Ingredients
Equipment
Method
- Put both tea bags in a heatproof mug or jug. Add 80 ml hot water, around 195°F (90°C) unless the packet recommends otherwise. Cover loosely and steep for about 3 minutes. Adjust the steep to the brand's instructions.
- Lift out the bags and let them drain briefly without pressing hard. Stir in optional maple syrup while the tea is warm. Taste a small cooled spoonful; it should taste noticeably stronger than ordinary drinking tea.
- Heat the milk gently in a small saucepan until steaming, approximately 140–150°F (60–65°C). Do not let it boil. Remove from the heat, then whisk or use a handheld frother while keeping its head beneath the surface to avoid splashes.
- Pour the tea into the serving mug, add the warm milk and spoon a little foam on top. Taste before adding extra sweetener. If the tea flavor is too mild, reduce the milk slightly next time rather than brewing the same leaves indefinitely.
Notes
Recipe development note: This formulation has not been kitchen-tested. Cooking and preparation times are estimates; follow the stated texture checks and product instructions.
A watery latte usually comes from too much milk or a weak tea base. Keep the 80 ml water measure consistent while learning your brand. If necessary, use a little more tea at the packet's normal steep time rather than a long steep that produces bitterness.
If the milk smells cooked or has a skin, the heat was too high or it stood too long. Warm a fresh portion gently. Tea bags will not create the thick body of hojicha powder, so a lighter texture is expected.
Freshly brewed tea tastes best the same day. If preparing ahead, cool it promptly, cover and refrigerate for up to 24 hours, keeping milk separate. Assemble the latte when needed. Do not leave a milk-based drink at room temperature beyond 2 hours, or 1 hour above 90°F (32°C).