Osulloc Premium Tea Recipe

Measure

Use 2 tsp Osulloc premium green tea leaves (or equivalent matcha-grade powder). For best flavor, weigh about 4–5 g if using leaves.

Heat filtered water to 175–185°F (80–85°C). Avoid boiling water to prevent bitterness. Use 12 oz (about 355 ml) of hot water for this 12 oz serving.

If using loose leaves: place tea leaves in an infuser or teapot. Pour the hot water over the leaves and steep for 1.5–2.5 minutes depending on desired strength (1.5 min for lighter, 2.5 min for fuller). If using powdered matcha-style green tea: put powder in a warmed cup, add ~2 oz hot water, whisk vigorously into a smooth paste, then add remaining hot water and whisk briefly.

Remove the infuser or strain leaves. Taste and add 1 tbsp simple syrup or honey if desired, stirring until dissolved. For a milk tea, add 2 oz warmed milk or alternative and stir gently.

Garnish with a lemon slice or a mint sprig if desired. Serve immediately.

Measure 2 tsp Osulloc premium green tea leaves (or matcha powder equivalent). If using leaves, steep slightly stronger to account for dilution from ice (use 30–45 seconds longer or increase to 2.5–3 tsp if you prefer).

Heat water to 175–185°F (80–85°C) and steep the leaves for 2–3 minutes. For quicker, clearer iced tea, use the cold-brew method: combine leaves with 16 oz cold filtered water and refrigerate 6–8 hours, then strain.

If you used hot-brewed tea, allow the brew to cool to room temperature or chill briefly in the fridge so it doesn't melt all the ice immediately. If using powdered tea, dissolve powder in 2–3 oz warm water first, then add additional cold water and stir until smooth.

Fill a 16 oz glass with 1 cup of ice (adjust quantity if using a larger cup). Pour the cooled tea over the ice. Add 1 tbsp simple syrup or honey and stir to combine. For iced milk tea, add 2 oz cold milk or alternative on top and stir.

Garnish with a lemon slice or mint if desired. Serve with a straw.