my recipe
- tea powder
- 4 g
- water 0°C to 60°C
- 40 mL
- milk barista-style alt milk (not dairy)
- 100 mL
- sweetener optional. i like mine sweet
- 6–9 g
tea : water : milk1 : 10 : 25
brew guides
exactly how i make each tea i sell.
my picks
the tea i think is best for each way of making it
| whisked straight (usucha) | yabukita matcha, uji |
|---|---|
| latte · my recipe | all my tea powders |
| latte · no sugar | all my tea powders |
| western | taitung red oolong |
| gong fu | all four: taitung red oolong, fresh four season oolong, west lake longjing, anji bai cha |
| grandpa style | both: west lake longjing, anji bai cha |
| cold brew | all six loose leaf teas |
water & scales
for every tea on this page
- i strongly suggest boiling your water first (it drives off chlorine & other unwanted flavours), then letting it cool to the temperature you need.
- otherwise, bottled spring water should be good. tap water is not recommended.
- i strongly suggest digital scales accurate to 0.1 g.
tea powders
lattes, two ways. all my tea powders work in both.
no sugar
- tea powder
- 4 g
- water 0°C to 60°C
- 40 mL
- milk oat milk, barista-style
- 200 mL
- sweetener none in this one
- 0 g
tea : water : milk1 : 10 : 50
for both: whisk the tea powder into the water first, then add the milk.
works with every one of these
mixing powders
- light & dark hojicha. i like to do a 1:1 ratio for a sort of "medium roast", or 1:2 or 2:1 depending on my mood.
- earl grey & qimen. if the earl grey's intensity is too much for you, cut down the ratio and add the qimen black tea to compensate. i sometimes do 2:1 earl grey to qimen to change it up.
- earl grey foam. the bergamot oil reduces the surface tension and microfoam stability, so if you want a nice looking microfoam for the 'gram, take your photos quickly.
open the latte calculator to change the amounts, or to see how your own ratio compares to mine.
loose leaf
each tea, every way i brew it
taitung red oolong
honey, peach, lychee, caramel
- western
- 4 g · 150 mL · 95°Csteep 3 min, then 3 min
- gong fu
- 4–8 g · 100 mL · 95°Csteep 55 s, then 45, 50, 55, 60 scan handle more infusions depending on steep time, initial amount used, and temperature.
- cold brew
- after 3–4 infusions, add 150 mL water at any temperature and let it steep in the fridge overnight.
the quality is so high it can take boiling water and basically never be bitter.
fresh four season oolong
floral, green apple, ginger flower, honeydew
- western
- 4 g · 150 mL · 95°Csteep 3 min, then 3 min
- gong fu
- 4–8 g · 100 mL · 95°Csteep 55 s, then 45, 50, 55, 60 scan handle more infusions depending on steep time, initial amount used, and temperature.
- cold brew
- after 3–4 infusions, add 150 mL water at any temperature and let it steep in the fridge overnight.
the quality is so high it can take boiling water and basically never be bitter.
west lake longjing
toasted water chestnut, nutty, soybeans, buttery
- grandpa style
-
2–3 g in a glass
- pour boiling water onto the inside of the glass to fill it about a third. this brings the temperature down to around 85°C & minimises boiling water directly touching the leaves before it has cooled.
- gently swirl the glass so the leaves absorb the water, & enjoy the aroma in the process.
- add more hot water until the glass is two-thirds full.
- once the leaves float on the surface & begin to sink, gradually spreading through the glass, it's ready to drink.
- refill with hot water when you get back to a third of the glass.
- western
- 3 g · 200 mL · 70–75°Csteep 2 min, then 2.5 min
- gong fu
- 3 g · 100 mL · 75–80°Csteep 20 s, then 25, 35, 45, 60 s
- cold brew
- after 2 infusions, add 200 mL water at any temperature and let it steep in the fridge overnight.
once opened, reseal & refrigerate. best consumed within 1–2 years.
anji bai cha
raw chestnut, peas, cucumber, fresh leaves, umami
- grandpa style
-
2–3 g in a glass
- pour boiling water onto the inside of the glass to fill it about a third. this brings the temperature down to around 85°C & minimises boiling water directly touching the leaves before it has cooled.
- gently swirl the glass so the leaves absorb the water, & enjoy the aroma in the process.
- add more hot water until the glass is two-thirds full.
- once the leaves float on the surface & begin to sink, gradually spreading through the glass, it's ready to drink.
- refill with hot water when you get back to a third of the glass.
- western
- 3 g · 200 mL · 75–80°Csteep 2.5 min, then 3 min
- gong fu
- 3 g · 100 mL · 75–80°Csteep 20 s, then 30, 30, 45, 60 s
- cold brew
- after 2 infusions, add 200 mL water at any temperature and let it steep in the fridge overnight.
once opened, reseal & refrigerate. best consumed within 1–2 years.
saemidori sencha
rich, smooth, marine, briney
- hot
- 4 g · 100 mL1st: 70–75°C for 55–60 s2nd: around 80°C for 45–50 s
- cold brew
- after 3–4 infusions, add 100 mL water at any temperature and let it steep in the fridge overnight.
the slightly higher temperature in the second infusion deliberately introduces some bitterness and astringency to balance out the sweetness and umami. it also brings out a subtle sweet and toasty aroma, which enhances the depth and allows for a more structured, long-lasting finish.
yabukita green hojicha (very light roast)
toasted sesame, roasted nuts, rice, nori
- hot
- 4 g · 100 mL · 75–80°Csteep 55–60 s, then 55–60 s
- cold brew
- after 3–4 infusions, add 100 mL water at any temperature and let it steep in the fridge overnight.
i recommend brewing this green hojicha at a slightly lower temperature than usual, closer to what you would steep a sencha at. this allows for an enhanced roasted aroma alongside a balanced expression of subtle sweetness and astringency.