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Ingredients
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Tea Base
Milk & Sweetener
Aromatics & Garnish
Method
Brew the Tea
Heat water
Bring 10 oz (approximately 300 ml) of fresh water to a temperature of about 185°F (85°C). If you don't have a thermometer, bring water to a simmer but not a rolling boil.
Steep tea
Place 2 tsp orchid oolong tea leaves in a teapot or infuser. Pour the 185°F water over the leaves and steep for 3 to 4 minutes for a fragrant, medium-bodied brew. Adjust steep time toward 3 minutes for a lighter cup or up to 4 minutes if you prefer more body. Do not oversteep to avoid bitterness.
Strain
Strain the tea leaves and transfer the brewed tea to a heatproof container. Reserve about 8 oz of brewed tea (some volume will be replaced by milk).
Prepare Milk & Sweetener
Combine milk and sweetener
Measure 6 oz whole milk. In a small saucepan over medium-low heat, warm the milk until it reaches 150–155°F (65–68°C) — steaming and small bubbles at the edge but not boiling. Stir in 1 tbsp honey or simple syrup and 1 tsp vanilla extract (if using) until dissolved. If you prefer a lower-fat option, substitute with 2% or an unsweetened plant milk; note texture and foam will differ.
Froth milk (optional)
Froth or steam the milk using a milk frother, steam wand, or handheld immersion frother until you have a velvety microfoam. For a latte texture, create a small layer (about 1 oz) of fine foam to float on top. If using a French press, pump vigorously to aerate the warmed milk and create foam.
Assemble the Latte
Optional garnish: sprinkle a pinch of ground cinnamon or grated nutmeg over the foam and top with a single dried orchid petal or edible flower for presentation.
Serve immediately. Stir gently if you prefer a fully integrated latte before drinking.