Iced Orchid Oolong Tea Latte Recipe

Heat water

Bring 250 ml of water to 90–95°C (just below boiling). If you don't have a thermometer, let boiling water rest 1–2 minutes.

Steep

Place 2 tablespoons of orchid oolong tea leaves into a teapot or heatproof pitcher. Pour the 250 ml hot water over the leaves. Steep for 3–4 minutes for a clear, fragrant brew (avoid oversteeping to prevent bitterness).

Strain and cool

Strain the tea leaves through a fine mesh strainer into a heatproof container. Immediately add 120 ml cold water and stir to bring the temperature down. Allow to cool to room temperature (about 5 minutes) or place in the refrigerator for 5–10 minutes to chill faster.

Sweeten milk

In a measuring cup or small pitcher, combine 240 ml whole milk with 30 ml vanilla syrup and 10 ml orchid syrup (if using). Stir until the syrup is fully incorporated.

Optional texture

If you prefer a frothier latte, use a milk frother or shake the milk vigorously in a sealed jar for 10–15 seconds to create a light foam. For a creamier mouthfeel, use 20% cream in place of part of the milk (not included in ingredient amounts).

Fill a 16-oz glass with 1 cup of ice (about enough to reach three-quarters full).

Pour the cooled orchid oolong tea into the glass, filling roughly half to two-thirds of the glass (adjust to taste). Leave room for milk and ice so the cup totals about 16 oz.

Slowly pour the sweetened milk over the back of a spoon or directly into the glass to create a layered effect. Stir gently with a long spoon to combine the tea and milk evenly if desired.

Taste and adjust sweetness: add up to 10 ml more vanilla syrup if you prefer sweeter.

Optionally garnish with an edible orchid petal or a pinch (0.25 tsp) of ground white pepper or nutmeg on top to accentuate floral notes. Serve immediately with a straw.