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
- Whisk the matcha and Longjing powders into the warm water until smooth with no lumps.
- Combine the tea paste, cream, milk and sugar syrup, then strain into a cream whipper.
- Charge with one N2O charger, shake well and chill for 30 minutes.
- Fill two glasses with ice, cold milk and syrup and stir.
- 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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