How to make Wuyi Rock Tea Latte At Home
1 tbsp of Camellia Tea Bar’s Sparrow’s Tongue
1 1/4 cup of water
1 1/4 cup full cream milk (or any milk you prefer)
Milk frother or French press (optional)
The first thing to do is to steep the tea. Rock tea steeps the best in 100°c water. It’s is usually steeped for only a few seconds but because we will be adding milk later on in this recipe, we recommend over-steeping the tea leaves for about 3-4 minutes so that the flavour remains strong in the latte.
While waiting for the tea leaves to steep, let’s prepare the milk. Heat up milk over a stove. Let it simmer on low until it gets hot – you’ll know when you see little bubbles appearing at the sides of the pan. Keep an eye on the pot and make sure the milk doesn’t come to a boil, nobody likes burnt milk. If you don’t want froth on your latte, you can skip this step and just set aside your hot milk.
HOW TO MAKE FROTH
If you don’t have a milk frother at home, you can use a french press to create froth. Pour the hot milk into the french press and begin pumping air into it with the plunger, moving it up and down. You can stop once the volume of the milk doubles. Set aside.
Once the tea is done steeping, strain out the tea into individual cups, filling it halfway. Next, add in your milk… and you’re done!
During our launch in New York last month, we served the Wuyi Rock Tea Latte alongside some grilled Shoyu Senbei, a Japanese soy sauce rice cracker. The smokiness from the roasted tea and the grilled rice cracker created a complementary pairing which enhances the richness. The crunchiness of the rice cracker also allows the tea to slowly permeate into its porosity, strengthening the aftertaste.
Try this food pairing at home! Shop Camellia Tea Bar’s Sparrow’s Tongue and Seigaen’s Shoyu Senbei on teapasar.com.