Beat the Heat

When the temperature climbs, your cup should cool you down — without sugar, without shortcuts, without losing flavour to ice. This collection brings together six TeaFit beverages built to be served cold, each rooted in real ingredients and the kind of craft that holds up over ice.

Three are blender-ready. Just add the sachet, water, and ice — pulse, pour, drink.

  1. Thandai — Centuries-old summer ritual, made the way it was always meant to be: 80% nuts and seeds (almonds, pistachios, cashews, melon, poppy) slow-ground with saffron, fennel, rose, and black pepper. Sixteen ingredients in a single sachet. Naturally high in protein. Made in small weekly batches so every cup tastes fresh. No sugar — sweeten it your way, or skip it entirely.
  2. Matcha Latte — Ceremonial-grade Uji Matcha from Japan, blended with unsweetened milk powder. Vibrant green, velvety smooth, naturally umami with notes of almond and sweet fruit. Sustained energy, no crash. No sugar.
  3. Turmeric Latte — Lakadong turmeric from the hills of Meghalaya, the most curcumin-rich variety in the world, blended with black pepper, saffron, ginger, cinnamon, nutmeg, and six other spices. Real milk powder. Caffeine-free. Anti-inflammatory by formulation, not by claim. Genuinely refreshing over ice.

Three are whisk-and-blend. Whisk in a small amount of hot water first to bloom the leaf, then pour over ice-cold milk with cubes — the proper way to make a summer cooler from real Japanese tea.

  1. Ceremonial Matcha — The highest grade, from Uji, Japan. JAS organic certified. First-harvest leaves, ground through our MicroMill™ process to dissolve without a whisk. Pre-portioned sachets, freshness sealed against light. Smooth, umami-rich, naturally sweet finish.
  2. Hojicha - Japanese green tea, roasted over heat. Toasted grain, light caramel, no grassiness, no bitterness. Naturally low in caffeine and  perfect over ice on a warm afternoon when you don't want a buzz.
  3. Culinary Matcha  - Same Uji farm as our Ceremonial grade. JAS organic certified. Built bolder so it holds its character against milk, ice, and sweeteners. The matcha that doesn't disappear into your iced latte.

How to make

For Thandai, Matcha Latte, Turmeric Latte: Empty one sachet into a blender with 200 ml chilled water and a handful of ice. Blend for 15–20 seconds. Pour and serve.

For Ceremonial Matcha, Culinary Matcha, Hojicha: Whisk one sachet into 60 ml hot water (around 80°C) until smooth. Pour over a tall glass of ice-cold milk with cubes. Stir once and drink.

Six ways to beat the heat. Zero sugar. Zero shortcuts. Just real ingredients, served cold.