Directions

To Make

1. Boil 300ml water and steep the oolong tea bag for 3 minutes. Remove the tea bag and allow the tea to cool, then refrigerate for 1 hour.
2. Mix the honey yuzu syrup, including the pieces of yuzu rind, with 2 tbsp water in a tall glass. Add ice cubes and pour over the chilled oolong tea.
3. Sift the matcha powder into a separate bowl. Add the milk and whipping cream and mix well. Whisk with a milk frother until thick and creamy.
4. Pour or spoon the matcha cloud over the oolong tea. Sprinkle with matcha powder and garnish with yuzu rind.