Iced Orchid Oolong Tea Latte Recipe

Heat water & steep

Bring 240 ml water to 85–90°C (not boiling). Place 2 tablespoons orchid oolong tea leaves in a teapot or heatproof vessel and pour the hot water over the leaves. Steep for 3–4 minutes for a bright, aromatic brew; steep up to 5 minutes for a stronger flavor. Avoid oversteeping to prevent bitterness.

Strain & cool

Strain the steeped tea into a measuring cup. Allow the tea to cool at room temperature for 5–10 minutes, then refrigerate or add a few ice cubes to bring it down to cold (about 5–10 minutes more). You should end up with ~200 ml cooled tea concentrate.

If using homemade simple syrup, measure 30 ml. If using honey, warm it slightly and thin with a teaspoon of hot water so it mixes easily. Stir in 1 tsp vanilla extract if desired. Taste the cooled tea and adjust sweetness — 30 ml is a guideline for a medium-sweet 16 oz latte; increase by 10–15 ml if you prefer sweeter.

Combine 240 ml cold whole milk and 30 ml half-and-half in a chilled milk pitcher or jar. For a frothier top, froth 60–80 ml of the milk mixture using a milk frother or French press (pump vigorously) and reserve as topping. Keep the rest of the milk cold.

Fill a 16 oz (about 480 ml) serving glass with 1 cup (approx. 240 ml) of ice cubes.

Pour the cooled orchid oolong tea concentrate (about 200 ml) over the ice.

Add the 30 ml simple syrup (and vanilla, if used) to the tea and stir briefly to combine.

Slowly pour the chilled milk mixture (about 240 ml) over the back of a spoon onto the tea to create a layered look. If you frothed some milk, spoon the foam on top for a creamy cap.

Garnish with an edible orchid petal or a small dried orchid flourish if available. Serve with a tall straw and brief stir before drinking.