tea delay

feat.: sakura strawberry syrup | transcendence coffee

feat.: natural gyokuro [農薬無使用 玉露] | kyoto obubu tea farms ; ohkashigure [桜花しぐれ] | k.minamoto

i wonder if i can turn this into a tiramisu... adapted from: overnight jasmine milk tea matcha latte | 1998.homecafe

karaage bento box — served with potato salad, sauteed burdock & carrots, sesame-spinach salad, and tamagoyaki spicy tuna onigiri, mentaiko onigiri

sweet corn cake, matcha latte

some of my co-workers flew in last week, so i improvised this chai-infused tiramisu (tea-ramisu? anyone?) to celebrate! the ladyfingers are soaked in a blend of ctc black tea and chai spices, and the mascarpone filling is flavored with chai masala, jaggery, and vanilla. adapted from: authentic tiramisu with pavesini | for the love of italian cooking feat.: chai spice, masala chai, and madhur jaggery | diaspora spice co.

10 pc omakase nigiri, kampachi nigiri

lanzhou beef noodle soup [兰州牛肉面], cucumber salad [凉拌黄瓜], five-spice tofu, lanzhou herbal tea [八宝茶] lanzhou herbal tea — jasmine green tea with red dates, goji berries, longans, raisins, wild sour dates, rose buds, and crystal sugar

warmer weather means the return of iced lattes! and i have SO many fruity jams and syrups waiting their turn to brighten up some matcha. feat.: kiwi lemongrass jam | saba jam

i'm not usually a chocolate fan, but i think i've had more cups of hot cocoa this past month than i've had in my entire life. add in the mochas, and i might actually be 60% cocoa powder at this rate? it's been that kind of winter... feat.: chai spice | diaspora spice co.

over half of my teaware is still in boxes from my move last summer (i know), but i had to break out the gongfu cha set for this dahongpao. the almond cookies were baked by my mom! feat.: 2025 stone chocolate 大红袍 | broken cup teahouse

no vanilla or brown sugar in this one! the fig syrup gives the latte just the right level of fruity, jammy sweetness without overpowering the matcha. feat.: fig syrup | stone hollow farmstead

bringing out all the cherry blossoms for spring! feat.: natural sakura sencha (無農薬無施肥桜煎茶) | kyoto obubu tea farms

miso oatmeal with chinese chives and eggs and slow smoked mackerel

as a premium chestnut gremlin, i love the the velvety texture and nutty sweetness of this hot chocolate! adapted from: chestnut hot chocolate with boozy whipped cream | rhubarb & lavender

salted crispy chicken [盐酥鸡], oyster pancake [蚵仔煎], stir-fried lotus root and veggie with cashew and walnut [荷塘月色], taiwan style pan-fried dumplings [台式鍋貼]

a little out of season at this point, but i'm excited to be working on a new drink again! i used three parts fig syrup to one part vanilla sugar, but you could use vanilla extract to keep the latte less sweet. feat.: fig syrup | stone hollow farmstead