Matcha Longjing Milk Tea with Seaweed Topping

Iced milk tea crowned with a matcha and Longjing tea cream cloud and a pinch of savoury seaweed flakes.

Makes: 2 drinks · Time: 10 minutes plus chilling · Chargers: 1 × MOSA 8g N2O cream charger

Ingredients

• 5 g matcha powder
• 2 g Longjing (Dragon Well) green tea powder
• 30 ml warm water (about 70°C)
• 200 ml double cream
• 100 ml whole milk
• 35 g sugar syrup
• For each glass: 150 ml cold milk, 5 g sugar syrup, ice
• Roasted seaweed flakes, to finish

Method

1. Whisk the matcha and Longjing powders into the warm water until smooth with no lumps.
2. Combine the tea paste, cream, milk and sugar syrup, then strain into a cream whipper.
3. Charge with one N2O charger, shake well and chill for 30 minutes.
4. Fill two glasses with ice, cold milk and syrup and stir.
5. Dispense a thick layer of matcha cream on top and finish with a pinch of seaweed flakes.

Tip

Use a fine sieve when adding the tea paste; undissolved powder is the most common cause of a blocked nozzle.

Safety: use only food-grade N2O chargers, never fill your whipper past the max line, and always release any remaining gas before unscrewing the head.

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