Matcha Rose Latte

Hot Preparation

1. Add matcha to a 12-ounce cup.
2. Cover with syrup and 1 ounce hot water; whisk until frothy.
3. Top with steamed white tea rose milk.

Iced Preparation

1. Add syrup and milk to a 16-ounce cup filled with ice*.
2. Whisk matcha with 2 ounces hot water until frothy.
3. 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 Preparation

1. Infuse 8 grams tea in hot water for 4 minutes.
2. Decant fully into a small saucepan.
3. Heat on low until temperature returns to 185°F.
4. Add remaining 8 grams of tea; turn off heat and cover; infuse 4 minutes.
5. Add sugar; stir continuously until all sugar is dissolved; strain.

White Tea Rose Milk Preparation

1. Combine tea blend and hot water in a 32-ounce jar; infuse for 1 minute & add milk.
2. Secure tightly and shake to combine.
3. Refrigerate 4-6 hours.
4. Strain fully; use for hot or cold drinks.