LATTE RECIPES
Tea + Fresh Milk
REN / MATCHA LATTE
Mix ingredients below in a measuring cup with ASAGAO / Chasen Whisk until creamy and no visible clumps:
a. Fresh Milk – 70mL or 1/3 cup
b. Granulated sugar – 2 - 3 tsp / 15mL Sugar syrup (60mL milk if sweetened)
c. REN / Matcha powder – 6g or 2 tsp + 1/4 tsp
Pour the mixture above into a serving cup with 65mL of milk with ice.
KIKU / MATCHA LATTE
Mix ingredients below in a measuring cup with ASAGAO / Chasen Whisk until creamy and no visible clumps:
a. Fresh Milk – 70mL or 1/3 cup
b. Granulated sugar – 2 - 3 tsp / 15mL Sugar syrup (60mL milk if sweetened)
c. KIKU / Matcha powder – 6g or 2 tsp + 1/4 tsp
Pour the mixture above into a serving cup with 65mL of milk with ice.
AJISAI 2.0 / MATCHA LATTE
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml fresh milk
b. 3 tsp granulated sugar or 15ml sugar syrup
c. 6g AJISAI 2.0 / Matcha powder
Pour the mixture above into 100ml fresh milk with ice.
YURI / MATCHA LATTE
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml fresh milk
b. 3 tsp granulated sugar or 15ml sugar syrup
c. 6g YURI / Matcha powder
Pour the mixture above into 100ml fresh milk with ice.
AKANE / HOUJICHA LATTE
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml fresh milk or 1/3 cup fresh milk
b. 2 tsp granulated sugar or 10ml sugar syrup
c. AKANE / Houjicha Powder – 6g or 3 tsp
Pour the mixture above into 100ml fresh milk with ice.
TSUBAKI / HOUJICHA LATTE
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml fresh milk or 1/3 cup fresh milk
b. 2 tsp granulated sugar or 10ml sugar syrup
c. 6g TSUBAKI / Houjicha powder
Pour the mixture above into 100ml fresh milk with ice.
MOKUREN / GENMAICHA LATTE
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml fresh milk or 1/3 cup fresh milk
b. 3 tsp granulated sugar or 15ml sugar syrup
c. 10ml room temperature water
d. 1 pinch of sea salt
e. 6g MOKUREN / Genmaicha powder
Pour the mixture above into 100ml fresh milk with ice.
RIKKA / WAKOUCHA LATTE
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml fresh milk or 1/3 cup fresh milk
b. 2 tsp granulated sugar or 10ml sugar syrup
c. 6g RIKKA / Wakoucha powder
Pour the mixture above into 100ml fresh milk with ice.
SUISEN / GENMAI LATTE
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml fresh milk or 1/3 cup fresh milk
b. 2 tsp granulated sugar or 10ml sugar syrup
c. 6g SUISEN / Genmai powder
d. 1 pinch of sea salt
Pour the mixture above into 100ml fresh milk with ice.
TEA RECIPES
Tea + Water
REN / MATCHA TEA
Mix ingredients below in a measuring cup with ASAGAO / Chasen Whisk until no visible clumps:
a. Room temp / cold water – 75mL
b. REN / Matcha powder – 2.5g or 1 tsp
Pour the mixture above into a serving cup with 75mL of water with ice.
KIKU / MATCHA TEA
Mix ingredients below in a measuring cup with ASAGAO / Chasen Whisk until no visible clumps:
a. Room temp / cold water – 75mL
b. KIKU / Matcha powder – 2.5g or 1 tsp
Pour the mixture above into a serving cup with 75mL of water with ice.
AJISAI / MATCHA TEA
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml chilled or room temp. water
b. 3g AJISAI 2.0 / Matcha powder
Pour the mixture above into 100ml of water and mix gently.
Add ice if preferred cold.
YURI / MATCHA TEA
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml chilled or room temp. water
b. 2.5g YURI / Matcha powder
Pour the mixture above into 100ml of water and mix gently.
Add ice if preferred cold.
AKANE / HOUJICHA TEA
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml chilled or room temp. water
b. 2 tsp granulated sugar or 10ml sugar syrup
c. 1.5g AKANE / Houjicha powder
Pour the mixture above into 100ml of water and mix gently.
Add ice if preferred cold.
TSUBAKI / HOUJICHA TEA
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml chilled or room temp. water
b. 2 tsp granulated sugar or 10ml sugar syrup
c. 1.5g TSUBAKI / Houjicha powder
Pour the mixture above into 100ml of water and mix gently.
Add ice if preferred cold.
MOKUREN / GENMAICHA TEA
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml chilled or room temp. water
b. 2 tsp granulated sugar or 10ml sugar syrup
c. 1.5g MOKUREN / Genmaicha powder
d. 1 pinch of sea salt
our the mixture above into 100ml of water and mix gently.
Add ice if preferred cold.
RIKKA / WAKOUCHA TEA
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml chilled or room temp. water
b. 2 tsp granulated sugar or 10ml sugar syrup
c. 1g RIKKA / Wakoucha powder
Pour the mixture above into 100ml of water and mix gently.
Add ice if preferred cold.
SUISEN / GENMAI TEA
Mix ingredients below with ASAGAO / Chasen Whisk or
YUKIWA / Hand Mixer until smooth and no visible clumps:
a. 50ml chilled or room temp. water
b. 1 tsp granulated sugar or 5ml sugar syrup
c. 2g SUISEN / Genmai powder powder
d. 1 pinch of sea salt
Pour the mixture above into 100ml of water and mix gently.
Add ice if preferred cold.
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