Hot Orchid Oolong Tea Latte Recipe

Time10m

Serves1

12 oz

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Ingredients

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1
Heat water
Bring 8 oz (approx. 237 ml) of fresh filtered water to 190–200°F (just below rolling). If you don't have a thermometer, heat until small bubbles form and steam rises but the water isn't at a full boil.
2
Steep the oolong
Place 1.5 tsp orchid oolong tea leaves in a teapot or infuser. Pour the 8 oz hot water over the leaves. Steep for 3–4 minutes for a balanced flavor (3 minutes for lighter floral notes, 4 minutes for more body). Do not over-steep to avoid a bitter or astringent cup.
3
Strain
Strain the tea leaves into a heatproof measuring cup or small pitcher. You should have about 6–7 oz of brewed tea after absorption; keep it hot.

4
Combine milks and flavor
In a small saucepan, combine 4 oz whole milk and 0.5 oz half-and-half. Add 1/4 tsp vanilla extract. Warm over medium-low heat, whisking gently, until the mixture reaches about 150–160°F (steaming but not boiling). Remove from heat to avoid scalding.
5
Froth the milk
Froth the warmed milk mixture until smooth and velvety using one of the following methods: a handheld frother (20–30 seconds), a milk steamer wand (create microfoam with short bursts), or vigorous whisking (1–2 minutes). Aim for small, creamy bubbles — not stiff foam. Reserve a thin layer of foam for topping.

6
Sweeten the tea
Stir 1 tablespoon liquid sweetener (simple syrup, honey, or maple syrup) into the hot, strained oolong tea until dissolved. Taste and adjust sweetness to preference (start with 1 tbs and add up to 1.5 tbs if desired).
7
Assemble the latte
Pour the sweetened hot oolong tea into a 12 oz cup, filling roughly two-thirds (about 6–7 oz). Slowly add the warmed frothed milk mixture, holding back foam with a spoon. Finish by spooning the reserved microfoam on top to create a velvety crown.
8
Garnish (optional)
Lightly dust the foam with 1/4 tsp powdered sugar or a pinch of ground orchid-petal powder if available for a delicate aroma. Serve immediately while hot.