This silky smooth ripe pu-er latte brings together the deep, earthy notes of aged pu-er with the comfort of warm milk. The lower temperature ensures the milk stays velvety without scalding, while the cinnamon adds a subtle warmth that complements the tea's natural sweetness.
Ingredients:
- 1 tea resin piece
- 220 ml whole milk
- Caramel syrup or cinnamon powder to taste
Method:
- Dissolve the tea resin in a small amount of boiling water to create your base infusion.
- Gently heat the milk to 60°C for a smooth, creamy texture.
- Pour the tea infusion into the warm milk and stir to combine.
- Top with a sprinkle of cinnamon powder for that café-style finish.
