Jasmine Tea Latte (with Strong Concentrate)

Name: Jasmine Tea Latte (with Strong Concentrate)
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: Makes ~1 cup concentrate (about 2 lattes)
Ingredients: 1 cup (240 ml) water, heated to 175–185°F / 80–85°C; 2 tsp loose-leaf jasmine green tea (or 2 tea bags); 1–2 tsp sugar or honey (optional), to taste; 1/2 cup (120 ml) jasmine tea concentrate; 1/2–3/4 cup (120–180 ml) milk (dairy or oat recommended); Ice (for iced latte)

Judah Newman

A café-style jasmine tea latte built the right way: brew a 3–4x-strength jasmine concentrate, sweeten while hot, then dilute with silky milk (hot or iced). Using slightly-below-boiling water keeps the tea intensely floral without turning bitter or perfumey-harsh. This method scales easily for a single drink or a small batch you can keep in the fridge for quick lattes all week.

Beverage
Tea
Quick
Cafe-Style

10 min total · 3 min prep · 7 min cook

Makes ~1 cup concentrate (about 2 lattes)

90 kcal · 4g protein · 10g carbs · 3g fat total

Kettle or small pot · Fine-mesh strainer (if using loose leaf) · Milk frother/steam wand (optional)

Ingredients

Jasmine tea concentrate (makes ~1 cup / 240 ml)
1 cup (240 ml) water, heated to 175–185°F / 80–85°C
2 tsp loose-leaf jasmine green tea (or 2 tea bags)
1–2 tsp sugar or honey (optional), to taste
To make 1 latte
1/2 cup (120 ml) jasmine tea concentrate
1/2–3/4 cup (120–180 ml) milk (dairy or oat recommended)
Ice (for iced latte)

Instructions

Make the jasmine tea concentrate

Heat the water to 175–185°F / 80–85°C (hot but not boiling; you should see tiny bubbles clinging to the pot edges, not a rolling boil).

Add the jasmine tea and steep 4–6 minutes. Aim for a deep gold liquor that tastes intensely floral and slightly too strong to sip straight, but not drying/astringent.

Remove the tea (or strain) promptly. If using sweetener, stir it in while hot so it dissolves fully.

Let the concentrate cool if making iced drinks, or use right away for a hot latte.

Build the latte (hot or iced)

Hot latte: Warm 1/2 cup concentrate until steaming (not boiling). Steam/froth 1/2–3/4 cup milk until glossy and lightly foamy, then pour the milk into the tea.

Iced latte: Fill a glass with ice, add 1/2 cup concentrate and 1/2–3/4 cup cold milk. Stir vigorously or shake in a jar until the top looks lightly foamy.

Taste and adjust: add a touch more sweetener if needed. The finished latte should be floral, creamy, and clean, not bitter.

Tip: If your latte is weak, make the concentrate stronger (more tea) rather than using boiling water or steeping much longer.

Tip: If it’s bitter/astringent, shorten the steep time or drop the water temperature slightly.

Notes

Tea type tweaks: Jasmine pearls often like the same temperature but may taste best at the lower end (175–180°F) and a 4–5 minute steep; tea bags can go to 6 minutes. Storage: Cool concentrate and refrigerate up to 3 days; shake/stir before using. Dairy-free: Oat milk froths well and complements the floral notes.

Ingredients

Jasmine tea concentrate (makes ~1 cup / 240 ml)

1 cup (240 ml) water, heated to 175–185°F / 80–85°C

2 tsp loose-leaf jasmine green tea (or 2 tea bags)

1–2 tsp sugar or honey (optional), to taste

To make 1 latte

1/2 cup (120 ml) jasmine tea concentrate

1/2–3/4 cup (120–180 ml) milk (dairy or oat recommended)

Ice (for iced latte)