 3g hojicha powder
• • 40ml hot water
• • 20ml caramel sauce
• • 200ml cold milk
• • Ice cubes
• • Whipped cream
• • Extra caramel drizzle

Method

Drizzle caramel inside glass. Add ice. Pour cold milk. Whisk hojicha with hot water, let cool 1 minute. Slowly pour hojicha over milk to create layers. Top with whipped cream and caramel drizzle.

Ingredients

• • 3g hojicha powder
• • 1 frozen banana
• • 150ml oat milk
• • 1 tbsp almond butter
• • 1 tsp honey
• • Pinch cinnamon
• • 3–4 ice cubes

Method

Blend all ingredients until smooth and creamy (45–60 seconds). Pour into glass. Dust with cinnamon.

Ingredients

• • 3g hojicha powder
• • 40ml hot water
• • 40ml vodka
• • 20ml coffee liqueur (Kahlúa)
• • 60ml heavy cream (or oat cream for dairy-free)
• • Ice cubes

Method

Whisk hojicha with hot water, let cool. Fill glass with ice. Pour vodka and coffee liqueur. Add hojicha. Float cream on top by pouring over back of spoon. Serve unstirred for layered effect.