Strawberry Matcha Jin Xuan Tea Latte
Strawberry, Jin Xuan milk and matcha, layered in one clear glass
This one takes a strawberry matcha latte and adds a Jin Xuan tea base, served iced and layered so you can see all three colors through the glass. Strawberry jam lines the bottom and streaks the cup with red, bringing the fruit and most of the sweetness; matcha goes on top for a little bitterness that keeps the strawberry from tasting like plain syrup; and in the middle, Milky Mist Jin Xuan and fresh milk add a soft, milky oolong note that links the fruit to the matcha. Give it a stir and you get strawberry, tea and matcha in one sip, instead of just jam or just matcha.
For a shop, it connects three parts of the menu at once — fruit drinks, matcha and Jin Xuan milk tea. Fix the scoop weight, the ice level and the pour order and it's easy to repeat, and the same three-layer build is a good starting point for other fruit-and-matcha drinks. It's an easy fit for new-product photos, counter display and a spring or summer menu.
Ingredients
Beverage Base（makes 500 ml / 16 oz）
Strawberry Flavor Jam | 2.5 scoops
Cane Sugar Syrup | 10 ml
Milky Mist Jin Xuan Tea Base | 150 ml
Fresh Milk | 80 ml
Matcha Base | 50 ml
Ice Cubes | fill to approx. 80%
Matcha Base（sub-recipe）
Matcha Powder | 25 g
Warm Water | 250 ml
Storage: keep refrigerated at 0–4°C and use within 8 hours; scale proportionally as needed.
🍹Directions
Blend the Jin Xuan Tea Base
In a shaker, combine 150 ml Milky Mist Jin Xuan Tea Base and 10 ml Cane Sugar Syrup. Stir thoroughly until the sweetness is evenly dissolved into the tea.Line the Cup with Strawberry Jam
Spread 2.5 scoops of Strawberry Flavor Jam along the inside wall of the serving cup, leaving some at the base. Rotate the cup so the jam forms clear red streaks down the sides.Add Ice
Fill the serving cup with ice until approximately 80% full, leaving room for the fresh milk, Jin Xuan tea and matcha.Layer the Fresh Milk and Jin Xuan Tea
Slowly pour in 80 ml Fresh Milk, then the prepared Jin Xuan tea base, pouring in sequence so the layers stay distinct.Top with Matcha and Serve
Slowly pour 50 ml Matcha Base down the inside wall so it sits on top, finishing the red-white-green layers. Serve immediately; customers may stir before drinking to blend the three layers.
🏷 Tips
Extend the fruit-and-matcha line. Keep the three-layer build and swap strawberry jam for mango, white peach or raspberry. Each fruit sits differently, so recheck the jam, cane sugar syrup and matcha strength after swapping, so the fruit doesn't bury the matcha or push the sweetness too high.
Change the texture topping. Add agar boba, tea jelly, brown-sugar QQ jelly or strawberry coconut jelly at the base. After a swap, retest sweetness, ice level and finished volume, and keep a separate spec for each version.
Plan different matcha strengths. Test a standard and a stronger-matcha version; when you adjust the matcha, adjust the cane sugar syrup and strawberry jam together so it doesn't tip bitter or over-sweet.
Build a hot or different-tea-base version. For fall and winter, swap Jin Xuan for roasted oolong or Assam and serve it hot; recheck the matcha, milk and syrup ratios after changing the base.
Internal Linking
To compare another take, see Hojalicious’s Strawberry Matcha Latte (made with a 3-in-1 milk tea powder); for more commercial milk tea builds, browse the Milk Tea Recipes collection.
