Five oolong milk tea recipes spanning from a simple milk oolong cup to elaborate boba blends, matcha frappuccinos, lavender cream lattes, and spiced chai variations. Each method showcases different steeping temperatures and milk techniques to create distinct flavor profiles.
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--- Basic Oolong Milk Tea ---
Bring water to 195°F (90°C).
Add the loose tea leaves to a tea infuser and set in your teacup. Pour the hot water on top and steep for 1 to 3 minutes. The longer the steeping time, the stronger the flavor.
Remove the tea leaves, add a splash of almond milk, and enjoy.
--- Raspberry Oolong Bubble Tea ---
Bring water to 190°F (88°C) in a tea kettle.
Add the tea leaves and steep for 3 minutes.
In a separate pan, combine 2 cups of water and tapioca pearls. Cook on high heat until the tapioca pearls begin to float.
Add the raspberries to a tall glass and gently crush them with a wooden spoon. Add the tapioca pearls and ice, then pour the tea concentrate on top.
Finish by adding the milk and stir well.
--- Formosa Oolong & Matcha Green Tea Frappuccino ---
Bring water to 195°F (90°C) and add the Fujian Rain tea leaves to an infuser. Steep until the water cools to room temperature.
Put ice, matcha powder, and condensed milk in a blender.
When the tea concentrate has cooled, pour it into the blender and blend until smooth. Enjoy.
--- Lavender Earl Grey & Jade Oolong Cream Tea Latte ---
Bring water and brown sugar to 195°F (90°C) in a pot on the stove.
Add the tea leaves to a tea infuser and steep for 3 to 5 minutes. Remove the tea leaves and pour the tea into a cup.
In a small saucepan, bring water to a boil. Using a milk frother or whisk, whip the milk into a thick foam.
Add the thick foam on top of the tea concentrate and enjoy.
--- Oolong Milk Chai Iced Tea ---
Mix the condensed milk and evaporated milk in a large glass pitcher and set it in the freezer for 20 minutes.
In the meantime, bring water to a simmering boil in a large pan.
Place the tea leaves in the hot water using a fine mesh tea strainer.
Remove from heat and let the mixture cool to room temperature. Remove and discard the tea leaves.
Remove the condensed and evaporated milk from the freezer and use a milk frother to whip them into a thick foam — the milk should about double in size.
Pour the tea concentrate on top of the milk and stir well. Enjoy.
Refrigerate brewed tea for up to 2 days. Milk components (foam, evaporated milk blend) are best used fresh; frappuccinos should be consumed immediately after blending.
Tea infuser or fine mesh strainer · Blender (for Matcha Frappuccino) · Milk frother or whisk · Tall glasses for bubble tea
Most recipes call for 190–195°F (88–90°C). Boiling water can make oolong bitter; use slightly cooled water for the best balance of flavor.
Yes, substitute loose leaf with standard tea bags (1 bag per tablespoon of loose tea), though loose leaf typically offers better flavor and steeping control.
Refrigerate for up to 2 days in an airtight container. The milk may separate; stir well before serving or re-blend frappuccino-style drinks.
Creamy, smooth varieties like Jade Oolong, Jin Xuan (Milk Oolong), or Iron Goddess of Mercy pair best with milk. Avoid heavily roasted oolongs, which can overpower the creaminess.
Yes. Brew the tea concentrate, let it cool completely, and refrigerate for up to 2 days. Reheat gently or use chilled for iced versions.
