How to make peach chai?

The perfect season for making chai tea is usually autumn or winter. But the perfect season for making peach chai is from late spring to late summer – during the peach season. The deliciousness of this drink will depend on the type of peaches you use – they have to be fresh, juicy, and ripe.

To make peach chai, start with making a peach syrup first. This will take most of your time, as you’ll need to boil them in sugar and water. You can store the syrup in the fridge and even use it for making other peach-based drinks.

Ingredients

Fresh ripe peaches

Always use fresh ripe peaches, preferably organic to use the skin too. Unripe peaches will not have much of the typical peach flavour. They also won’t release too much colour. If you only plan to use peach syrup for making this drink, you can use 1 large peach only. Store any leftover syrup in an airtight glass container in the fridge.

Spices

This recipe is made with typical masala chai spices – cloves, cardamom and cinnamon. You can replace them with other spices. However, don’t add too much, as spices should only add an aromatic touch, rather than overpower the drink. Other great spices are ginger, mace blades and fennel seeds.

Sweeteners

Use only peach syrup as a sweetener. Do not add sugar when making the tea or it may be too sweet. If you like your tea to be super sweet, add one more teaspoon of peach syrup instead.

Darjeeling tea

Assam black tea is usually used for making chai. However, for this peach chai recipe, Darjeeling is a perfect choice. Second flush Darjeeling tea is fruity, rich, full-bodied and muscatel and goes really well with spices and peaches. Use only the tea that you enjoy drinking. Good quality Darjeeling tea with full and rich flavour is often difficult to find and many may have a very light or flat flavour. If your Darjeeling tea doesn’t have ripe fruit and muscatel notes, use Assam tea with a well-balanced maltiness instead.

Print

Homemade Peach Chai

Spiced Chai with Homemade Peach Syrup

Course Drinks

Keyword Black Tea, Chai, Peach Tea

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 1

Equipment

• Pestle and mortar
• saucepan

Ingredients

For Peach Syrup

• 100 ml water
• 1 whole larger peach ripe

For Peach Chai

• 5 tablespoons sugar 
• 1 cardamom pods
• 2 cloves
• 1 cm cinnamon
• 1 heaped teaspoon Darjeeling tea
• 3-4 teaspoons peach syrup
• 150 ml milk
• 150 ml water

Instructions

• Wash and slice one ripe peach. You don't need to peel off the skin.
• Add it into a small saucepan together with 100 ml of water.
• Simmer for 20-30 minutes, until peaches are very soft and mushy.
• Strain the liquid into a clean saucepan and add sugar.
• Bring it to a boil, then reduce and simmer for a few more minutes.
• Store in a clean, airtight container.
• Crush spices and add them to a saucepan.
• Dry roast them until fragrant, then add water and bring it to a boil.
• Reduce to medium, add tea leaves and let it simmer for 2-3 minutes.
• Add milk, bring it to a boil, then reduce and simmer for 2-3 minutes.
• Strain into a serving cup, add peach syrup and stir.  

More Chai Recipes

The post Homemade Peach Chai Recipe appeared first on All That Tea.

What is chai mocha?

Chai mocha is a spiced tea with milk and chocolate syrup. Just like a regular tea mocha, chai mocha tastes super indulgent too. The usual mocha drinks are made with steamed milk, but this recipe is following the classic chai making procedure – simmering all ingredients in water and milk. Why should you bother with the longer process and simmer the ingredients rather than simply brewing a cup of spiced tea and adding steamed milk? The answer is quite simple. Simmering will release much more flavour than brewing. If you want to learn more, check this article here.

Ingredients

Black tea leaves

Proper black tea leaves are a base of any classic chai, spiced or not. The most common tea used for making chai is Assam tea, however, some other types may work well too. Your tea doesn’t need to be of the highest quality. In fact, cheaper types such as CTC are even better. However, it’s absolutely essential it is fresh and not stale, and has lots of flavour.

Spices

Depending on your preferences, you can use more or less spices. For a lightly spiced tea, use the amount of spices specified in the recipe. If you want a more aromatic drink, you can double the amount of spices, but do it only with one of them – not all.

Milk

Use whole milk rather than skimmed or semi-skimmed milk. A good chai should have a good texture and it shouldn’t be watery. You can also replace most of the water with milk.

Chocolate syrup and sweeteners

You can use either a homemade chocolate syrup or a pre-made chocolate syrup. Either will be fine. Chocolate syrups are usually quite sweet, so don’t add too much sugar into tea. ½ teaspoon will be enough to balance out any bitterness from black tea leaves.

Find the recipe for chocolate syrup here.

Whipping cream

Whipping cream will add that final delicious touch to chai mocha. Mocha drinks are usually served with whipped cream although this is optional. In this recipe, whipping cream is only lightly whipped, so it has a consistency of a thicker liquid cream, stays on the top and is easily mixed into a drink. Add ½ teaspoon of black sugar if the cream is unsweetened.

Print

Homemade Chai Mocha

Delicious spiced chai with chocolate syrup

Course Drinks

Keyword Black Tea, Chai, Chocolate

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Servings 1

Equipment

• saucepan
• Pestle and mortar
• Serving glass
• strainer

Ingredients

• 1 ½ teaspoon of Assam black tea
• ½ teaspoon of light brown sugar
• 160 ml of whole milk
• 160 ml of water
• 1 cardamom
• 2 cloves
• 1 cm Ceylon cinnamon stick
• 3-4 teaspoons of chocolate syrup
• 50 ml whipping cream
• ½ teaspoon of light brown sugar for shipping cream if unsweetened

Instructions

• Add spices into a pestle and mortar and crush them.
• Add spices into a small saucepan, turn the heat to high and dry roast them until fragrant.
• Add water and bring it to a boil.
• Reduce to medium heat and add tea leaves. Simmer for 2 minutes.
• Add milk and sugar and bring it to a boil again, then reduce and simmer for 2-3 minutes.
• Pour the tea into a serving glass.
• Add chocolate syrup.
• Whip the whipping cream until creamy but not stiff (soft peaks).
• Top up chai mocha with whipped cream.  

More Chai Recipes

The post Chai Mocha – Indulgent Spiced Tea with Chocolate Syrup appeared first on All That Tea.

These beautiful and soothing flavours come with some additional benefits, too.

The best of all?

It’s super easy to make.

Read on.

The Benefits of Chamomile Tea

Chamomile tea has been a favourite relax and sleepy time for years. It’s one of the most soothing tisanes with a deep and sweet flavour that’s popular around the world. Chamomile tea is made of dry chamomile flowers, which, when infused in hot water, release a range of beneficial compounds that may promote relaxation and calmness. It has been used for centuries as a natural remedy for a range of ailments, including anxiety, insomnia, and digestive issues.

But did you know that milk and saffron can actually have an effect of the sleep quality, too (1), (2), making them an ideal addition to chamomile tea for those seeking serious relaxation.

How Saffron Adds a Unique Flavour and Aroma

Saffron is a spice that has been highly prized for centuries for its intense flavour, aroma, and medicinal properties. The unique flavour of saffron is a perfect complement to chamomile tea and to its calming effect.

Saffron, the golden spice derived from the Crocus sativus flower, is one of the most expensive and aromatic spices in the world. Its bold, slightly bitter taste elevates the subtle sweetness of chamomile, creating a complex and comforting blend.

An Easy-to-Make Recipe for Chamomile Tea with Milk and Saffron

To enjoy the soothing and delicious benefits of chamomile latte with saffron and milk at home, there are only a few steps to follow.

Begin by steeping 1-2 chamomile tea bags or 1-2 teaspoons of loose chamomile flowers in half a cup of hot water for three to five minutes. While the tea is steeping, warm up half a cup of milk together with a tiny pinch of saffron in a small saucepan over medium heat until it’s hot but not boiling. Start frothing it with an electric hand whisk immediately to create a silky froth. Saffron is a very aromatic spice, so only use a tiny amount. One or two small threads will be enough. Next, strain the tea or remove the tea bags and pour it into a serving glass.

Add a teaspoon of honey (if you want to use a sweetener) and add hot, frothed milk. Both milk and chamomile are naturally sweet, so unless you prefer very sweet lattes, you don’t need any sweeteners. However, light floral honey is a wonderful choice as it will beautifully enhance the natural floral sweetness of chamomile. 

Print

Chamomile Tea with Milk and Saffron

The best-ever relaxing evening latte that tastes so divine it’s hard to believe.

Course Drinks

Keyword Chamomile, Latte

Prep Time 10 minutes minutes

Servings 1

Equipment

• small saucepan
• Kettle
• electric hand frother

Ingredients

• 150 ml boiling water
• 2 teaspoons of loose chamomile flowers or 2 tea bags of chamomile tea
• 150 ml milk
• Just a tiny pinch of saffron, 1-2 small threads will be enough – it’sincredibly aromatic

Instructions

• Bring fresh water to a boil.
• Steep chamomile flowers or tea bags in 150 ml of boiled water for 3-5minutes.
• While the tea is steeping, add 150 ml of milk and 1-2 small saffron threads to a small saucepan and heat over medium fire. Immediately start whisking it with an electric hand frother to get silky smooth froth. Do not let it boil. If you started whisking immediately, once there are no large bubbles in the foam, the milk will be hot enough.
• Remove the strainer or tea bags and pour the tea into a serving glass.
• If you are using a sweetener, add it now.
• Slowly pour milk into a serving glass and top up with froth.
• Serve immediately.  

Sources

(1) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10229376/

(2) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10357048/

The post Chamomile Tea with Milk and Saffron: A Divine Sleepy Time Latte appeared first on All That Tea.

1. Melt the chocolate in tea

The easiest way to add chocolate to your tea is to melt it directly in a cup of hot tea. It’s a simple and easy way to infuse your tea with a burst of chocolaty goodness. All you need is your favourite black tea and a few pieces of your favourite chocolate. Once you’ve brewed your tea, drop a few pieces of chocolate into your cup and let them melt. Cover your tea while steeping to prevent the temperature loss. Stir to create a smooth and creamy texture. Always add chocolate when the tea is still hot, but once you’ve taken out the tea bag or tea infused. Use approximately 10-20 grams of chocolate, depending on how rich you want the flavour to be.

This method works great with milk, white or dark chocolate. Use it with malty and strong black tea such as breakfast blends with a splash of milk. You can also add a sprinkle of cinnamon to your chocolate infusion for an extra kick of flavour. Do not use lighter teas as they will get lost when blended with chocolate.

Chocolate flavour strength: 4-5

2. Make a chocolate tea blend

When making a chocolate blend, start by choosing a high-quality loose leaf tea as your base. Black tea or rooibos will both work well, as they have bold flavours that can stand up to the chocolate. Dark roasted oolong teas, dark roast hojicha or even pu’erh teas are a wonderful choice too. Then, select a chocolate that complements the tea. Dark chocolate pairs well with black tea, while milk chocolate is a nice match for rooibos. Choose small chocolate drops or grate regular chocolate yourself. Then mix it with tea leaves in 1:1 or 1:2 ratios.

The advantage of this method is that you can store your blend for future use and even give it as a gift. It’s also good for using lighter teas, even green teas with white chocolate. However, chocolate may not melt fully, and the amount you will be using per cup of tea will be significantly lower than in the first method.

Chocolate flavour strength: 2-3

3. Add cocoa nibs and cocoa husks to tea leaves

If you want a delicious chocolate tea blend but don’t want the additional calories, try adding cocoa nibs and cocoa husks instead. They will give a delightful scent and flavour to your tea, without adding extra calories. Cocoa nibs are the broken pieces of the cocoa bean, while cocoa husks are the outer layer of the bean that’s removed during processing. They both have a unique and complex flavour profile that pairs perfectly with tea. Try it with black or dark oolong tea or herbal red rooibos tisane. As the flavour will be lighter, you can use some lighter green and white teas too, for example, gong mei white tea.

Chocolate flavour strength: 2

4. Add cocoa powder to tea latte

If you want a truly creamy and indulgent cup of tea, nothing beats a tea latte. Adding cocoa powder to your latte not only gives it a rich and velvety texture but also a bold chocolate. Here’s how to make a delicious cocoa latte at home:

Brew your favourite cup of strong black or red rooibos tea. Add ½ to 1 teaspoon of cocoa powder and a sweetener to your tea and stir. Add milk into a separate saucepan and bring it to a simmer over low heat while continuously whisking with an electric hand frother. Pour steamed milk into tea, stir well and top up with milk froth.

Use only strong and bold teas that are suitable for making tea lattes and always use 1 ½ to 2 teaspoons of tea leaves.

Chocolate flavour strength: 3

5. Make a tea mocha

Another similar way to make chocolate tea drink is by adding a chocolate syrup. Tea mocha is a strong tea served with milk with a layer of chocolate syrup on the bottom. Sounds delicious, doesn’t it? This tea is perfect for afternoon tea times and any time you need a sweet dessert without too much effort.

The difference between this method and the method number four is that mocha is typically served as a layer of chocolate syrup on the bottom while in the previous method, cocoa powder is simply mixed into the drink.

Learn how to make a tea mocha here.

Chocolate flavour strength: 3-4

6. Use chocolate flavouring extracts

The last and easiest way to make chocolate tea drink at home is to use chocolate extracts. Chocolate extracts are not as common as, for example, vanilla or almond extracts, but they can for sure come in handy. You can use chocolate extracts in two ways:

• By mixing it with dry leaves – this will give a weaker flavour.
• By adding it directly to your tea – this will give a stronger flavour.

The first method is suitable for many teas, even gentler black teas, roasted oolongs, even some green teas. You don’t need to add milk. The second method is more suitable for stronger teas and especially when you are using milk. Flavour extracts are quite strong, so start by using only a few drops. Just a few can transform your regular tea into a decadent drink, perfect for satisfying chocolate cravings.

Some flavour extract already contains a calorie-free sweetener, while offering a true indulgent chocolate flavour.

Chocolate flavour strength when blending extract with dry leaves: 1-2

Chocolate flavour strength when adding extract to brewed teas: 4-5

Chocolate tea recap

Incorporating chocolate into your tea routine can elevate your regular tea breaks into a truly indulgent moment. By using any of these six methods, you can indulge in a luxurious and delicious treat at any time of day. Whether you prefer rich and decadent flavours or lighter and refreshing ones, these chocolate-tea combos are sure to satisfy your cravings. Ready to treat yourself and try it out? Your teatime just got sweeter and more satisfying.

The post Tea Time Just Got Sweeter: 6 Ways to Make Chocolate Tea appeared first on All That Tea.

What is mocha?

Mocha or coffee mocha is a type of coffee made with a shot of espresso, steamed milk and chocolate syrup. Unlike latte, mocha is often served with whipped cream, rather than milk froth. If you like drinking lattes and you love chocolate, then this is a drink for you. The same is true for the tea mocha. It’s as tasty and as indulging and super easy to make.  

What is tea mocha?

There’s nothing unusual about tea lattes. They became a standard item on menus of many coffee shops and often include teas such as matcha, masala chai or earl grey (popular as London fog). But tea mocha isn’t one of them just yet. You are unlikely to see it on any coffee shop menu, and hence a reason more to try it at home. Besides, it tastes great. To make this delicious drink, you’ll need a strong tea, milk, water, whipped cream (optional) and chocolate syrup. To make a chocolate syrup you’ll need 3 ingredients, and you can even experiment with adding different flavourings.

How to make chocolate syrup?

To make the simplest chocolate syrup, use the same ratio of water, sugar and cocoa powder and a pinch of salt. Sift the cocoa powder into a clean saucepan, add sugar, a pinch of sat and water and simmer on low heat while continuously stirring. You can use your chocolate syrup immediately or store it in the fridge. To make a delicious tea mocha, you’ll need about 1-2 tablespoons of chocolate syrup per serving.

What tea is the best for making tea mocha?

Not all teas will be good for making this tea based drink. The first rule when choosing the right tea is to think is it suitable for drinking with milk. The next rule is to choose teas that go well with chocolate flavour, without citrusy or strong fruity notes.

Teas that are good for making tea mocha:

• Strong Indian Assam tea
• Chinese Keemun black tea
• Japanese dark roast hojicha green tea
• Dark roast oolong teas
• Kenyan black teas
• Some Darjeeling second flush teas
• Flavoured coconut black teas
• Masala chai blends

Regarding of the type, each tea will be different and have a slightly different flavour profile, so it’s worth trying it out with milk first.

Is mocha tea the same as matcha tea?

No, these are two different things. Matcha tea is a special type of powdered green tea from Japan, and it has nothing to do with mocha tea. Mocha tea will always contain chocolate syrup and it’s a type of drink, not a type of tea. 

How to make the best cup of tea mocha?

To make the best cup of tea mocha, not only you need to choose the right tea, but you need the right ratios of ingredients as well. Coffee mocha is made with only one shot of espresso which equals 30 ml or 1 oz of strongly brewed coffee. For a tea mocha, 30 ml of tea will not be enough. Choose approximately 2/3 of tea and 1/3 of steamed milk or ½ of tea and ½ of milk. Always add 2 teaspoons of tea leaves or, if using tea bags, 2 tea bags per serving. This will give a stronger flavour that won’t get overpowered by chocolate.

You don’t need a sweetener with this drink, as it will already be quite sweet.

Things to keep in mind:

• Choose good quality cocoa powder that’s not overly bitter.
• Choose broken tea leaves as they will give a stronger tea.
• Always dissolve all sugar and make sure there are no lumps by sifting the cocoa powder.
• This drink tastes best when it’s still hot.

Print

Easy Tea Mocha

Luxurious tea drink with milk and chocolate syrup

Course Drinks

Keyword Black Tea, Chocolate, Milk Tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Equipment

• small saucepan
• Kettle
• Serving glass

Ingredients

For chocolate syrup

• 35 grams cocoa powder 1/3 cup, you can reduce it to 25 grams
• 65 grams sugar 1/3 cup
• 80 ml water 1/3 cup

For tea mocha

• 1-2 table spoons chocolate syrup
• 2 teaspoons black tea leaves or 2 tea bags
• 120 ml water freshly boiled
• 100 ml milk steamed
• whipped cream optional

Instructions

• In a small saucepan, heat sugar, cocoa powder and water while stirring, until dissolved. This should take a couple of minutes only.
• Pour into an airtight jar and store it in the fridge.
• Bring fresh water to a boil.
• Steep tea leaves or tea bags in water for 5 minutes and strain or remove teabags.  
• Steam milk or heat it up in a small saucepan while whisking. Do not let it boil.
• Add 2 tablespoons of chocolate syrup into a serving glass.
• Add tea and steamed milk.
• Top up with whipped cream (optional).

More chocolate teas:

The post How to Make Tea Mocha appeared first on All That Tea.

Sometimes, regular boba is just not enough. This custard bubble tea is filled with custardy flavours, creamy and just so delicious. Sounds like a great alternative to a regular bubble tea, doesn’t it? Since you don’t need to make the custard from a scratch, this drink is super easy to make.

Custard and boba tea

Custard and boba tea have been a delicious match for many years. However, a typical custard boba will contain custard pudding, rather than the custard itself. And that’s exactly what makes this recipe super tasty. Besides, it’s much creamier than regular boba tea. This recipe is made with instant custard powder, but you can use ready to eat custard too.

Which boba pearls to use?

Boba pearls or tapioca pearls are a chewy ingredient that makes boba tea a boba tea. Pre-made boba pearls are easy to cook and come in a whole range of flavours, with the most popular one being brown sugar. Taro boba pearls are a great alternative for this recipe.

Ingredients for making custard bubble tea

Custard powder – 2-3 teaspoons of custard powder will be enough to get a delicious creamy texture. Heat the milk, add powder and whisk until smooth. Then add it to a brewed tea. If you are using ready to eat custard, use it instead of milk.

Milk – when making custard to milk teas, whole or full-fat milk is always the best choice. However, since the custard powder will make the drink creamier, you can opt for semi-skimmed milk too. If using a milk alternative, choose barista style milk or cashew milk. Barista style milk alternatives tend to have a higher sugar content, so use less honey if you prefer less sweet drinks.   

Black tea — Breakfast blends and Indian Assam tea with chocolate notes will work well with this recipe. Avoid black teas that are too crisp and light. Choose teas you’d typically drink with milk. When making any milk tea, it’s always a good idea to make a stronger tea base with 1 1/2 to 2 teaspoons of tea leaves.

Sweetener – honey is a perfect sweetener for this drink. Use it instead of simple syrup to coat boba pearls and to adjust the sweetness.

Boba pearls – use either brown sugar boba or taro boba pearls. Brown sugar tapioca pearls are readily available online, while taro pearls can be found in specialised Asian grocery stores. Alternatively, you can make your own boba pearls with tapioca starch water, sugar and some vanilla flavouring.

Love custard? Try out this Custard Milk Tea recipe too.

Print

Custard Bubble Tea

Creamy and easy to make at home

Course Drinks

Keyword Autumn, Black Tea, Boba Tea, Milk Tea

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 1

Equipment

• Kettle
• saucepan
• strainer

Ingredients

• 2 teaspoons instant custard powder
• 100 ml milk
• 170 ml water
• 1 1/2 heaped teaspoon black tea
• ¼ teaspoon vanilla extract
• 1-2 teaspoons honey
• 30-50 grams taro boba pearls

Instructions

• Bring fresh water to a boil.
• Steep 2 teaspoons of black tea in 170 ml of water for 5 minutes.
• Strain the tea into a serving glass.
• Add ¼ teaspoon of vanilla extract.
• Add milk into a saucepan andsimmer on low-medium heat. Once hot, add 2-3 heaped teaspoons of custard powder and whisk until smooth.
• Cook tapioca pearls following the instructions on the packaging.
• Strain boba pearl and coat them in honey.
• Add boba pearls together with honey into a serving glass.
• Add ice and top up with custard milk.

The post Creamy Custard Bubble Tea appeared first on All That Tea.

What’s in Singapore Breakfast tea?

This Singapore breakfast tea comes from T2, a tea company with a whole range of unique and flavourful blends. This blend is one of rare blends that contain pandan flavour. It’s made with pu’erh black tea, genmaicha green tea, coconut chips, pandan and other flavourings. This tea contains approximately the same amounts of pu’erh and genmaicha tea, which is quite an unusual combination. Pu’erh is strong, bold, and earthy, but it’s not bitter. Genmaicha is not a bitter tea either. It’s toasty and nutty, with lighter fresh green tea notes.

This tea smells nothing short of intriguing. It’s a mix of intense creamy coconut and sweet and distinct pandan, blended into a toasty and earthy tea base. There’s a light ripe pu’erh, toasty genmaicha and creamy coconut and pandan scents. It smells deep and warming.

What does Singapore Breakfast taste like?

To make a cup of T2 Singapore Breakfast tea, bring fresh water to a boil, let it cool down to 90 degrees Celsius and steep one heaped teaspoon of tea leaves for 3 minutes. Both pu’erh and genmaicha can be re-steeped, so keep the infusion time at 3 minutes if you want to use the same tea leaves twice.

Brewed tea smells exactly like dry leaves, only a bit softer. Flavour is different from any other breakfast tea out there. All ingredients add to the flavour and create a very unique experience. At the same time, you can taste them all separately. There’s a toasty genmaicha green tea flavour, unique pandan flavour, creamy coconut and deep and earthy pu’erh. Singapore Breakfast tastes more like genmaicha than pu’erh, so this tea may appeal even to tea drinkers that don’t like the earthy ripe dark teas. It’s slightly sweet and doesn’t need any sweeteners. However, if you always add a sweetener to your breakfast tea, brown sugar would be a brilliant choice.

Just like any proper breakfast blend, you can add milk to this tea, too. Rather than adding regular milk, try it with a splash of condensed milk. Condensed milk will enhance the coconut flavour and creaminess.

Who will like this tea?

Although it contains pu’erh tea, this is not a pu’reh tea. It’s a very unique blend that can’t really be compared to any other breakfast tea. Perhaps, the most prominent flavour is pandan, and although it’s far from dominating, it does give a unique character to this tea. You will like this tea if you like toasty notes, black teas with honey, nuts or coconut, even if you don’t like genmaicha or pu’erh. It’s lighter than pu’erh, but stronger than genmaicha. This is a medium bodied tea, lighter than regular breakfast blends or pu’erh teas but strong enough to be served with milk. 

Singapore Breakfast is one of the most interesting breakfast blends we’ve ever tried. However, if you are looking for a traditional cup of breakfast tea, this is not a tea for you. You may not enjoy it if you don’t like strong flavours or intensely flavoured teas. But if you like unusual flavours, enjoy genmaicha and pandan flavour, you may like this tea too.

Tea Recap

Water or milk? Water or milk

Day or night? Day.

Hot or iced? Hot.

Sweetened or pure? Pure or with a teaspoon of brown sugar.

Caffeine? Yes.

What’s the price? Starting from 18.00 AUD.

Where to buy? Get it from T2 website.

The post Singapore Breakfast Tea T2 appeared first on All That Tea.

What’s in Sticky Date Delight?

An inspiration for Sticky Date Delight came from a sticky toffee pudding, a yummy dessert made of a sponge cake, toffee sauce and dates. This tea actually contains dates (and figs) which are not at all common in tea blends. It’s blended with red rooibos tea, chicory, caramel pieces, figs, dates, marigold petals and flavourings. And it smells gorgeous. It’s sweet, deep, with hints of earthy rooibos.

Rooibos tea has a distinctive scent, which you’ll either love or hate. However, in some rooibos teas that scent and flavour are blended in a way it offers a perfect tea base, rather than a dominant scent/flavour. Sticky Date Delight is definitely one of those teas.

It’s sweet, but none of the ingredients are dominating the scent. Instead, they all give this delicious, sweet dessert note with deep caramel notes.  

How to make this sticky toffee pudding tea?

Rooibos is one of the easiest teas to brew. It will never get bitter even if you oversteep it and you can use boiling water. Simply use 1 heaped teaspoon of tea per cup of boiling water and steep for 5-10 minutes. If you want to maximise the flavour, add a teaspoon more.

This really is a beautiful rooibos tea. There’s a deep, subtle earthy rooibos note, elevated by all the sweet flavours: hints of caramel and hints of date sweetness. However, this is not a date tea. It’s a rooibos tea where all ingredients blend into a sweet and unique flavour. To make a proper tea treat, add milk, coffee creamer or use it for making a latte. Milk will elevate the caramel notes, and adding some brown sugar will intensify the sweetness.

Although flavourful, this is a light tea, so it’s great for drinking pure as well.

Who would like this sticky toffee pudding tea? This tea is great for tea drinkers that like caramel and rooibos teas, and sweet blends, or if you enjoy drinking tea with milk or cream. You may like it even if you don’t like pure rooibos teas.   

Tea Recap

Water or milk? Water or milk

Day or night? Day or night

Hot or iced? Hot or iced

Sweetened or pure? Pure or with some brown sugar

Caffeine? No

What’s the price? 18.00 AUD

Where to buy? Get it from T2 website.

The post Sticky Date Delight – A Sticky Toffee Pudding Tea appeared first on All That Tea.

What’s in Salted Caramel tea?

Salted Caramel tea from Biscuit & Brew is blended with Sri Lankan black tea, coarse pink Himalayan salt and natural caramel flavouring. It looks simple but pretty, with dark matte leaves sprinkled with coarse salt crystals. Biscuit & Brew teas are definitely worth trying if you love flavours and interesting ingredients. This tea has a beautiful caramel scent, with pieces of salt sprinkled among pretty looking black tea leaves.

What does Salted Caramel taste like?  

To make a cup of Salted Caramel tea, steep 1 teaspoon of tea leaves in a cup of freshly boiled water for 3 minutes. It brews into a lighter but intense red coloured tea with the same caramel scent. Don’t over-steep it, as it may become bitter.

Salted Caramel has deep black tea notes blended with a soft and sweet caramel touch. If you like to drink your tea with milk, this is a perfect blend to do so. Add condensed milk, rather than regular milk, as it also has natural caramel notes. Condensed milk goes really well with this tea, and it will enhance the flavour further. It’s actually quite delightful to find a tea that can taste exactly as the name promises. While it’s undeniably a black tea, together with milk, those stronger black tea notes become incredibly soft, leaving caramel notes to shine. If you want to experience the salty caramel flavour, pay attention when scooping out tea leaves, to scoop out salt crystals too. A perfect sweetener for this tea would be a light or dark brown sugar.

Salted Caramel tea is an amazing choice for making a proper milk tea or a tea latte. To really intensify the flavour, add two teaspoons of tea leaves rather than one. Served with milk, it’s the ultimate afternoon dessert tea for any tea lover that loves caramel too.

Who would like this tea? This is a perfect blend for anyone who likes caramel, regardless of if you love black teas or not. There’s no bitterness, no harsh notes, only delightful caramel scent and flavour, beautifully incorporated into a mellow black tea base. If you love more natural flavours that are strong but not overpowering, this tea is for you.

Tea Recap

Water or milk? Water or milk.

Day or night? Day.

Hot or iced? Hot.

Sweetened or pure? Pure or with a teaspoon of brown sugar or caramel sauce.

Caffeine? Yes.

What’s the price? Starting from 4.75 GBP.

Where to buy? Get it from the Biscuit & Brew website.

Other Teas from Biscuit & Brew

The post Salted Caramel Tea – Biscuit & Brew appeared first on All That Tea.

This guide will show you:

• how to pair green tea with milk,
• which types to choose,
• and give you some ideas on unique drinks to try.

Can you put milk in green tea?

The simple answer is yes, absolutely! The longer answer is that you can, but it’s often not as straightforward as adding milk to black tea.

There are a few good reasons for that.

First, it’s the flavour. Green tea is usually not served with milk, mostly because it often has a vegetal green flavour. The flavour profile of milk simply does not go very well with the grassy notes of most green teas, especially steamed types. That’s why you’ll never see deep and grassy sencha served with milk.

Next, it has a much lighter texture and body than any black tea. Adding even as little as a splash will often mask the flavour of green tea and leave you with a glass of hot water with some milk.

And the third reason is potential health benefits.

Is green tea healthy with milk?

Many tea drinkers avoid adding milk to green tea fearing it could decrease the benefits of EGCG. EGCG is the most important catechin in green tea, and the reason green tea is considered super healthy. It’s responsible for a myriad of potential health benefits.

While many sources claim that adding milk to green tea is not a good idea, studies are still inconclusive. Some suggest that the bioavailability of catechins is reduced (1) with milk, while other suggest that milk may actually help preserve antioxidant activity (2). This basically means that we are still not 100% sure and the best way to enjoy your green tea is perhaps the one you enjoy the most.

If you want to explore drinking green tea with milk, there are many tea types you can try.

Choosing the best green tea for adding milk

It’s crucial to choose the right tea type for making green milk teas. Most green teas are too light to be mixed with milk, but that doesn’t mean you can’t use them. One of the easiest solutions is to add more tea leaves and make a stronger infusion.

But first, let’s see how to choose the right type of tea.

In general, green tea can be divided into two main categories – steamed and pan-fired. Most steamed teas will have a fresher and more vegetal flavour, while pan-fired teas will probably have a nuttier note. There are roasted green teas, too, which are typically a subcategory of steamed teas. Because of their unique roasted flavour and dark colour, they will almost always go well with milk.

Find everything you need to know about green tea in the Ultimate Green Tea Guide.

So, how to choose the best tea?

Tips for choosing the best tea

1. Consider the flavour notes: Look for green teas that have a natural sweetness or nuttiness, as these flavours pair well with milk and avoid teas with grassy, vegetal flavours. Roasted hojicha tea has an intense roasted note that goes well with milk and so does genmaicha, a popular Japanese green tea with toasted rice.
2. Check the colour: Some green teas will always be very light, such as Dragon Well or even lightly steamed sencha. While Dragon Well may actually go well with milk, it’s quite light, so the flavour may easily get lost. On the other hand, gunpowder and many Indian green teas have a darker yellow green colour and usually go really well with milk.
3. Experiment with blends: Green tea blends that contain other ingredients, such as spices, chocolate, vanilla or coconut, may go really well with milk. They are usually blended with gunpowder, chun mei of hyson green teas that are strong enough to pair them with milk.
4. Choose powdered teas: Matcha is perhaps the most popular type of tea for making milk teas, and it’s a type of green tea. But other tea powders are available too, such as hojicha and genmaicha.

Top 7 green teas to try with milk

1. Hojicha: Hojicha is a type of roasted Japanese green tea that is unlike any other green tea. It has a flavour profile that’s similar to some roasted oolong teas and goes really well with milk. Hojicha has a light or dark brown colour, depending on the roasting type and taste great with both dairy milk and plant-based milk alternatives.
2. Kyobancha: Kyobancha is a special type of roasted Japanese bancha tea originating in Kyoto, with a mellow flavour with sweet and smoky notes. It’s great for making milk teas as well.
3. Genmaicha: Genmaicha is a type of Japanese tea blended with toasted rice. It can contain different green teas, from sencha to bancha or gyokuro, and it can be blended with matcha too. For making milk teas, bancha genmaicha may be the best option.
4. Matcha: matcha is one of the most popular types of green teas that’s super versatile and you can use it to make different milk teas. You can make it with only a splash of milk or use milk only.
5. Gunpowder: Gunpowder is a type of Chinese green tea that has a strong and mellow flavour which may go surprisingly well with milk. You can use it for making a proper pink tea too.
6. Chun Mei: Chun Mei is another strong Chinese green tea that can go really well with milk. It has a light smokiness and some astringency.
7. Jasmine green tea: Jasmine green tea is another delicious type of tea to try with milk. This tea has a stronger smoky green tea base with fragrant floral jasmine notes. It’s an amazing choice for making boba milk teas or lattes.

How to make a perfect cup of green tea with milk

No matter which type of green tea you choose, it’s unlikely to go well with milk if you prepare it using a standard western brewing technique. What does that mean? It means that one teaspoon of tea leaves per cup of water steeped for 1-3 minutes will not give a strong enough tea to pair well with milk. It simply won’t have enough depth and the flavour will easily get lost.  

To truly enjoy the taste, it’s important to brew the perfect cup.

1. Bring fresh water to a boil. The best water temperature for making green tea should be around 70-85 degrees Celsius. Since you will add milk, you can use a slightly hotter water, but not boiling. Keep it at 85-90 degrees Celsius.
2. Measure 2 teaspoons of loose leaf tea per cup of water and place it in a teapot or infuser. Steep tea for 3-5 minutes, depending on the type of green tea and your personal taste preferences.
3. Once the tea is ready, remove the infuser or strain it.
4. Add a sweetener (optional).
5. Add hot or cold milk.
6. Serve it hot or over ice.

How much milk to add to green tea?

How much milk you will add will depend on the drink you are making. If you are making a milk boba tea, you can add only a tablespoon or two of condensed milk. If you are making a tea latte, add 50-150 ml of steamed and frother milk, and if you only want to enhance the flavour, a splash may be enough.

Now that you know how to brew the perfect cup of green tea for milk pairing, let’s explore types of milk you can use.

Which milk to choose

Regular dairy milk is a classic choice that adds a rich and creamy texture and goes well with any green tea. Whole milk is usually a better choice than semi-skimmed or skimmed milk, especially if you want a creamier texture.

If you are using stronger green tea with enough depth, condensed milk, evaporated milk, coffee creamer and half-and-half may work well too.

But if you’re looking for a dairy-free option, you can choose from many delicious non-dairy milk alternatives such as coconut milk, cashew milk, almond milk, soy milk or oat milk. Nut-based milk will be wonderful for green teas with nuttier roasted notes, and neutral cashew milk will work with most green teas.

Final Thoughts

Green tea may not be the type of tea you’d typically drink with milk, but it can be incredibly tasty. Choosing the right green tea, brewing it properly, and selecting the best milk are key factors in making the perfect cup of green tea with milk. This guide will help you get started and explore the whole new world of unique and refreshing flavours.  

Need more inspiration?

Check out these recipes:

• Hojicha milk tea with matcha milk jellies
• How to make iced pink tea
• Best green teas for making pink chai

Sources

(1) https://pubmed.ncbi.nlm.nih.gov/26517348/

(2) https://pubmed.ncbi.nlm.nih.gov/25154916/

The post Can you drink green tea with milk? Guide to Perfectly Pairing Green Tea with Milk appeared first on All That Tea.