Tea Drink Recipes & Preparation Guide Summary & Study Notes

🍵 Overview

These notes cover the tea and specialty tea-latte recipes from the provided source. They list the standard sizes, hot vs ice preparation, and the exact ingredient weights/volumes to produce consistent drinks.

📏 Sizes & Common Measurements

Most drinks use two common sizes: 12oz and 16oz. Typical ingredient measures repeated across recipes:

• Milk: usually 200g for both sizes unless otherwise noted.
• Hot water / Cold water: commonly 230g or 240g for hot drinks, 200g for iced recipes.
• Syrups & bases: given in grams (g) or teaspoons (tsp) and must be measured for consistency.

🔥 Hot vs ❄️ Ice Preparation Principles

• Hot (HOT): combine syrups/bases in the cup, then add hot water or steamed milk as specified. For steamed drinks, syrup/base may be added to the cup before or after steaming as directed.
• Ice (ICE): mix syrups/bases with cold water or milk, then pour over ice. Some iced recipes instruct to mix a concentrate with hot water first, cool, then pour over ice.

🧾 Key Recipes & Notes

• Chai Tea Latte
  • 16oz ICE: ice + milk 200g + chai base 80g + cane syrup 30g.
  • 12oz HOT: cane syrup 30g + steam (milk 200g + chai base 80g).
• Brown Sugar Milk Tea
  • 16oz ICE: ice + brown sugar syrup 40g + milk 200g + black tea base 75g.
  • 12oz HOT: brown sugar syrup 40g + steam (milk 200g + black tea base 75g).
• Grapefruit Tea
  • 12oz ICE: ice + cold water 200g + imyo grapefruit base 40g + cane syrup 40g.
  • 16oz ICE: same as 12oz but add currant 1 tsp.
• Omija Tea (Schisandra)
  • 12oz HOT: imyo grapefruit base 40g + cane syrup 40g + hot water 230g.
  • 16oz ICE: ice + cold water 200g + cafemade schisandra syrup 80g + currant 1 tsp.
• Matcha Latte
  • 12oz ICE: ice + milk 200g + matcha base 73-74g + hot water 30g + cane syrup 40g + cream 2 tsp.
  • 16oz HOT: matcha base 73-74g (mix matcha powder 2 tsp + hot water 30g + cane syrup 40g), then steam (milk 200g + cream 60g + sugar 2 tsp).
• Honey Ginger
  • 16oz ICE: honey ginger 60g + water 240g (mix with hot water first), then pour over ice.
  • 12oz HOT: honey ginger 60g + hot water 240g.
• Yuja
  • 12oz HOT: yuja 80g + hot water 240g (mix with hot water first if preparing concentrate).
• Strawberry Matcha Latte (16oz)
  • cafemade strawberry syrup 35g + ice + milk 200g + matcha base 73-74g + hot water 30g + matcha powder 21 tsp + cane syrup 40g.
• Nutella Matcha
  • ICE: ice + (milk 200g + Nutella 40g) mix + matcha base (73-74g).
  • HOT: 40g Nutella in hot cup + steam milk 200g, after steaming add matcha base 74g and mix.

✅ Tips for Consistency

• Use a scale for grams and standardized spoons for tsp measures.
• When a recipe states to mix with hot water first (e.g., honey ginger, yuja), dissolve thoroughly before chilling or pouring over ice.
• For matcha bases listed as 73-74g, choose one consistent measure for your shop (document the chosen number) to maintain flavor balance.

⚠️ Special Attention Items

• Some recipes add currant 1 tsp only in the 16oz grapefruit/omija variants—don’t omit if specified.
• Strawberry Matcha lists an unusually large matcha powder 21 tsp in the source; verify with manager if this is a transcription error before scaling.

🧾 Quick Reference (Common Ingredients)

• Cane syrup: 30–40g depending on drink.
• Brown sugar syrup: 40g for brown sugar milk tea.
• Milk: 200g typical per cup.
• Matcha base: 73–74g.
• Nutella: 40g when used.

Refer back to the recipes for exact hot vs iced steps and any additional toppings (cream, currant).