Iced Orchid Oolong Tea Latte Recipe

Heat water and steep

Bring 8 oz (about 237 ml) of water to 190–200°F (just below boiling). Place 2 tsp orchid oolong tea leaves into a small teapot or heatproof container. Pour the hot water over the leaves and steep for 3–4 minutes for a fragrant, floral infusion. Do not over-steep to avoid bitterness.

Strain and chill

After steeping, strain the tea through a fine mesh strainer into a bowl or measuring cup. Allow the tea to cool at room temperature for 5–7 minutes, then place in the refrigerator or an ice bath to chill quickly until cold (about 10 minutes). If you prefer, you can make the tea ahead and chill fully for clearer, less diluted flavor.

Prepare milk mixture

In a separate small pitcher combine 6 oz whole milk and 2 oz half-and-half (or substitute oat milk if dairy-free). Add 1.5 tablespoons vanilla syrup and, if you want a touch more sweetness, 1 teaspoon simple syrup. Stir or gently swirl until combined. Taste and adjust sweetness to preference.

Optional froth

If you prefer a creamier mouthfeel, froth the milk mixture briefly with a handheld frother for 5–10 seconds until slightly aerated (not heavy foam). This step is optional but gives a latte-like texture.

Fill a 16-oz serving glass with 1 cup of ice. Pour the chilled orchid oolong tea over the ice, leaving room for the milk layer (pour about 6–7 oz of the tea).

Slowly pour the milk and syrup mixture over the back of a spoon or down the side of the glass to create a layered look, filling to the 16-oz mark. Stir gently if you prefer a fully mixed drink.

Taste and adjust sweetness by stirring in the optional 1 tsp simple syrup if needed.

Garnish with a pinch (about 1 tsp) of edible orchid petals or dried osmanthus and a light dusting (about 1/4 tsp) of ground cinnamon or nutmeg if desired.

Serve immediately with a straw. Enjoy chilled.