Category: Uncategorized
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houjicha latte
Ingredients : • 4g hōjicha powder • 30g 85–90°C water • 120g milk of choice • Ice • Syrup to taste (we love 8-10g brown sugar syrup) Instructions : 1. Sift the hōjicha powder into a chawan (matcha or tea bowl). 2. Pour in the water and whisk using a chasen (a bamboo or resin…
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dirty matcha
Try slurping both the matcha and milk layers together and enjoy the richness of the matcha along with the creaminess of the milk. Ingredients : • 3g matcha powder • 30ml hot water (75-80°C) • 75ml cold milk of choice • 15ml heavy cream • 10ml brown sugar syrup Instructions : 1. Sift the matcha…
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usucha
Normally, in Japan, Usucha is enjoyed as is, warm and frothy. But in Thailand, where the weather is quite hot, we usually add ice to make it extra refreshing. However, I personally like to take a sip of the freshly brewed warm Usucha first, then add ice to cool it down – perfect for fighting the…
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coconut matcha
Vi was cutting the coconut open for its fresh juice. We don’t talk about bottled coconut juice here in Thailand. 🙊 (just kidding) Ingredients : • 4g matcha powder • 150ml fresh coconut juice • Ice Instructions : 1. Sift the matcha into a bowl to remove any clumps. 2. Add 50ml of fresh coconut…
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sencha
Our favorite — Arikawa’s Sencha Instruments and Ingredients : • Kyusu (a Japanese teapot) • A tea cup • 3g sencha • 60ml boiling water Instructions: 1. Warm the kyusu by pouring in boiling water, then transfer the water into a cup. Each transfer lowers the temperature by about 10°C (100 → 90 → 80°C).…
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matcha latte
Ingredients : • 4g matcha powder • 30g 65-70°C water • 120g milk of choice • Ice • Syrup to taste (our favorite is 10g brown sugar syrup) Instructions : 1. Sift the matcha into a chawan (matcha bowl). 2. Pour in the water and whisk using a chasen (a matcha whisk made of bamboo…
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