Kei Coffee House, a contemporary café concept by Kei Concepts, has launched a new summer menu with a spotlight on milk tea craftsmanship.
Known for blending traditional Eastern tea bases with modern, dessert-inspired twists, the brand’s newest offerings bring an innovative spin on hojicha and matcha lattes.
The seasonal menu is led by the Hojicha Series, which highlights the roasted depth of Japanese hojicha tea in three iced milk tea creations:
Banana Hojicha Latte: A nostalgic mix of banana toffee sauce, oat milk, salted cream, and crunchy toffee bits.
Cookies and Cream Hojicha Latte: A creamy delight with quattro milk, cookies and cream foam, and cookie crumbles.
Hojicha Quattro Latte: A rich, dairy-forward fusion with whole, oat, macadamia, and condensed milk.
Milk tea lovers can also explore the café’s Pistachio Series, featuring nutty, indulgent blends paired with vibrant matcha or creamy milk:
Pistachio Quattro Latte: Quattro milk topped with pistachio foam and crushed pistachios.
Pistachio Matcha Latte: Whole milk and condensed milk swirled with bright matcha, crowned by a layer of pistachio foam.
New milk tea flavors join Kei’s permanent menu of Japanese-style egg sandwiches, pasta plates like Sweet Bolognese and Chicken Alfredo, and beloved matcha staples.
This latest launch reinforces Kei’s mission to bring together East and West through the language of flavor, making it a standout destination for modern tea culture in Orange County.
As Kei Coffee House continues to evolve, its parent brand Kei Concepts is expanding across Southern California, with new restaurant concepts and locations on the horizon.
Related topics:
