Strawberry Matcha Latte

Red Bean Matcha Latte

Jasmine Green Tea Lychee Peach Latte

Jasmine Green Tea Latte

Taro Black Tea Latte with Boba

Brown Sugar Bubble Milk Tea

Caramel Cheese Pu'er Tea Latte with Crystal Boba

White Peach Oolong Latte with Boba

Oreo Cheese Foam Milk Tea

Premium Signature Milk Tea

Roasted Mountain Oolong Milk Tea

Thai Milk Tea with Boba

Taro Milk Tea with Boba

General Tao Chicken

Black Pepper Beef Tenderloin

Sweet and Sour Chicken

Orange Chicken

Sesame Chicken

Deep-fried chicken egg rolls made with wheat flour (not gluten-free).

Chicken Egg Rolls (2)

Crispy wontons filled with sweet & sour cream cheese and imitation crab meat.

Crab Rangoons (4)

Sliced pork belly stir-fried with garlic sprouts and chili peppers in a savory Sichuan-style sauce.

Twice Cooked Pork

Deep-fried vegetable spring rolls made with wheat flour (not gluten-free).

Shanghai Spring Rolls (2)

Sliced lamb stir-fried with jalapeños, red bell peppers, and onions a bold cumin flavor.

Lamb with Pure Cumin

Sole fish fillet in a spicy mapo sauce with soft tofu, topped with scallions.

Sole Fish Fillet with Mapo Tofu Flavor

Rinse the strawberries, hull them, and roughly chop to uniform pieces so they blend easily.

Hull and chop

Place chopped strawberries, granulated sugar, and lemon juice in a small saucepan over medium-low heat.

Cook gently for 4–6 minutes, stirring occasionally, until strawberries release juices and sugar dissolves. If mixture seems very thick, add up to 1 tablespoon water to loosen.

Remove from heat and let cool slightly (3–5 minutes). For a smooth puree: transfer to a blender or use an immersion blender and puree until smooth. For a chunkier texture: mash with a fork or potato masher to your desired consistency.

Taste and adjust sweetness with up to 1 additional teaspoon sugar if needed. Strain through a fine-mesh sieve into a bowl if you want a seed-free, very smooth syrup (optional). Reserve about 3–4 tablespoons puree per serving.

Sift matcha powder into a small bowl to remove lumps (this helps with a smooth whisk).

Add 2 tablespoons hot water (about 175°F / 80°C) and briskly whisk using a bamboo whisk (chasen) or a small handheld whisk until frothy and there are no lumps. If you prefer stronger matcha, use up to 1 1/2 teaspoons, but adjust sweetness accordingly.

If serving cold: pour 1 1/2 cups milk into a small saucepan and warm just until steaming (do not boil) if you want slightly warmed milk; or use cold milk straight from the fridge for an iced latte. Stir in vanilla extract and sweetener if using, and taste to adjust sweetness.

If you prefer frothed milk: froth warmed or cold milk using a milk frother or by vigorously whisking to create a light foam.

Divide ice (if making iced) between two glasses (about 1/2 cup ice per glass).

Spoon 1 1/2 to 2 tablespoons of strawberry puree into the bottom of each glass (adjust to taste). For a layered look, gently pour milk over the back of a spoon onto the strawberry layer so it doesn’t immediately mix.

Pour 3/4 cup milk into each glass (for two servings) or the appropriate portion for the chosen number of servings.

Slowly pour the prepared matcha over the milk so it forms a green layer on top. If desired, use a spoon to soften the pour and create a nicer separation.

Garnish with a thin fan of fresh strawberry slices and a light dusting of the reserved pinch of matcha powder for color contrast.

Serve with a straw or stirrer so the drinker can combine the layers just before drinking. Stir to combine and enjoy.

fresh strawberries, hulled

granulated sugar

fresh lemon juice

water (for thinning)

ceremonial or culinary matcha powder

hot water (not boiling, ~175°F / 80°C)

milk of choice (dairy, oat, almond, etc.)

vanilla extract (optional)

sweetener (honey, syrup or sugar), optional

ice cubes

fresh strawberry slices (for garnish)

whisked matcha (reserve a pinch)

If using canned anko, drain lightly but keep some syrup for sweetness. In a small saucepan combine 1 cup canned sweet adzuki beans and 2 cups water. Bring to a gentle simmer over medium heat.

Prepare and simmer

Reduce heat to low and simmer 8–12 minutes, gently mashing some beans with the back of a spoon to create a slightly saucy texture. If you prefer whole beans, simmer less; for thicker paste, simmer longer.

Stir in 2 tbsp granulated sugar and a pinch of salt. Taste and adjust sweetness. Continue to simmer 2–3 minutes to dissolve sugar. Remove from heat and let cool to warm. Reserve about 3–4 tbsp of the beans (with syrup) per serving for layering; keep the rest for additional topping or future use.

Sift 2 tsp matcha powder into a small bowl to remove lumps. Add 3 tbsp hot water (80–85°C). Whisk briskly in a zig-zag (M or W) motion with a bamboo whisk or small whisk until frothy and fully dissolved, about 15–30 seconds.

Whisk matcha

In a separate small saucepan or milk frother, warm 2 cups milk until steaming but not boiling (around 65–70°C / 150–160°F). Stir in 1 tbsp granulated sugar (or simple syrup) and 1/2 tsp vanilla extract if using, dissolving completely.

Sweeten and combine

If making iced latte: chill the milk briefly or use cold milk. Fill two glasses with ice (about 1/2 cup ice per glass). Spoon 1.5–2 tbsp of the prepared adzuki beans (with a little syrup) into the bottom of each glass.

Pour the whisked matcha evenly over the beans in each glass. Then slowly pour the milk over the matcha to create layers. Stir gently before drinking if you prefer an even flavor distribution.

Divide the reserved sweet adzuki mixture and any extra syrup between the serving glasses (about 3–4 tbsp per serving).

Top each glass with a dusting of toasted sesame seeds or kinako (about 1/2 tsp per glass) and spoon an extra 1 tbsp adzuki beans on top if desired.

Serve immediately with a wide straw or spoon to enjoy the beans and latte together.

canned sweet red adzuki beans (anko)

water

pinch of salt

matcha powder (culinary or ceremonial grade)

hot water (80–85°C / 175–185°F)

milk (dairy or plant-based: oat, almond, soy)

granulated sugar or simple syrup

toasted sesame seeds or kinako

extra adzuki beans

Bring 480 ml water to just under a boil, about 80–85°C (175–185°F). If you don't have a thermometer, heat until steam rises and small bubbles form but before a rolling boil.

Heat water

Place 2 tsp loose jasmine green tea (or 2 tea bags) into a heatproof container. Pour the hot water over the tea and steep for 2–3 minutes to avoid bitterness. Taste at 2 minutes and remove tea if flavor is bright and floral.

Steep tea

While the tea is still warm, stir in 1.5 tbs granulated sugar and 0.5 tsp lemon juice until dissolved. Allow the tea to cool to room temperature, then chill in the fridge for at least 15 minutes if you plan to serve cold. Reserve 180 ml of the brewed tea for two lattes; remaining tea can be stored refrigerated for other uses.

Sweeten and finish

Drain 8 canned lychees, reserving a tablespoon of their syrup if desired. Roughly chop 8 lychee pieces and measure 1 cup chopped peach (fresh peeled or thawed frozen).

Prepare fruit

In a small saucepan combine chopped lychee, chopped peach, 120 ml water, 3 tbs sugar, and 0.5 tsp lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 6–8 minutes until fruit softens and sugar dissolves.

Cook syrup

Remove from heat. Use an immersion blender or transfer to a blender and puree until smooth. For a silkier syrup, strain the puree through a fine mesh sieve into a bowl, pressing solids to extract flavor. You should have about 150–180 ml syrup. Cool to room temperature, then refrigerate if not using immediately.

Blend and strain

If using vanilla syrup, add 1 tsp to 300 ml milk. Warm slightly if you prefer a warm latte, or use cold milk for an iced latte.

Sweeten milk (optional)

For hot: heat milk to 60–65°C (140–150°F) and froth with a milk frother or whisk until lightly foamy. For iced: combine cold milk and ice in a cocktail shaker or jar and shake vigorously for 15–20 seconds to create a slight froth.

Froth milk (for hot) or shake (for cold)

In two tall glasses, add 1–2 tbs lychee-peach syrup to each glass (adjust to taste). Add 4 ice cubes to each glass. Pour 90 ml chilled jasmine green tea into each glass over the syrup and ice. Gently pour 150 ml milk (75 ml per glass) over the tea to create layered effect. Stir gently to combine if desired.

Assemble iced latte

In two heatproof cups, spoon 1–2 tbs lychee-peach syrup into each. Pour 90 ml warm jasmine green tea into each cup, then top with 150 ml frothed milk (75 ml per cup). Spoon foam on top and gently swirl to combine flavors.

Assemble hot latte

Garnish each latte with 2 lychee halves and 2 thin peach slices. Taste and add extra syrup or a splash more tea/milk to adjust sweetness and balance. Serve immediately.

Garnish and serve

loose-leaf jasmine green tea or jasmine green tea bags

water (for steeping)

freshly squeezed lemon juice

canned lychee (in syrup), drained

ripe peach (or 125 g frozen peach slices, thawed), peeled and chopped

water (for syrup)

whole milk (or plant milk: oat or almond)

vanilla syrup (optional)

lychee halves (for garnish)

thin peach slices (for garnish)

Bring 1.25 cups (300 ml) of filtered water to just under a boil (about 175–185°F / 80–85°C). If you don't have a thermometer, remove the water from heat when small bubbles form and steam increases.

Add 2 tsp loose jasmine green tea (or 2 tea bags) to the hot water. Steep for 2.5–3 minutes for a bright floral flavor. Avoid steeping longer than 3.5 minutes to prevent bitterness.

Steep the tea

Remove the tea leaves or bags. Stir in 1 tablespoon granulated sugar and 1 teaspoon honey (if using) while the tea is hot so it dissolves fully. Allow the tea to cool slightly (3–5 minutes) while you prepare the milk.

Sweeten and strain

In a small saucepan, combine 1 cup whole milk and 1/4 cup almond milk. Heat gently over medium-low until warm but not boiling (around 140–150°F / 60–65°C), stirring occasionally to prevent a skin from forming.

Combine milks

Whisk in 1/4 tsp vanilla extract. If you want a slightly greener color and deeper grassy note, whisk in 1/4 tsp matcha powder until fully dissolved and no lumps remain.

Flavor and optional matcha

Froth the warm milk mixture using a handheld milk frother, French press (pump ~15–20 times), or steam wand until it is silky and has microfoam—about 30–45 seconds with a frother. If making iced, you can chill the milk briefly or froth cold milk (cold froth yields a thicker foam).

Froth the milk

For a hot jasmine green tea latte: Pour the sweetened jasmine tea into a 12-ounce cup (~1 cup of tea). Slowly pour the frothed milk over the tea, holding back foam with a spoon and then spooning the foam on top. If desired, dust with 1/8 tsp ground cinnamon or a pinch of lemon zest and garnish with edible jasmine petals.

For an iced jasmine green tea latte: Fill a 12-ounce glass with 1 cup ice cubes. Pour the sweetened jasmine tea over the ice. Gently pour the cold or chilled frothed milk over the tea. Stir once if you prefer even mixing. Garnish with dried jasmine petals or a light dusting of cinnamon/zest.

Taste and adjust: Taste the latte and add more honey or sugar to taste if you prefer it sweeter. Serve immediately so the foam is at its best.

high-quality jasmine green tea leaves (or jasmine green tea bags)

honey (optional, for additional floral sweetness)

whole milk

unsweetened almond milk (or additional dairy/non-dairy milk)

vanilla extract

matcha powder (optional, for color/depth)

ice cubes (if serving iced)

edible jasmine flowers or dried jasmine petals (optional)

ground cinnamon or finely grated lemon zest (optional)

Bring 8 cups water to a rolling boil in a medium pot. Add 1 cup instant tapioca pearls to the boiling water, stir gently until they sink and don’t stick. Return to a boil, then reduce to medium heat and cook according to package instructions (typically 4–6 minutes for instant pearls), stirring occasionally until pearls are tender but chewy.

Boil and Cook Boba

Turn off heat, cover the pot, and let pearls sit in hot water for 8–10 minutes (adjust depending on package/time to reach desired chew).

Drain pearls in a sieve and rinse quickly under warm water to remove excess starch. Transfer to a small bowl and toss with 4 tablespoons brown sugar or dark syrup until coated and sinking in syrup. Keep warm or at room temperature until assembling (they will thicken as they cool).

Bring 300 ml hot water to just under boiling (about 95°C / 203°F). Steep 2 teaspoons loose-leaf black tea (or 2 tea bags) for 4–5 minutes to make a strong brew. Longer steep for stronger flavor but avoid excessive bitterness. Remove leaves or tea bags and allow tea to cool slightly (5 minutes).

Brew Strong Black Tea

Pour brewed tea over 1 cup ice to chill rapidly and prevent dilution — this yields about 300 ml chilled tea for assembly.

Place 4 tablespoons taro powder in a heatproof bowl. Add 120 ml hot water and whisk until fully dissolved and lump-free. If using cooked mashed taro instead of powder, mash 1/2 cup cooked taro with hot water until smooth and strained if necessary. The result should be a thick purple concentrate.

Prepare Taro Concentrate

In a separate measuring cup or small saucepan, combine 2 cups whole milk, 1 tablespoon half-and-half (optional), 2 tablespoons sugar, and 1 teaspoon vanilla extract. Warm gently over low heat just until sugar dissolves (do not boil) or microwave for 30–40 seconds. Whisk the warm milk into the taro concentrate until smooth and homogenous. Taste and adjust sweetness, adding more sugar if desired. Chill briefly if you prefer an iced latte (5–10 minutes).

Optional: For a frothier top, froth 1/4 cup of the milk mixture with a milk frother or shake vigorously in a sealed jar for 30 seconds.

Divide the prepared boba between two tall glasses (about 1/2 cup boba per glass or adjust to preference). Add a few ice cubes to each glass if desired (reserve some ice if you like colder drinks).

Assemble Drinks

Pour chilled brewed black tea over the boba, filling about halfway (roughly 150 ml per glass).

Slowly pour the taro milk base over the tea so you get a layered look (about 1 cup taro milk mixture per glass). If you made extra taro milk, divide evenly between glasses.

If you frothed some milk, spoon the froth on top. Dust with 1 teaspoon taro powder or drizzle a little extra syrup/cream over the top for garnish.

Serve with a wide boba straw. Stir before drinking to combine taro and tea, or enjoy the layered visual.

taro powder (or mashed cooked taro)

hot water (for dissolving taro powder)

half-and-half (optional, for creaminess)

sugar (adjust to taste)

loose-leaf black tea (or black tea bags)

hot water (for brewing)

instant tapioca pearls (boba)

water (for boiling boba)

brown sugar or dark syrup (for boba)

taro powder (for dusting)

extra milk or cream (for top layer)

Bring 6 cups water to a rolling boil in a large pot. Add 1 cup dried tapioca pearls to the boiling water and stir gently so they don’t stick. Allow the water to return to a boil, then cover and cook at medium-high simmer following package timing (typically 20–30 minutes) until pearls are tender but slightly chewy. Stir occasionally to prevent sticking.

Boil pearls

When pearls are cooked to desired chewiness, turn off heat, cover, and let them sit in the pot for 10–15 minutes (this helps them finish cooking and become chewy). Drain pearls through a fine mesh strainer and rinse briefly with warm water to remove excess starch.

Rest and drain

While pearls cook (or immediately after draining), make the brown sugar syrup: combine 1 cup brown sugar and 1 cup water in a small saucepan. Heat gently, stirring until sugar dissolves and mixture begins to simmer. Simmer 2–3 minutes until slightly thickened, then remove from heat. Add the hot cooked tapioca pearls into the warm syrup and stir to coat. Let pearls soak in syrup at least 10 minutes (longer for deeper sweetness). Reserve some syrup (about 2 tablespoons) for drizzling inside the glass.

Sweeten pearls with brown sugar syrup

Bring 2 cups water to a near-boil. Add 2 tablespoons black tea leaves (or 2 strong black tea bags) and steep 4–6 minutes for a robust concentrate (longer for stronger flavor). Strain leaves or remove tea bags and discard. If using tea bags, squeeze gently to extract flavor.

Brew strong black tea

While the tea is still warm, add 1 teaspoon granulated sugar if desired and stir to dissolve. Stir in 1 cup whole milk and 2 tablespoons half-and-half (optional) until combined. Taste and adjust sweetness or milk ratio to preference. Chill the tea briefly in the fridge or cool it with a few ice cubes until cold (about 10 minutes) — cold tea makes a better iced drink and prevents melting the ice and diluting the drink too quickly.

Sweeten and combine with milk

Take two serving glasses. Spoon about 3–4 tablespoons of the brown-sugar-coated tapioca pearls into the bottom of each glass (adjust amount to preference). Use reserved thick syrup to drizzle around the inside walls of each glass for the signature brown sugar streaks—about 1 tablespoon per glass.

Prepare glass

Add about 1/2 cup ice to each glass. Pour the chilled milk tea over the ice, filling to about 3/4 full. Stir gently once so tea and pearls integrate without losing the syrup streaks. Top with a little extra cream (optional) for a marbled look.

Assemble drink

If desired, mix 2 tablespoons extra brown sugar with 1 teaspoon cold water to make a thin drizzle and spoon it on top. Serve with a wide straw and a spoon. Drink immediately for best texture of pearls.

dried black tapioca pearls

water (for boiling pearls)

brown sugar

water (for brown sugar syrup)

black tea leaves or strong black tea bags

water (for tea)

whole milk (or milk of choice)

half-and-half or heavy cream (optional for creamier texture)

granulated sugar (optional, adjust to taste)

extra brown sugar (for glass rim and drizzle)

cold water (for rinsing/drizzle consistency)

Bring 700 ml water to a gentle boil in a kettle or saucepan.

Place 8 g pu'er tea leaves in a heatproof vessel. Pour 500 ml of the hot water directly over the leaves and steep for 3 minutes for a strong concentrate (adjust 2.5–4 minutes to preference).

After steeping, strain leaves through a fine mesh strainer. Reserve the concentrate and keep warm; this yields a bold base for the latte.

In a small saucepan, combine 60 g brown sugar, 20 g granulated sugar and 1 tbs corn syrup (if using). Add 200 ml of the remaining hot water and stir over medium heat until sugars dissolve. Reduce heat and simmer 3–5 minutes to make a lightly caramelized sugar syrup. Stir in 1–2 tbsp of the warm concentrated pu'er tea to marry flavors. Set aside.

Bring 1200 ml water to a rolling boil in a large pot.

Add 120 g crystal tapioca pearls to boiling water and stir immediately to prevent sticking. Cover and cook according to package directions, typically 8–12 minutes for crystal pearls; stir occasionally so they cook evenly.

Once pearls are translucent and chewy, turn off heat, cover, and let sit 10–15 minutes for final swelling (follow package guidelines).

Drain pearls and rinse briefly with warm water. Transfer to a bowl and mix with simple syrup made by heating 100 g sugar with 100 ml water until sugar dissolves. Add a pinch of salt. Let pearls sit in syrup for at least 10 minutes so they absorb sweetness and stay glossy.

In a dry heavy-bottomed saucepan, combine 120 g granulated sugar and 30 ml water. Stir gently to disperse sugar, then cook over medium heat without stirring—swirl pan occasionally—until the sugar melts and turns an amber caramel (watch closely to prevent burning).

When caramel reaches deep amber, remove from heat and carefully whisk in 60 ml warmed heavy cream (stand back; mixture will bubble vigorously).

Whisk in 30 g unsalted butter until smooth. Add 1/4 tsp sea salt. Let caramel cool slightly, then transfer 30 g for the cheese foam and reserve remaining for drizzling and sweetening the tea concentrate if desired. Allow to cool to warm temperature before use.

Beat 80 g room-temperature cream cheese in a bowl until smooth and free of lumps using a hand mixer or whisk.

Strawberry Matcha Latte

Red Bean Matcha Latte

Jasmine Green Tea Lychee Peach Latte

Jasmine Green Tea Latte

Taro Black Tea Latte With Boba

Brown Sugar Bubble Milk Tea

Caramel Cheese Pu'er Tea Latte With Crystal Boba

White Peach Oolong Latte With Boba

Oreo Cheese Foam Milk Tea

Premium Signature Milk Tea

Roasted Mountain Oolong Milk Tea

Thai Milk Tea With Boba

Taro Milk Tea With Boba