Tea drinks

Hot and iced tea, chai, matcha and tea-based drinks, with steeping temperatures and times.

• Brown Sugar Boba Milk TeaMake tiger-stripe brown sugar boba milk: pearls simmered in thick muscovado syrup, painted up the glass, then cold milk. Syrup, stripes and timing.
• Cascara Tea (Coffee Cherry Tea)Brew dried coffee cherry husks into cascara: a fruity, tea-like drink with a little caffeine. Hot and cold-brew ratios, temperatures and tips.
• Chai Latte RecipeA café-style chai latte from spiced tea concentrate and steamed milk. The 1:1 ratio, foam, iced version and how to adjust sweetness and spice.
• Chamomile Tea LatteA caffeine-free chamomile latte made from a strong, covered steep and frothed milk, sweetened with honey and vanilla. Ratios, milk choices and fixes.
• Cheese Foam Tea (Salted Cream Cap)Whip the salted cream cheese foam used on cheese tea and spoon it over iced oolong or jasmine tea. Ratios, whipping stage, serving and storage.
• Chrysanthemum TeaSteep dried chrysanthemum flowers into a floral, golden tea sweetened with rock sugar. Hot and chilled methods, ratios and how to pick the flowers.
• Classic Bubble Tea with Tapioca PearlsMake black milk tea with chewy tapioca pearls at home: strong tea, the right milk and syrup ratio, cooking pearls and shaking it over ice.
• Cold Brew Iced TeaCold brew iced tea steeps in the fridge overnight for a smooth, naturally sweet tea with almost no bitterness. Ratios and steep times for black, green and oolong.
• Color-Changing Butterfly Pea Flower TeaBrew sapphire-blue butterfly pea flower tea, then watch it turn violet with lemon. Ratios, brewing temperature, the color science and hot or iced serving ideas.
• Dirty Chai LatteA dirty chai latte adds a shot of espresso to spiced chai and steamed milk. How much coffee to add, the build order, hot and iced versions, and fixes.
• Dirty Matcha LatteA dirty matcha latte layers espresso over an iced or hot matcha latte. Proportions, layering order, which roasts work with matcha and how to balance it.
• Fresh Ginger TeaStrong fresh ginger tea simmered from sliced or grated root, with lemon and honey to finish. Ratios for mild or fiery, plus iced and turmeric variations.
• Fresh Peach Iced TeaPeach iced tea made with real fruit: a quick fresh peach syrup, a short black tea brew and the right ripeness, with tips for out-of-season and white peaches.
• Hibiscus Tea (Agua de Jamaica)Agua de Jamaica is a tart, ruby-red hibiscus drink served cold in Mexico. Get the flower-to-water ratio, sweetening, steep time and lime or spice variations.
• Hojicha LatteA hojicha latte made from roasted green tea powder or leaves, whisked and topped with steamed milk. Toasty, nutty, lower in caffeine. Ratios and methods.
• Homemade Masala Chai from ScratchSimmer strong black tea with crushed cardamom, ginger, clove, cinnamon and milk for stovetop masala chai. Spice amounts, simmer times and fixes.
• Hong Kong Iced Lemon TeaMake Hong Kong café iced lemon tea: strong black tea chilled, then pounded lemon slices, syrup and ice. Tea strength, pounding and avoiding bitter peel.
• Hong Kong Milk TeaBrew silky, strong Hong Kong milk tea with a black tea blend, a cloth strainer and evaporated milk. Tea ratios, the pulling technique, hot and iced service.
• How to Make Kombucha at HomeBrew a first fermentation of kombucha in an open jar: tea and sugar ratios, starter amounts, temperature, how to judge doneness and how to spot mold.
• How to Prepare Traditional Matcha (Usucha)Whisk usucha, the thin matcha of Japanese tea practice: grams, water volume and temperature, the whisking motion and how to get a fine, even foam.
• How to Prepare Yerba Mate in a GourdSet up a traditional mate gourd with a bombilla: how much yerba to use, how to build the slope, the right water temperature and how to refill.
• Japanese Royal Milk TeaJapanese royal milk tea simmers black tea directly in milk for a rich, creamy cup. Leaf choice, the water-then-milk method and how to avoid a skin.
• Jasmine Milk TeaBrew a floral jasmine green milk tea without bitterness: water temperature, steep time, cold brew option, milk ratio and sweetening.
• Karak ChaiKarak chai is the Gulf's strong, sweet, cardamom tea boiled hard with evaporated milk. Exact ratios, the boil that makes it karak and how it differs from masala chai.
• Kashmiri Kahwa Green TeaKashmiri kahwa: green tea brewed with saffron, cardamom, cinnamon and cloves, served with almonds and honey. Proportions, steps and serving notes.
• Kashmiri Pink Chai (Noon Chai)Kashmiri noon chai is salted tea that turns pink from a long boil with baking soda, aeration and milk. Full method, timing, color tips and toppings.
• Koicha (Thick Matcha) RecipeKoicha is thick matcha kneaded, not whisked, into a glossy paste. Grams, water, temperature, the kneading motion and which matcha grades suit it.
• Lemongrass Ginger TisaneA caffeine-free lemongrass and ginger infusion that is citrusy, warming and clean. How to bruise the stalks, simmer then steep, and serve it hot or iced.
• London Fog Tea LatteA London Fog is strong Earl Grey with vanilla syrup and frothed milk. Steeping time, tea strength, milk ratio and how to keep bergamot from turning bitter.
• Lychee Jasmine Iced TeaShop-style lychee jasmine iced tea: a short, cool-water jasmine brew shaken with lychee syrup and fruit. Ratios, brew temperature and how to avoid bitterness.
• Matcha AffogatoPour a freshly whisked, concentrated matcha shot over vanilla ice cream for a tea affogato. Ratios, the right temperature, toppings and timing.
• Matcha Latte Recipe (Hot or Iced)A smooth matcha latte made with a sifted, whisked matcha shot and steamed or cold milk. Ratios for hot and iced, water temperature, swaps and fixes.
• Moroccan Mint TeaMoroccan mint tea with gunpowder green tea, fresh spearmint and sugar, rinsed, steeped and poured from height for foam. Ratios, method and sweetness levels.
• Passion Fruit Green TeaA tea-shop style passion fruit green tea, shaken with ice, fresh pulp and a little syrup. Brew strength, sweetness levels and pulp tips.
• Roasted Barley Tea (Mugicha / Boricha)Roasted barley tea, mugicha in Japan and boricha in Korea, is toasty and caffeine-free. Simmer it hot or cold-steep it, plus how to roast your own.
• Rooibos Latte (Red Cappuccino)A caffeine-free rooibos latte from a strong red tea concentrate and frothed milk. Stovetop and espresso-machine methods, ratios and honey-vanilla finishing.
• Rose Milk TeaRose milk tea with strong black tea, a gentle rose infusion and creamy milk. How much rose to use so it smells floral, not soapy, and how to serve it iced.
• Southern Sweet TeaClear, smooth Southern sweet tea: a strong hot brew, sugar dissolved while warm, a pinch of baking soda and the cooling order that keeps it from clouding.
• Sparkling Iced TeaA sparkling iced tea built like a highball: chilled tea concentrate, a little syrup and very cold soda water. How to keep the fizz and the flavor.
• Sujeonggwa (Korean Cinnamon Punch)Sujeonggwa is a chilled Korean punch of cinnamon and ginger with soaked dried persimmons and pine nuts. Simmering method, sweetness and serving tips.
• Sun Tea Recipe and Safety TipsHow sun tea works, why sun-warmed water is a food-safety gray area, and the precautions to take, plus a fridge-steeped method that tastes almost the same.
• Taro Milk TeaMake taro milk tea from fresh taro root or taro powder: cooking and mashing the root, the right tea, sweetening and how to get a smooth texture.
• Teh Tarik (Malaysian Pulled Tea)Teh tarik is strong black tea and condensed milk pulled between two jugs into a frothy, sweet drink. Ratios, the pulling technique and safety tips.
• Tereré (Cold Yerba Mate)Make Paraguayan tereré: yerba mate in a guampa topped with ice water or citrus juice and fresh herbs. Ratios, how to pour and how to keep it cold.
• Thai Iced Tea RecipeBrew orange Thai iced tea with Thai tea mix, sugar and sweetened condensed milk, then top with evaporated milk. Steep time, straining and serving ratios.
• Tibetan Butter Tea (Po Cha)Po cha is strong brick tea churned with butter, milk and salt into a savory, frothy drink. Brewing ratios, a blender method and churning tips.
• Winter Melon TeaTaiwanese winter melon tea starts as a dark, caramelized melon-and-sugar concentrate. Learn the slow cook, the dilution ratio and how to store the base.
• Yuja Tea (Korean Citron Tea)Slice yuja into a sugar-cured marmalade, rest it in the fridge, then stir spoonfuls into hot water for yuja-cha. Ratios, prep and storage.

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