Peach Oolong Tea With Cheese Foam Recipe

Prepare the peach syrup

Combine the peeled and sliced peaches (reserve 2 thin slices for garnish) with 45 g granulated sugar and 30 ml hot brewed oolong (from the 800 ml) in a small saucepan. Mash the peaches lightly with a spoon or potato masher to release juices. Bring to a gentle simmer over medium heat and cook 6–8 minutes until peaches are very soft and sugar is dissolved. Remove from heat and stir in 15 ml fresh lemon juice. Let cool slightly, then strain through a fine mesh sieve into a bowl, pressing solids to extract liquid. Reserve the strained peach syrup and discard or reserve the pulp for another use.

Brew the oolong

Bring the remaining water to 90°C (just under boiling). Steep the 8 g oolong tea leaves (or tea bags) in 770 ml hot water for 3–4 minutes for a clear but flavorful brew. Taste and adjust steep time to preference (longer for stronger tea). Strain leaves and let the tea cool to room temperature, then chill in the refrigerator until cold (about 20–30 minutes) or cool quickly with ice.

Sweeten and combine

Once tea is chilled, stir the reserved peach syrup into the brewed oolong. Taste and add more sugar if you prefer sweeter tea. Fill 2 serving glasses with ice (about 1.5 cups ice per glass). Pour the peach oolong tea into the glasses, leaving about 2–3 cm headspace for the cheese foam (approximately 320–350 ml tea per glass).

Soften and blend cream cheese

Ensure the cream cheese is fully softened to room temperature. In a medium bowl, beat 60 g softened cream cheese with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes).

Whip cream and combine

In a separate chilled bowl, combine 80 ml heavy cream and 1 tsp cream of tartar (optional). Whip the cream to soft peaks using an electric mixer (do not overwhip). Gradually add 30 ml whole milk and 15 g powdered sugar to the softened cream cheese and beat until combined and slightly loose. Fold the whipped cream gently into the cream cheese mixture until mousse-like and smooth. Add a pinch of fine sea salt and briefly taste — the foam should be slightly salty-sweet and tangy.

Adjust texture

If the foam is too thick to pour, loosen with an extra tablespoon (15 ml) of milk at a time until it reaches a velvety, pourable consistency that will float on top of the chilled tea (it should hold some shape but still slowly flow). Chill the cheese foam in the fridge for 5–10 minutes if it becomes too soft.

Top the tea

Spoon or gently pour about 40–60 ml of cheese foam onto each glass of chilled peach oolong tea, filling the headspace. The foam should sit on top in a distinct layer. If desired, use the back of a spoon to smooth the surface.

Garnish each glass with a thin peach slice balanced on the rim or floated gently on the foam, and optionally sprinkle a tiny pinch of dried oolong leaves or place a mint sprig for aroma. Serve immediately with a straw and small spoon so the drinker can sip the tea through the foam or scoop the foam separately.

Storage: The peach oolong tea is best consumed within 24 hours. Store tea and cheese foam separately in the refrigerator for up to 24 hours; re-whip the foam briefly if it loses volume before serving.