The best café method begins with a fixed tea base and treats milk, sweetness and toppings as separate variables.
Core build
- One 4-gram matcha base
- Approximately 155 grams milk or oat milk
- 12–18 grams syrup
- Ice to the documented cup fill
- Optional measured topping
Service method
- Prepare the matcha base at 160°F.
- Mix syrup into the base.
- Add milk and any topping to the cup.
- Add ice, pour the matcha and stir.
Developing the formula
If the tea is weak, reduce milk or syrup before increasing matcha. If it is harsh, verify water temperature and freshness. Change one variable at a time, run repeated tests and document the approved recipe.
Batching
For up to 25 drinks, use the Bulk Preparation Guide. Prepare toppings under a separate food-safety SOP.
For the complete system, visit the Complete Matcha Guide or Tay Leaf Wholesale.