Name: Legendary Spices Roasted Mountain Oolong Milk Tea Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 800 ml water; 10 g roasted mountain oolong tea leaves (loose); 300 ml whole milk; 50 ml half-and-half or light cream (optional for richer mouthfeel); 35 ml simple syrup (1:1 sugar to water) or honey; 10 g brown sugar (optional, for deeper caramel notes); 1 pinch salt; 80 g tapioca pearls (boba), cooked; 200 g ice cubes; 1 tsp toasted barley or roasted rice (genmaicha) pinch, crushed (for extra roast aroma)

Pour 800 ml of fresh cold water into a kettle and heat to 95°C (just below boiling). If you don't have a thermometer, bring to a full boil and let sit 30–45 seconds.

Heat water

Place 10 g roasted mountain oolong leaves in a teapot or heatproof vessel. Pour about 50 ml of the hot water over the leaves, swirl for 5–8 seconds, then discard this rinse water. This wakes the leaves and reduces dust/bitterness.

Rinse leaves (optional)

Pour the remaining ~750 ml of 95°C water over the rinsed leaves. Steep for 3.5 to 4.5 minutes for a strong, roast-forward infusion. For a lighter cup, steep 3 minutes. For more robust flavor, push to 4.5 minutes but avoid over-extraction which can taste bitter.

Brew

Strain the tea into a heatproof container. Allow the brewed tea to cool at room temperature for 10–15 minutes, then place in the refrigerator or an ice bath until chilled (~15–20 minutes). You want the tea cool before adding milk to preserve clarity and prevent separation.

Strain and cool

If using simple syrup, measure 35 ml. If using honey, warm slightly so it mixes easily. If using the optional brown sugar for depth, dissolve the 10 g brown sugar into the simple syrup or a tablespoon of the hot brewed tea to ensure it fully dissolves.

Prepare sweetener

In a measuring jug, combine 300 ml whole milk and 50 ml half-and-half (if using). Add a pinch of salt to lift flavors. Stir in 35 ml sweetener mixture until fully incorporated. Taste and adjust sweetness; the milk tea should be pleasantly sweet but not cloying.

Combine milk components

If your brewed tea is chilled, pour about 100 ml of the cold tea into the milk mixture to temper and blend flavors, then pour the milk mixture back into the main batch of chilled tea. This helps integrate the milk without shocking temperatures.

Temper and combine

If serving with tapioca pearls, have 80 g cooked and sweetened pearls ready. Cook pearls according to package instructions, then toss with a small amount of simple syrup or honey to prevent sticking and add sweetness.

Optional: Prepare boba

Fill serving glasses with ice cubes (about 100 g ice per glass for 2 servings). If using boba, divide pearls between glasses. Pour the chilled roasted mountain oolong tea (mixed with milk and sweetener) over the ice and pearls, leaving a small gap at the top for gentle stirring.

Assemble cold milk tea

Optionally sprinkle a pinch (1 tsp total divided) of crushed toasted barley or roasted rice on top for an extra roasted aroma. Serve with a wide straw if using boba.

Garnish and aroma lift

Serve immediately while cold. If you prefer a hot version: warm the milk mixture gently (do not boil), stir into freshly brewed hot tea, and serve without ice.

Serve

water

roasted mountain oolong tea leaves (loose)

whole milk

half-and-half or light cream (optional for richer mouthfeel)

simple syrup (1:1 sugar to water) or honey

brown sugar (optional, for deeper caramel notes)

salt

tapioca pearls (boba), cooked

ice cubes

toasted barley or roasted rice (genmaicha) pinch, crushed (for extra roast aroma)

Roasted Mountain Oolong Milk Tea

Make Roasted Mountain Oolong Milk Tea Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Roasted Mountain Oolong Milk Tea Recipe

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