WAYS TO ENJOY TEOWA MATCHA

ICED MATCHA LATTE

4g Matcha

Room-Temperature Water 1.4 oz / 40 ml

Whisk Slowly

Ice & Milk 4 oz / 120 ml

Pour Matcha Gently

Watch the green swirl. Take a sip.

HOT MATCHA LATTE

4g Matcha

Room-Temperature Water 1.4 oz / 40 ml

Whisk Slowly

Milk 4 oz / 120 ml, Steamed to 140°F (60°C) and Frothed

Pour the Milk Over the Matcha

Watch the foam settle. Take a sip.

ICED MATCHA LATTE (EXTRA RICH)

6g Matcha

Water 2 oz / 60 ml

Whisk Slowly

Ice & Milk 3.4 oz / 100 ml

Pour Matcha Gently

Watch the green swirl. Take a sip.

USUCHA (HOT)

2g Matcha

80℃ (176°F) Water 2 oz / 60 ml

Whisk Slowly

Watch the foam rise. Take a sip.

KOICHA (HOT)

4g Matcha

80℃ (176°F) Water 2 oz / 60 ml

Knead Slowly

Watch it turn glossy. Take a sip.

ICED MATCHA EINSPÄNNER

3g Matcha

Water 1 oz / 30 ml

Whisk Slowly

Add Ice & Milk 3–4 oz / 100–120 ml

Whip Heavy Cream 1.7 oz / 50 ml with 4g Sugar or Agave and a Pinch of Sea Salt

Gently Spoon the Cream on Top

Sip through the cream and matcha layers

STRAWBERRY MATCHA LATTE

Spoon the Strawberry Sauce 30g (*) into the bottom of the glass.

Add Ice & Milk 4–5 oz / 120–150 ml

Matcha 3g

Water 1 oz / 30 ml

Whisk Slowly

Pour Matcha Gently Over the Milk

Stir Before Drinking and Enjoy

* STRAWBERRY SAUCE — 30g

Fresh Strawberries 24g / about 1–2 strawberries

Sugar 5g

Lemon Juice 1g / about ¼ tsp

Finely chop the strawberries and mix with the sugar and lemon juice. Gently mash with a fork, leaving small pieces of strawberry for texture.