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Develop a matcha hibiscus latte with measured floral concentrate, milk-stability checks and a repeatable layering method for café service.

Trial a matcha plum latte with cooked fruit, controlled acidity and smooth milk texture, then set a consistent seasonal café recipe.

Develop a matcha date latte with balanced sweetness and pulp texture, then standardize hot and iced preparation for consistent café service.

Standardize matcha cucumber lemonade with cucumber extraction, acidity and straining tests, then write a reliable chilled batch recipe for cafés.

Build matcha furikake with even sesame and seaweed distribution, reliable sprinkle flow and a dry-pack trial that protects the tea flavor.

Trial matcha focaccia for cafés with a measured tea dose, oil-rich dough handling, savory topping balance and day-two texture checks.

Develop matcha galette des rois with balanced almond filling, sealed puff pastry and repeatable bakery portions for a seasonal January run.

Make matcha deviled eggs for catering with a repeatable yolk filling, clean piping, portion control and chilled handoff checks for event service.

Test matcha quiche as a savory café item with measured tea dose, a set custard, sound crust handling and dependable wedge yield through service.