We recently caught up with Rocky Xu of Rocky’s Matcha at LA-based superette and coffee-slash-tea bar, Suá, for our latest installment of Family Dinner with LANG. While he whipped up a refreshing cup of Strawberry Matcha Latte (an original recipe of Suá’s), we chatted with him about community, cultivars and coffee converts.
As a “traveling tea house,” Rocky’s Matcha has hosted pop-ups across Los Angeles, Miami, Tokyo, Paris and beyond, bringing people together with a great cup of matcha. Although tea is at the heart of Rocky’s Matcha, the concept is so much more than that – it’s about meeting old and new friends alike, celebrating a communal passion for art, fashion, design and sport.
Read on to find out how you can craft your very own cup of Strawberry Matcha Latte at home and read our full interview with Rocky here.
Ingredients
- 3 oz fresh strawberry puree
- 3 oz Táche pistachio milk
- 2 oz water + 3 grams of matcha
METHOD
Matcha Preparation:
- Boil water at 194°F.
- Gather 2 scoops (3g) of matcha.
- Sift matcha into a tea bowl. Add water to bowl after sifting.
- Whisk matcha in a "W" formation.
- Matcha is ready after bubbles appear on surface.
Start with ice in a cup or glass, then pour the strawberry puree, followed by the pistachio milk, and topped off with the matcha.
Creative Credits
Photography: Rodrigo Ramirez / @rigoshotme
Special Thanks: Suá / @sua_superette