Most guides to oolong tea drinks send you straight to cocktails — specifically the oolong hai, a Japanese highball built around shochu or whisky. It’s a specific drink for a specific audience. If you want the same layered, slightly floral depth without any alcohol, there is almost nothing out there.
I started testing oolong tea drinks after trying an oolong hai at a Japanese izakaya pop-up in late winter. I picked up a bag of Jin Xuan at H-Mart that same Saturday and spent two Sunday afternoons building non-alcoholic versions from scratch. These eight oolong tea drinks are what came out of that testing — from a direct mocktail hai swap to milk tea, boba, cold brew, and iced variations.
What Makes Oolong Tea Drinks Worth Making at Home?
Oolong is a partially oxidized tea — anywhere from 10% to 85% oxidized depending on the variety. That range produces a flavor spectrum no other tea matches. A lightly oxidized Jin Xuan tastes like warm cream and dried apricot. A heavily oxidized Dong Ding lands closer to toasted caramel and roasted nuts. Tie Guan Yin sits in the middle with clean orchid notes.
That variety is what makes oolong tea drinks work across so many formats. You pick the variety based on what you want the drink to do — Jin Xuan for highballs and cold brew, Tie Guan Yin for sparkling lemon drinks, Dong Ding for milk tea and boba.
One rule applies to all of them: never brew oolong at 100°C. 85°C is the ceiling. My first batch came out astringent and undrinkable because I used boiling water — adding sparkling water on top of that made it worse, not better. Dropping to 85°C and steeping for 3 minutes changed everything. That single adjustment separates a good oolong drink from a bitter one.
1. Non-Alcoholic Oolong Hai (Mocktail Highball)
The oolong hai is a Japanese highball — oolong tea poured over ice with shochu or whisky, served at izakayas. The non-alcoholic version makes one direct swap: replace the spirits with cold sparkling water. Brew 3g of Jin Xuan at 85°C for 3 minutes, then cool the tea to room temperature before assembling.
The cooling step matters. Add sparkling water to warm oolong and you lose all carbonation within 30 seconds. Room temperature brew holds its fizz for several minutes. Fill a highball glass with ice, add 80ml cooled oolong tea, then top with 150ml sparkling water and a thin lemon slice.
That 80:150 ratio is the one that worked after testing. More tea than that and the drink loses its lightness. More sparkling water and the oolong character fades. Jin Xuan’s creamy, low-bitterness profile is why this oolong tea drink needs no sweetener — it works clean.
2. Oolong Milk Tea
Dong Ding works better than Jin Xuan for milk tea. Its toasted, slightly nutty character pairs with dairy without needing extra sweetener. Brew 4g of Dong Ding at 85°C for 4 minutes — slightly stronger than the highball ratio, since milk will dilute it. Add 100ml warm whole milk or oat milk to 120ml of the brew and stir. A half teaspoon of honey is optional.
Serve hot or over ice. The cold version — oolong brew chilled, then poured over ice with cold milk — is closer to the boba shop style, but without sweetened syrup. It tastes less sweet but more like actual tea, which is the point.
3. Sparkling Oolong Lemonade
Tie Guan Yin is the right oolong here. Its floral, orchid-like finish works with lemon without turning sharp. Brew 3g at 85°C for 2.5 minutes and cool completely. Fill a glass with ice, add 70ml cooled tea, 20ml fresh lemon juice, 120ml sparkling water, and a small pour of agave or honey syrup. Stir once.
The color shifts from pale gold to a brighter amber when the lemon mixes in — a useful visual signal that the ratio is right. Garnish with a lemon wheel. This one also works well with yuzu juice if you have access to it at an Asian grocery; yuzu is less sharp than lemon and amplifies the floral notes.
4. Iced Oolong with Honey and Citrus
Simpler than the lemonade. Brew Jin Xuan at 85°C for 3 minutes, then pour directly over a glass packed tightly with ice — the rapid chill locks in the floral notes before they fade. Squeeze in a wedge of orange or half a lime. Add a small drizzle of honey and stir.
No sparkling water in this version. It reads more like a refined iced tea than a cocktail — still, slightly sweet, clean. Orange works better than lemon here; it softens the oolong edge rather than sharpening it. Best on a warm afternoon when you want something calming rather than stimulating.
5. Oolong Boba (Quick Method)
This version skips tapioca from scratch. Use instant boba pearls — they rehydrate in 5 minutes in boiling water and most Asian grocery stores carry them. For the tea base, brew Dong Ding at 85°C for 4 minutes for a stronger concentrate that holds up against the sweet pearls and any added syrup.
Assemble from the bottom: boba pearls, a handful of ice, 150ml strong Dong Ding brew, 50ml milk or oat creamer, and a squeeze of brown sugar syrup. Use a wide boba straw. Oolong adds a depth to boba that straight black tea misses — there is a roasted, slightly nutty layer underneath the sweetness that makes the whole drink less one-dimensional.
6. Oolong Cold Brew
No heat involved. Add 6g of loose leaf oolong to 500ml of cold filtered water, seal the container, and refrigerate for 12-14 hours. The slow extraction pulls sweetness and body without the tannins that heat produces.
Jin Xuan cold brew tastes like a light honey orchid tea — subtle, smooth, nothing like a brewed concentrate. Drink it straight over ice or use it as a base for any of the oolong tea drink recipes above — the sparkling lemonade and iced citrus both work well with cold brew as the starting point. Research on oolong tea polyphenols indicates the antioxidant compounds survive cold extraction, so you are not losing nutritional value by skipping the heat.
7. Hot Ginger Oolong
Slice a 1-inch piece of fresh ginger — do not grate it. Grated ginger releases too much oil too quickly and dominates the tea. Add the slices to the brewing vessel before steeping. Brew Jin Xuan at 85°C for 3 minutes as normal.
The ginger adds warmth without sharpness. It sits behind the oolong rather than competing with it. Serve hot in a small cup, with a thin lemon slice on the rim if you want it. This version is close to a wellness drink in effect — warming, slightly spicy, and grounding in a way that most herbal teas aim for but rarely deliver.
8. Oolong Peach Iced Tea
Brew Jin Xuan at 85°C for 3 minutes and cool completely. Add 2 tablespoons of peach puree or 30ml peach juice and a small squeeze of lemon. Pour over ice.
If fresh peaches are in season, muddle 2-3 slices at the bottom of the glass first. The color turns a warm amber-pink — one of the better-looking drinks in this set. The pairing works because ripe peaches carry the same light floral sweetness as Jin Xuan, so nothing fights. Nectarines work as a substitute in late summer when peaches are past peak.
Picking the Right Oolong Tea for Your Drinks
Three varieties cover every oolong tea drinks recipe in this set. Jin Xuan is the most versatile — creamy, low bitterness, slight natural sweetness. Use it for the highball, cold brew, iced citrus, ginger version, and peach tea. Tie Guan Yin is the floral choice — orchid-like and clean. Use it for sparkling lemonade or any drink where you want delicate floral notes without adding syrup. Dong Ding is the richest — toasted and full-bodied with a caramel edge. Use it for milk tea and boba.
Jin Xuan is the easiest to find. H-Mart carries it in the loose leaf section, typically in 50g or 100g bags at $7-10. Tie Guan Yin is at most Asian grocery stores. Dong Ding is harder to find locally — Seven Cups or a specialty online tea shop is the reliable source. Whatever oolong tea drinks you make next, the variety choice matters more than the brand.
More Tea Recipes You’ll Love
These four recipes round out the tea drink recipes collection on this site — a good next step once you have the oolong tea drinks down.
- Homemade chai tea drink mix — a concentrated mix that works hot or iced, built from scratch
- Cherry blossom iced tea — light, floral, and one of the better spring tea recipes on this site
- Raspberry leaf tea — an herbal option with a clean, slightly tart finish
- Ginger infusion — a stronger ginger base than the hot ginger oolong above, for days when you want the ginger to lead
Frequently Asked Question
What is oolong hai?
Oolong hai is a Japanese highball drink made by mixing brewed oolong tea with shochu (or sometimes whisky) over ice. It is a common izakaya drink in Japan. The name combines “oolong” with “hai,” short for “highball.” A non-alcoholic version swaps the spirits for cold sparkling water.
How do you make oolong tea drinks without alcohol?
Brew oolong tea at 85°C for 3 minutes, then cool it to room temperature. Mix with sparkling water, milk, juice, or honey depending on the recipe. The key rule across all versions: never brew oolong at boiling temperature or it turns bitter and undrinkable.
What does oolong tea taste good with?
Oolong pairs well with sparkling water, milk or oat milk, lemon, orange, honey, peach, and ginger. Lighter varieties like Jin Xuan work with citrus and carbonation. Richer varieties like Dong Ding work better with dairy. Avoid strong mint or berry — they overwhelm oolong’s more subtle flavor.
Is oolong tea sweet or bitter?
Oolong tea is naturally slightly sweet when brewed correctly — particularly lighter, less-oxidized varieties like Jin Xuan. It turns bitter if brewed at too high a temperature (above 85°C) or steeped too long (over 5 minutes). Brewed right, most oolong varieties need no added sweetener.
What is the best oolong tea for cold drinks?
Jin Xuan is the most versatile for cold drinks — creamy, mild, and low in bitterness. Tie Guan Yin works well for sparkling or lemon-based drinks where you want floral notes. Cold brew oolong using Jin Xuan or a light Dong Ding is particularly smooth since cold extraction produces less bitterness than hot brewing.
Can you drink oolong tea with sparkling water?
Yes. Brew 3g of Jin Xuan at 85°C for 3 minutes, cool to room temperature, then mix with sparkling water in an 80:150 ratio. Do not add sparkling water to hot or warm tea — the heat kills the carbonation immediately. Cooled brew holds its fizz for several minutes.
What is the difference between oolong hai and regular oolong tea?
Regular oolong tea is the brewed tea served hot or iced on its own. Oolong hai (oolong highball) mixes brewed oolong tea with spirits — traditionally shochu — over ice. The tea is diluted and chilled, creating a lighter, sparkling drink. A non-alcoholic oolong hai replaces the spirits with cold sparkling water.
What temperature should I brew oolong tea for drinks?
85°C (185°F) is the correct temperature for all oolong varieties used in drinks. Brewing above 90°C — especially at a full boil of 100°C — extracts tannins that make the tea astringent and bitter. Use a temperature-controlled kettle or let boiling water rest for 5-6 minutes before pouring.
Can you cold brew oolong tea?
Yes. Add 6g of loose leaf oolong to 500ml of cold filtered water, seal the container, and refrigerate for 12-14 hours. Cold brew oolong is smoother and sweeter than hot-brewed versions because the low temperature limits tannin extraction. It retains most of the same polyphenol compounds found in hot-brewed oolong.
Where can I buy oolong tea for drinks?
Jin Xuan oolong is available at H-Mart and most Asian grocery stores, typically in loose leaf form for $7-10 per 50-100g. Tie Guan Yin is similarly available at Asian grocery stores. Dong Ding is harder to find locally but is stocked by specialty online tea suppliers like Seven Cups. Avoid pre-packaged oolong tea bags — loose leaf gives far better flavor for any of these drink recipes.
