Do you fancy matcha tea? This green tea, usually finely powdered by a millstone, is renowned for its intense vegetal aromas and rich umami flavour. Energising and refreshing, you can enjoy it both hot and cold. Today, we're offering you a smooth and creamy summer version: iced matcha latte with hazelnut milk.

Hazelnut milk, naturally sweet and delicately flavoured, softens the characteristic bitterness of matcha while adding an irresistibly sweet touch. A perfectly balanced blend, ideal for a healthy and flavourful refreshment break!

Ingredients :

• 2 spatulas (chashaku) of matcha tea (1 teaspoon)

• 20 cl of water at room temperature

• 40 cl of hazelnut milk

• 4 to 5 ice cubes ( or crushed ice)

Preparation :
Place the matcha in a bowl. Add the water, then whisk vigorously using a chasen (bamboo whisk) until the mixture is smooth and frothy. Fill a large glass with ice cubes, pour the hazelnut milk, then top with the whisked matcha.

Tips :

• If you don't have a chasen, you can replace it with a small electric whisk or a shaker.

• You can use any milk you prefer (almond, oat, coconut, etc.).

• For extra froth, shake the milk in a shaker before pouring it into the glass and adding the matcha.

• For a sweeter version, add two teaspoons of sugar with the milk in a shaker before adding the whisked matcha.

Enjoy your drink!

It is important to steep your tea with ambient-temperature water to fully enjoy its flavours.

Make sure you have 10 to 15 g of tea for one litre of water

Greentea: 20 to 30 min infusion

Oolong, black tea, rooibos: 45min to 60min infusion

Whitetea: 1 hour and a half

You can add sugar, spices, plants or fruit peels if you want to.

Put the whole thing in the fridge

Drink it in the next 48 hours.

Please find our iced tea selection HERE

Oolong, also called blue-green tea, has a special place among teas. It is between green tea, which isn’t oxidised, and black tea, which is fully oxidised. The manufacturing process of oolong tea involves a partial oxidation of its leaves, usually between 10 and 70 per cent.

This oxidising rate plays an important role in the tea’s flavours.

A slightly oxidised oolong will be closer to a green tea, with fresh and flowery notes, while a more oxidised oolong will have smoother notes, sometimes flowery, fruity, or slightly woody, reminiscent of black tea.

Oolong tea is native to China and Taiwan. For a few years now, it has also been cultivated in other regions, such as Thailand and even France. Each region gives its teas unique traits, affecting the available flavours. Among the most famous oolongs, we find the Tie Guan Yin, with flowery and sweet flavours, and the Fancy, fruitier and woodier.

It supports several steeps, each revealing a palette of flavors. Oolong shines through its versatility; you can enjoy it during the day and the evening.

Ingredients:

• 15g of black tea Délice des Voraces
• 150g of sugar
• 175ml (6oz) of water

Recipe:

Boil the water and sugar in a saucepan. When the sugar is dissolved, remove the saucepan from the hotplate. Steep the black tea Délice des Voraces in the syrup for 5 minutes.

Remove the tea, put the syrup in a bottle and let it cool.

Keep in a closed bottle in the fridge for 2 months.

Cast iron teapots are appreciated for their elegance and durability; however, proper maintenance is essential to keeping their quality and aesthetic over time.

Discover our simple yet helpful advice to clean your cast iron teapot properly and extend its lifespan.

4 Steps to clean your iron cast teapot:

1. Rinse with hot water: once you are done using your teapot, rinse it with hot water.

2. Avoid detergents as they can distort the taste of your future teas

3. Dry the outside carefully to prevent rust. Wipe with a clean and dry towel right after the rinse.

4. Clean the inside with a soft towel: If tannins appear inside, wipe them with a soft towel so you don’t damage the enamel. Never scrub with abrasive objects, as it could damage the teapot.

A few tips for optimal maintenance:

* Never let still water inside your teapot.

* Make sure it’s dry before putting it away.

* Avoid thermic shocks, such as a cold rinse after a hot tea, as it could damage the inner enamel.

* Keep your teapot in a dry place, far from humidity, to avoid rust.

Preparation: 15 minutes

Cooking: 10 minutes

Ingredients for 10 cookies

20g of corn starch

100g of mashed white almonds

1 big egg

40g of caster sugar

4 spoons of Matcha Pâtissier

3 spoons of almond milk coffee

50g of chocolate sprinkles

1 salt pinch

Recipe:

* Heaten the oven at 180°C (356 °F )

* Whisk sugar with eggs until white

* Sieve the matcha on the corn starch, then add the whole to the mix.

* Add mashed almonds to the whole and pour the almond milk gradually.

* Add a pinch of salt and chocolate sprinkles

* Put the mixture in the fridge for 5 minutes.

* Cover your baking tray with baking paper

* Using a tablespoon, scoop the mixture into small heaps about 4 cm in diameter

* Cook the cookies at 180°C for 10 minutes.

* Let it cool 10min and enjoy !

5 eggs

500g mascarpone

75g caster sugar

12 spoons of Classic Early Grey Bio

25cl of mineral water

9 ladyfingers

RECIPE:

* Heat the mineral water. Put the saucepan aside, on the first gush, and add the tea. Let it steep for 15 minutes, covered.

* Break the eggs and split the yolk from the white.

* In a bowl, whip the yolk and the sugar, add mascarpone and whip again.

* Whisk the egg whites until stiff, then add them to the mascarpone.

* Stir together with a spatula

* Dip ladyfingers in tea, and place them in six ramekins

* Cover with cream, and let them rest for 1 hour in the fridge

Recipe made by Pascal Staderoli

Dublin's Gourmet

2/3 Thé Yunnan Grand Jardin Bio

1/3 of whiskey

1 spoon of whipped cream

2 pieces of sugar

Heat the whiskey and the sugar (low heat so the whiskey doesn't boil) in a saucepan. Stir until the sugar is completely dissolved, and pour the mixture into a glass previously rinsed with hot water. Pour the black tea into the hot sugared whiskey. Drizzle with slightly whipped cream, and it's done!

Baisers volés 

3/4 Thé Baisers Volés

1/4 of vodka

All you can add liquid cane sugar

Iced tea preparation: Steep 15 grams of tea Baisers Volés for 25 minutes in one litre of ambient temperature water, remove the tea and put it in the fridge so it becomes iced.

Goliathus 

1l cocktail recipe:

10g of pu erh Aurore Boréale → steep the pu erh for one hour at ambient temperature

7cl of dark rum

All you can eat ginger syrup from organic farming.

Today, La Fabrique de Thé presents the recipe for A l'Est du Bengale Mocktail (alcohol-free cocktail) :

Recipe :

◾️ 4 tablespoons of Oolong à l'Orchidée

◾️ 34 oz of sparkling water

◾️ 2 tablespoons of fresh chopped ginger

◾️ 1/2 lemon juice

◾️ Ice cubes

Put the Oolong à l'Orchidée and the ginger in a strainer, and steep them in sparkling water for one hour and a quarter. Once ready, pour the blend on ice cubes in serving glasses, then complete with lemon juice.

Add a slice of lime, and that's it!

Gourmets can add liquid cane sugar.

* 15g of Wow herbal tea

* 150g of sugar

* 175ml (6oz) of water

* 180ml (6oz) of sparkling water

* 90ml (3oz) of gin

* 1 slice of cucumber

* ice cubes

Syrup recipe :

Boil water and sugar in a saucepan. When the sugar is dissolved, remove the saucepan from the hotplate.

Steep the Wow herbal tea in the syrup for 5 minutes

Remove the herbal tea, put the syrup in a bottle and let it cool

Pour the syrup in glasses, add the gin and finish by pouring the sparkling water in

Add a slice of lime and cucumber, and it’s ready!

Enjoy!

* 4 spoons of herbal tea Le Fil Rouge Bio

* 120ml (4 oz) of water

* 180ml (6oz) of sparkling water

* 90ml (3oz) of gin

* A slice of lime

* ice cubes

Steep the herbal tea with hot water for 4 to 5 minutes. Once ready, pour the steep over the ice cubes.

Pour the gin into a glass, followed by the iced herbal tea mix, and finish by putting the sparkling water in.

Add a slice of green lime, and it’s ready!

You can also add cane sugar syrup.

Recipe made by Elodie for Influences Lazuli.

One glass :

* 4 cl of Lagon Bleu

* 2 cl of Vodka

* 4 cl of Curaçao

Steep the green tea Lagon Bleu in ambient temperature water for 20 to 30 minutes, then place it in the fridge for a few hours. Finally add Vodka and Curaçao and it’s done !

Enjoy!

Recipe explicitly created for Influences Gaéliq

* 10g of Inbhir Nis tea (black tea, vanilla, bergamot)

* 5cl of Scottish single malt whiskey, slightly peaty

Heat the water to 95°C (203.00°F), then steep the Inbhir Nis tea for 5 minutes. Once the tea is steeped, you can add the whiskey.

It’s ready, enjoy!