Hot Orchid Oolong Tea Latte Recipe

Heat water

Bring 8 oz (about 240 ml) of fresh water to a simmer between 185°F–195°F (85°C–90°C). If you don’t have a thermometer, bring to just before boiling then let sit 30 seconds.

Steep tea

Place 2 tsp orchid oolong tea leaves in a teapot or heatproof cup. Pour the 8 oz hot water over the leaves. Cover and steep 3 to 4 minutes for a fragrant, medium-bodied brew. For a brighter cup, steep 2.5–3 minutes; for fuller flavor up to 4 minutes.

Strain

Strain the tea leaves into a heatproof pitcher or measuring cup. You should have about 6–7 oz of brewed tea after absorption; if more was absorbed by leaves, pour out any excess but keep at least 5.5 oz of brewed tea for the latte balance.

Warm milk

Combine 4 oz whole milk and 2 oz half-and-half in a small saucepan. Warm over medium-low heat until steaming (about 140°F–150°F / 60°C–65°C), stirring occasionally. Do not boil.

Add sweetener

Stir in 1 tablespoon vanilla syrup and 1 teaspoon honey (if using) into the warm milk until fully dissolved. Add 1/4 teaspoon vanilla extract and mix.

Froth milk

Use a milk frother, French press, or small whisk to froth the warmed milk mixture until light and velvety with a small amount of microfoam. If using a French press, pump vigorously for 20–30 seconds. Aim for a fine, silky foam rather than large bubbles.

Combine tea and milk

Pour the brewed orchid oolong tea into a 12 oz cup (reserve about 1/2 inch from the top). Slowly pour the warmed, frothed milk into the tea, holding back the foam with a spoon, then spoon the foam on top to fill the cup to 12 oz.

Finish and garnish

Lightly dust the foam with 1/8 teaspoon ground cinnamon if desired. Garnish with an edible orchid petal or a small piece of dried orchid for presentation. Taste and add a touch more honey or vanilla syrup if you prefer it sweeter.

Serve

Serve immediately while hot. Stir before drinking to integrate any foam and sweetener that settled.