Tea Preparation Instructions

Iced Tea Instructions

Yields ½ gallon concentrate; 1 gallon serving

Place a coffee filter inside the IPOT iced tea brewing basket, and puncture filter at bottom on the raised metal insert.
Empty one preportioned iced tea packet into filter and shake to evenly spread the leaves. For Iced Green only, cover tea leaves with a thin layer of ice cubes to reduce the water brewing temperature.
Slide brew funnel into the coffee machine, and place a pitcher or large storage container under the spout. Run ½ gallon cycle; leave funnel in place until tea is no longer dripping.
Let concentrate cool slightly, then dilute with ½ gallon cold water to yield 1 gallon total. Serve over ice.
Store iced tea in the refrigerator, for up to two days.

Yields 1 gallon servings

Empty one preportioned iced tea packet into 1 gallon (16 cups) cold water; stir well. Let steep four hours, chilled. Strain; serve over ice.

Yields ½ gallon concentrate; 1 gallon servings

Empty one preportioned iced tea packet into ½ gallon (8 cups) boiling water; stir to mix. Let steep for 5-7 minutes. For Iced Green only, let boiling water cool for 2 minutes, to reduce temperature, before adding tea.
Strain; let cool slightly, then dilute with ½ gallon cold water. Stir and serve over ice.
Store iced tea in the refrigerator, for up to two days.

Makes one serving

In a latte cup, measure 3 grams Matcha Wakatake (3 chashaku scoops, or one heaping teaspoon). Add a small shot hot water (½ oz) and stir well to make a thick paste.
Steam 8 oz milk; swirl small amount into matcha paste to help it disperse evenly. Pour over remaining milk to create latte art, if desired.

Makes one 16 ounce serving

In a cocktail shaker or large jar, measure 3 grams Matcha Wakatake (sifted) over 4 - 5 ice cubes. Pour in 8 oz cold water.
Seal, shake vigorously for about 15 seconds; strain and serve over ice.

Makes one 16 ounce serving

In a cocktail shaker or large jar, measure 3 grams hojicha powder over a handful of ice. Add 8 oz milk (any type), 2 tsp sweetener (we like honey or maple syrup) if desired, and shake vigorously for 15-20 seconds. Pour into an ice-filled glass.

Makes one 16 ounce serving

In a cocktail shaker or large jar, measure 3 grams hojicha powder over a handful of ice. Add 8 oz milk (any type), 2 tsp sweetener (we like honey or maple syrup) if desired, and shake vigorously for 15-20 seconds. Pour into an ice-filled glass.
Cafe-style: Alternately, pour 8 oz milk (any type) into a tall ice-filled glass. Measure 3 grams hojicha powder into a wide bowl and add a small shot hot water ( ½ oz) and sweetener if desired; stir well to make a thick paste. Slowly pour paste over top of the milk and serve immediately.
Like it hot? Prepare with steamed milk instead.

Yields ½ gallon concentrate

Empty one preportioned packet Classic Chai into a large metal or heavy-duty plastic container (Cambro). Pour in ½ gallon boiling water (8 cups) and stir.
Steep for 5 minutes; strain concentrate into a pitcher. Add ½ - ¾ cup granulated sugar or other desired sweetener (brown sugar, honey, agave syrup) and mix well. 
Store chai concentrate in the refrigerator, for up to three days. Use as a base for hot or cold chai lattes.

Makes one serving

Pour equal parts chai concentrate and milk into a steaming pitcher. Steam until hot (160°-170°F) and serve immediately.

Makes one serving

Combine two parts chai concentrate to one part milk. Shake or stir to combine; serve over ice.