Matcha Longjing Milk Tea with Seaweed Topping

A fusion of bold matcha and mellow Longjing, topped with a creamy tea cloud and savory seaweed flakes. Rich, balanced, and unexpected.

For the Tea Cream Top:

• 5g matcha powder

• 2g Longjing tea powder

• Warm water (to dissolve tea)

• 200g cream

• 100g milk

• 35g fructose syrup

• a Mosa cream charger

For the Milk Tea Base:

• 30g butter

• 60g milk

• 5g fructose syrup

• Ice cubes

• Seaweed flakes for topping

Steps:

1. Dissolve matcha and Longjing powder in warm water.

2. Add the tea liquid, cream, milk, and syrup into a Mosa cream whipper. Charge with a N2O, shake well, chill.

3. Mix butter, milk, syrup, and ice in a glass until well combined.

4. Top with the matcha cream and finish with seaweed flakes.