Roasted Earl Grey- Infused Milk Tea

Name: Roasted Earl Grey- Infused Milk Tea
Total time: 5 min
Ingredients: 0.5 tbsp roasted green tea powder, e.g., hōjicha; 225 ml water; 5 g Earl Grey tea syrup; 6 g green leaf tea, e.g., Gyokuro, Jasmine Dragon Pearls; 37.5 ml Oldenburger Barista Milk 1.0% fat, UHT, 1l; Ice cubes for the cold version

Source: https://www.oldenburger-professional.com/rcp_recipe/roasted-earl-grey-infused-milk-tea

Total time

5 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
5	tbsp	roasted green tea powder, e.g., hōjicha
2250	ml	water
50	g	Earl Grey tea syrup
60	g	green leaf tea, e.g., Gyokuro, Jasmine Dragon Pearls
375	ml	Oldenburger Barista Milk
		Ice cubes for the cold version

Preparation

Making the Milk Tea

Sift the hōjicha powder into the tea ceremony set, froth in 100 ml water at 80°C (for the cold version: 40°C) using the chasen (bamboo tea whisk) and pour into the bottom of the teapot. For the cold version: Pour over ice cubes into the teapot.

Heat 350 ml tea water to 80°C. For the cold version: Reduce water volume to 200 ml.

In parallel, lightly froth the Earl Grey-infused Oldenburger Barista Milk at 60°C (or cold) to approx. one-and-a-quarter times its original volume and allow to roll into a creamy texture before adding to the hōjicha foam in the teapot.

The Final Touch

To serve: Fill the tea filter and pour the water over the tea in the filter at the table and, following the desired steeping time, add via the release switch.