Preparation Pour the matcha latte into a shaker. Add the milk and sugar, then the crushed ice. Shake vigorously for about 2 seconds. This will create a rich froth for your latte. Enjoy!

Preparation Pour a heaping teaspoon of matcha latte into a large mug. Add the milk, hot or cold depending on your preference. Use an electric matcha whisk to froth your latte, moving the whisk up and down.

Preparation1. For the tea Steep 13 g of Juicy Sunrise in 4 mL of water at 94°C (2°F) for 1 minutes. Let the infusion cool for about 15 minutes. 2.For the mocktail (makes one drink) Put the basil leaves into a shaker, squeeze the juice of the lime over them, then add the elderflower syrup, the apple juice, and finally 1 mL of steeped Juicy Sunrise . Shake the ingredients gently together and serve in a large wine glass

A comforting blend inspired by traditional Tibetan Po Cha (“butter tea”).

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L filtered water for half an hour in the refrigerator 2. Mix the cocktail Squeeze the juice from half a lime into a glass and add 18 mL of apricot juice Pour in 1 mL Orgeat syrup and 1 mL of the steeped Summer Fizz Fill the glass with crushed ice and top off with ginger ale

Preparation1.For the tea Steep 32 g of Juicy Sunrise in 5 mL sparkling water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) Coupez les framboises en deux. Fill a shaker with crushed ice, then add 1 mL of Juicy Sunrise -infused sparkling water and the apple juice. Add the tablespoon of honey Finish with the lime juice, then shake vigorously for about

Preparation Place the milk, cream, sugar, vanilla sugar and tea in a saucepan and heat. As soon as the mixture starts to bubble, remove from the heat and leave to infuse for 4 minutes. Remove the tea. In a separate saucepan, melt the chocolate over a low heat, then whisk vigorously into the milk mixture. Serve hot in a large mug.

Preparation1.For the tea Steep 16 g of Juicy Sunrise in 5 mL filtered water (or low-mineral water, if you prefer bottled) for 1.5 hours in the refrigerator 2.For the cocktail (makes one pitcher or two Mason jars) Cut the raspberries in half Add the raspberries and the lemon round to the steeped Juicy Sunrise Add a few mint leaves for flavour and refrigerate for at least 3 minutes before serving

Preparation Add 2g English Garden to the lemonade and leave to infuse in the fridge for 3 to 4 hours. Remove the infused leaves. Decorate with mint leaves before serving. Serve.

Preparation In a large pitcher, steep 16 g of Spicy Passion in 1 liter of fizzy lemonade for 5 hours in the refrigerator. Cover with plastic wrap to preserve the carbonation. Add the lemon juice. Serve very cold in a glass garnished with a lime wedge.

Preparation Add the Hanging Garden to the 1 cup of filtered water and the 1 cup of milk. Leave to infuse in the fridge for 3 hours. Remove the infused leaves. Add the 3g (1oz) of tapioca pearls to 1 ½ cup of boiling water. Reduce the heat and leave to simmer for 7 minutes. Rinse the pearls and leave to cool in a bowl. Add the 5g (1.7oz) of sugar cane syrup to Hanging Garden infusion. Place the 3g (1oz) of tapioca pearls in each glass, then pour the infusion over the top. Serve.

Preparation Place the water, milk, sugar and tea in a saucepan. Bring to the boil and leave to simmer for 3 to 4 minutes. Serve.

Preparation Infuse the tea for 4 minutes in water heated to 9°C. Add the honey and leave to cool in the fridge. Once chilled, add the lime concentrate.

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L tonic for one hour in the refrigerator 2. Mix the cocktail Pour 5 mL of cranberry juice into a shaker Add 15 mL raspberry coulis and 15 mL mango passionfruit coulis Top off with 6 mL of the Summer Fizz tonic concoction. Shake with a few ice cubes

Preparation1.For the tea Steep 8 g of in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.Mix the cocktail (makes one drink) Fill a shaker with crushed ice, then add 12 mL of -infused tonic water and the juices Shake vigorously for about 15 seconds, then pour into a lowball glass such as a whiskey glass Finish with a splash of grenadine

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L tonic for one hour in the refrigerator 2. Mix the cocktail Place several leaves of mint and coriander in a shaker Pour in the pineapple, grapefruit, and lemon juice and the agave syrup Add ice cubes and shake Pour into a glass filled with ice cubes and top off the cocktail with 6 mL of the Summer Fizz tonic concoction