LATTE RECIPES


Tea + Fresh Milk



LATTE RECIPES


Tea + Fresh Milk



REN / MATCHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth & no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Granulated Sugar – 2 to 3 tsp / Sugar Syrup – 15 mL
c. REN / Matcha Powder – 6 g or 2 tsp + 1/4 tsp

Pour the mixture above into 85 mL fresh milk with ice.


Shop REN / Matcha Powder




KIKU / MATCHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth & no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Granulated Sugar – 2 to 3 tsp / Sugar Syrup – 15 mL
c. KIKU / Matcha Powder – 6 g or 2 tsp + 1/4 tsp

Pour the mixture above into 85 mL fresh milk with ice.


Shop KIKU / Matcha Powder




AJISAI / MATCHA LATTE


Mix ingredients below with ASAGAO Bamboo Whisk until no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Sugar Syrup (1:1 Ratio) - 15 mL / 2 to 3 teaspoon
c. AJISAI / Matcha Powder - 6g / 2 teaspoon + 1/4 teaspoon

Pour the mixture above into 85 mL fresh milk with ice.


Shop AJISAI / Matcha Powder




YURI / MATCHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Granulated Sugar – 2 to 3 teaspoons / Sugar Syrup – 20 mL
c. YURI / Matcha Powder – 5 g or 1 tsp + 1/2 Tbsp

Pour the mixture above into 80 mL fresh milk with ice.


Shop YURI / Matcha Powder




TSUBAKI / HOUJICHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk - 50 mL or 1/3 cup
b. Granulated Sugar – 2 teaspoons / Sugar Syrup - 10 mL
c. TSUBAKI / Houjicha Powder - 4.5 g or 2 tsp

Pour the mixture above into 90 mL fresh milk with ice.


Shop TSUBAKI / Houjicha Powder




MOKUREN / GENMAICHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk – 30 mL or 1/3 cup
b. Room Temp. Water – 20 mL
c. Granulated Sugar – 2 - 3 teaspoons / Sugar Syrup – 20 mL
d. Sea Salt – 2 pinch / 0.4 g
e. MOKUREN / Genmaicha Powder – 6 g or 2 teaspoons

Pour the mixture above into 80 mL fresh milk with ice.


Shop MOKUREN / Genmaicha Powder




SUISEN / GENMAI LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk – 30 mL or 1/3 cup
b. Room Temp. Water – 20 mL
c. Granulated Sugar – 2 -3 teaspoons / Sugar Syrup – 20 mL
d. Sea Salt – 2 pinch / 0.4 g
e. SUISEN/ Genmai Powder – 6 g or 2 teaspoon

Pour the mixture above into 120 mL fresh milk with ice.


Shop SUISEN / Genmai Powder




TEA RECIPES


Tea + Water




REN / MATCHA TEA


REN / Matcha Powder – 1.5 g or  3/4 teaspoon / 2 scoops of SUMIRE Chashaku
Warm Water – 100 mL / ~ half cup
(Temperature - 75 ~ 85C / Avoid boiling water)

Whisk the mixture of matcha powder and warm water with ASAGAO / Chasen whisk until creamy foam appears.

Add ice for cold.


Shop REN / Matcha Powder




KIKU / MATCHA TEA


KIKU / Matcha Powder – 1.5 g or  3/4 teaspoon / 2 scoops of SUMIRE Chashaku
Warm Water – 100 mL / ~ half cup
(Temperature - 75 ~ 85C / Avoid boiling water)

Whisk the mixture of matcha powder and warm water with ASAGAO / Chasen whisk until creamy foam appears.

Add ice for cold.


Shop KIKU / Matcha Powder




YURI / MATCHA TEA


YURI / Matcha Powder – 1.5 g or  3/4 teaspoon / 2 scoops of SUMIRE Chashaku
Warm Water – 100 mL / ~ half cup
(Temperature - 75 ~ 85C / Avoid boiling water)

Whisk the mixture of matcha powder and warm water with ASAGAO / Chasen whisk until creamy foam appears.

Add ice for cold.


Shop YURI / Matcha Powder




TSUBAKI / HOUJICHA TEA


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Warm Water – 50 mL
b. Optional / Granulated Sugar – 2 – 3 teaspoon
c. TSUBAKI / Houjicha Powder – 2g or  1 teaspoon

Pour the mixture above into 100 mL of warm water and mix gently again. Add ice.


Shop TSUBAKI / Houjicha Powder




MOKUREN / GENMAICHA TEA


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Warm Water – 50 mL
b. Optional / Granulated Sugar – 2 – 3 teaspoon
c. Sea Salt – 1 pinch / 0.2 g
d. MOKUREN / Genmaicha Powder – 1g or  1/2 teaspoon

Pour the mixture above into 100 mL of warm water and mix gently again. Add ice.


Shop MOKUREN / Genmaicha Powder




SUISEN / GENMAI TEA


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Warm Water – 50 mL
b. Optional / Granulated Sugar – 2 – 3 teaspoon
c. Sea Salt – 1 pinch / 0.2 g
d. SUISEN / Genmai Powder – 2 g or  1/2 teaspoon

Pour the mixture above into 100 mL of warm water and mix gently again. Add ice.


Shop SUISEN / Genmai Powder



Collaboration Drink Recipes




REN / MATCHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth & no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Granulated Sugar – 2 to 3 tsp / Sugar Syrup – 15 mL
c. REN / Matcha Powder – 6 g or 2 tsp + 1/4 tsp

Pour the mixture above into 85 mL fresh milk with ice.


Shop REN / Matcha Powder

KIKU / MATCHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth & no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Granulated Sugar – 2 to 3 tsp / Sugar Syrup – 15 mL
c. KIKU / Matcha Powder – 6 g or 2 tsp + 1/4 tsp

Pour the mixture above into 85 mL fresh milk with ice.


Shop KIKU / Matcha Powder

AJISAI / MATCHA LATTE


Mix ingredients below with ASAGAO Bamboo Whisk until no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Sugar Syrup (1:1 Ratio) - 15 mL / 2 to 3 teaspoon
c. AJISAI / Matcha Powder - 6g / 2 teaspoon + 1/4 teaspoon

Pour the mixture above into 85 mL fresh milk with ice.


Shop AJISAI / Matcha Powder

YURI / MATCHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk – 50 mL or 1/3 cup
b. Granulated Sugar – 2 to 3 teaspoons / Sugar Syrup – 20 mL
c. YURI / Matcha Powder – 5 g or 1 tsp + 1/2 Tbsp

Pour the mixture above into 80 mL fresh milk with ice.


Shop YURI / Matcha Powder

TSUBAKI / HOUJICHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk - 50 mL or 1/3 cup
b. Granulated Sugar – 2 teaspoons / Sugar Syrup - 10 mL
c. TSUBAKI / Houjicha Powder - 4.5 g or 2 tsp

Pour the mixture above into 90 mL fresh milk with ice.


Shop TSUBAKI / Houjicha Powder

MOKUREN / GENMAICHA LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk – 30 mL or 1/3 cup
b. Room Temp. Water – 20 mL
c. Granulated Sugar – 2 - 3 teaspoons / Sugar Syrup – 20 mL
d. Sea Salt – 2 pinch / 0.4 g
e. MOKUREN / Genmaicha Powder – 6 g or 2 teaspoon

Pour the mixture above into 80 mL fresh milk with ice.


Shop MOKUREN / Genmaicha Powder

SUISEN / GENMAI LATTE


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Fresh Milk – 30 mL or 1/3 cup
b. Room Temp. Water – 20 mL
c. Granulated Sugar – 2 -3 teaspoons / Sugar Syrup – 20 mL
d. Sea Salt – 2 pinch / 0.4 g
e. SUISEN/ Genmai Powder – 6 g or 2 teaspoon

Pour the mixture above into 120 mL fresh milk with ice.


Shop SUISEN / Genmai Powder

TEA RECIPES


Tea + Water



REN / MATCHA TEA


REN / Matcha Powder – 1.5 g or  3/4 teaspoon / 2 scoops of SUMIRE Chashaku
Warm Water – 100 mL / ~ half cup
(Temperature - 75 ~ 85C / Avoid boiling water)

Whisk the mixture of matcha powder and warm water with ASAGAO / Chasen whisk until creamy foam appears.

Add ice for cold.


Shop REN / Matcha Powder

KIKU / MATCHA TEA


KIKU / Matcha Powder – 1.5 g or  3/4 teaspoon / 2 scoops of SUMIRE Chashaku
Warm Water – 100 mL / ~ half cup
(Temperature - 75 ~ 85C / Avoid boiling water)

Whisk the mixture of matcha powder and warm water with ASAGAO / Chasen whisk until creamy foam appears.

Add ice for cold.


Shop KIKU / Matcha Powder

YURI / MATCHA TEA


YURI / Matcha Powder – 1.5 g or  3/4 teaspoon / 2 scoops of SUMIRE Chashaku
Warm Water – 100 mL / ~ half cup
(Temperature - 75 ~ 85C / Avoid boiling water)

Whisk the mixture of matcha powder and warm water with ASAGAO / Chasen whisk until creamy foam appears.

Add ice for cold.


Shop YURI / Matcha Powder

TSUBAKI / HOUJICHA TEA


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Warm Water (75C) – 50 mL
b. Optional / Granulated Sugar – 2 – 3 teaspoon
c. TSUBAKI / Houjicha Powder – 2g or  1 teaspoon

Pour the mixture above into 100 mL of warm water and mix gently again. Add ice for cold.


Shop TSUBAKI / Houjicha Powder

MOKUREN / GENMAICHA TEA


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Warm Water (75C) – 50 mL
b. Optional / Granulated Sugar – 2 – 3 teaspoon
c. Sea Salt – 1 pinch / 0.2 g
d. MOKUREN / Genmaicha Powder – 1g or  1/2 teaspoon

Pour the mixture above into 100 mL of warm water and mix gently again. Add ice for cold.


Shop MOKUREN / Genmaicha Powder

SUISEN / GENMAI TEA


Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:

a. Warm Water (75C) – 50 mL
b. Optional / Granulated Sugar – 2 – 3 teaspoon
c. Sea Salt – 1 pinch / 0.2 g
d. SUISEN / Genmai Powder – 2 g or  1/2 teaspoon

Pour the mixture above into 100 mL of warm water and mix gently again. Add ice for cold.


Shop SUISEN / Genmai Powder


COLLABORATION DRINK RECIPES



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