In fact, the idea of grinding tea and making a drink from it in a coffee way lies on the surface and, for sure, was repeatedly tested in practice by various curious tea connoisseurs. But, apparently, the preparation of tea by traditional coffee methods has not gone beyond unsystematic experiments. Various specific coffee pieces — siphons, purovers and other cold drippers — tea people are borrowing willingly. Style of preparation too — it is enough to recall coffee-type drinks from matches (matchachino, yeah).
Another series of experiments in the direction of style was put by our English colleagues from Postcard Teas. They have created three variants of tea, powdered by means of slow stone millstones — green, black and oolong. Very slow (33 revolutions per minute — they can obviously listen to old vinyl records on the same millstones) to prevent the tea from heating up during grinding and to secure very fine grind. All three teas are blends. It took Postcard Teas specialists two years to implement this project. And given the performance of the millstones, there is nothing surprising.
The powdered tea leaves are used to prepare a beverage reminiscent of espresso in consistency. And then on its basis — several drinks, differing from each other by the ratio of tea and milk and mirroring the following coffee range: cortado, flat white, latte. Drinks made on the basis of the black tea blend taste like normal coffee cappuccino and can stand up to any amount of milk. Green ones are similar to matchachino. And Oolong ones are described by the authors as “the maltiest balance of tea and milk”. The whole line of powdered teas is served at London’s Prufrock Coffee cafe.