Roasted Earl Grey- Infused Milk Tea
Source: https://www.oldenburger-professional.com/rcp_recipe/roasted-earl-grey-infused-milk-tea
Total time
5 Minutes
Difficulty
easy
Ingredients
| 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.
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