Ritual Sips: A Modern Take on Traditional Tea Culture

Globally, tea is the second most consumed beverage after water. And while many Americans still start their mornings and extend their evenings with coffee, tea drinking is gaining popularity. Health-conscious epicures enjoy a calmer energy from black and green teas along with the heart-protective and brain-boosting benefits of its plant-derived antioxidants.

Among tea varieties, matcha is definitely having a moment. Unlike tea leaves that are steeped in boiling water through bags or infusers, matcha is a finely ground green tea that is whisked directly with hot (not boiling) water. Its taste is as vegetal as it looks. But that’s no drawback for those who crave its benefits and an emotional connection to its ceremonial history.

Not only is tea simple to make, requiring no expensive equipment, the process of preparation can be as soothing as sipping the drink itself. For summer, we’re adding ice and milk for tea lattes that are cool, creamy, and refreshing.

Iced Matcha Latte

Adapted from cookthistoday.com
Makes 1 drink

Ingredients

• 1 tsp. ceremonial grade matcha powder
• 1 Tbsp. warm water (not boiling)
• ¾ c. oat milk or your milk of choice
• 1–2 tsp. honey or maple syrup (optional)
• Ice cubes

Directions

Sift matcha powder into a small bowl to remove clumps. Add warm water and whisk vigorously in an “M” motion until frothy. Fill a glass with ice and pour in the whisked matcha. Add your milk of choice and sweetener if desired. Stir gently and enjoy.

Editor’s tip: For a twist, try lavender syrup or a shot of cold brew.

Matcha Latte

Adapted from To Do Meals
Makes 1 drink

Ingredients

• 1 to 2 tsp. matcha powder, sifted
• 2 Tbsp. hot water (175°F)
• ¾ c. milk of choice
• 1–2 tsp. sweetener (optional)

Directions

Sift matcha powder into a bowl or mug. Whisk with hot water until frothy and smooth. Warm milk of choice and pour into matcha mixture. Froth again and add sweetener if desired. Serve hot or over ice.

Editor’s tip: Frothing your matcha with a bamboo whisk called a chasen, with its many fine flexible tines, creates a smooth micro-foam texture that is hard to replicate with a metal whisk. It’s quieter too.

Lavender Earl Grey Tea Latte (“London Fog”)

Adapted from Sift & Simmer
Makes 1 drink

Ingredients

• 2 Earl Grey tea bags
• ¼ c. boiling water
• ½ c. whole milk
• ¼ tsp. vanilla extract
• 1–2 Tbsp. lavender syrup, to taste

Directions

Add Earl Grey tea bags to a heat-safe mug. Pour in ¼ cup of hot water and let it steep for 3–5 minutes. Let the tea cool or chill in the fridge. Pour the chilled tea into a tall glass and add in lavender syrup (to taste), vanilla extract, ice cubes, and top off with milk.

Mango Hojicha Latte

Adapted from Sift & Simmer
Makes 1 drink

Ingredients

• ½ c. fresh mango, finely diced into small pieces
• 1–2 Tbsp. granulated sugar, or to taste
• ½ c. milk of choice
• ¼ c. hot water (175°F)
• 1–2 tsp. hojicha powder, sifted
• Ice
   

Directions

Add diced mango to a serving glass. Sprinkle sugar (if using) over the mango, stir and let it sit for five minutes. Add ice to the glass and pour the milk over the ice. In a small bowl, add the hojicha powder and pour in the hot water. Use a whisk or electric frother until the hojicha is incorporated and becomes frothy. Carefully pour the hojicha over top of the milk. Stir and enjoy immediately.

Steeped in Serenity

Unlike green, black, oolong, white, and matcha, which are considered “true teas” since they all come from the Camellia Sinensis plant, herbal teas are derived from various other plants, many of which are said to aid with things like relaxation, digestion, and even heart health. Herbal teas are also caffeine free for those who prefer to cozy up without amping up.

By steeping botanicals like lemon verbena or chamomile at gentle temperatures, you unlock essential oils and ancient medicinal benefits. Herbal teas aren’t just a caffeine-free alternative; they are a deliberate pause, your daily moment of calm.

Hibiscus Tea

Adapted from frreshdrinks.com
Makes 3 servings

Ingredients

• 2 Tbsp. dried hibiscus flowers
• 4 c. water
• 2–3 tsp. honey or sweetener (optional)
• Lemon slices, for garnish
• Fresh mint leaves, for garnish (optional)

Directions

Bring four cups of water to a boil. Remove from heat and add dried hibiscus flowers. Cover and steep for 5–10 minutes. Strain the flowers and pour the tea into a pitcher. Add honey or sweetener if desired. Serve hot or chilled over ice. Garnish with lemon slices and mint leaves.

Editor’s tip: Steep tea longer for stronger flavor or shorter for milder taste.

Read this article as it appears in the magazine.