Oolong Milk Tea
This homemade oolong milk tea recipe delivers a smooth, naturally sweet cup with a silky milk finish -- brewed hot or built over ice in just 10 minutes. Using loose-leaf oolong steeped at the right temperature (85C / 185F) for exactly 2 minutes, every cup balances the floral, roasted, and buttery notes that make oolong milk tea stand out from ordinary milk teas. Whether you reach for Dong Ding, Jin Xuan, or Tie Guan Yin, this recipe covers both the hot and iced versions with simple, foolproof steps.
Servings 1 cup
Calories 90kcal
Cost $1
Equipment
- 1 Temperature-controlled kettle or saucepan
- 1 Tea infuser or fine-mesh strainer
- 1 Mug for hot version
- 1 Tall glass for iced version
- 1 Small saucepan for warming milk
- 1 Timer
Ingredients
Tea Base
- 1 1/2 tsp loose-leaf oolong tea Dong Ding, Jin Xuan, or Tie Guan Yin
- 8 oz water heated to 85C / 185F
Milk Tea
- 2-3 oz whole milk or barista oat milk warmed
- 1-2 tsp simple syrup or to taste
Simple Syrup (optional -- makes 6-8 servings)
- 1/4 cup water
- 1/4 cup white sugar
Iced Version
- 4 oz water heated to 85C / 185F -- makes a concentrate
- 1 1/2 tsp loose-leaf oolong tea same variety as above
- 4-5 large ice cubes
- 4-6 oz cold milk or barista oat milk
Instructions
Hot Oolong Milk Tea
- Heat water to 85C (185F). Use a temperature-controlled kettle, or bring water to a full boil and let it rest uncovered for 90 seconds. Precise temperature matters -- water that is too hot will make oolong tea bitter and harsh.
- Place 1 1/2 teaspoons of loose-leaf oolong into a tea infuser or fine-mesh strainer. Set it inside your mug. Make sure the leaves have enough room to expand as they steep -- crowded leaves release less flavor.
- Pour the 85C water over the leaves slowly and evenly. Start a timer immediately as soon as the pour is complete. Do not wait -- steep time begins the moment water meets the leaves.
- Steep for exactly 2 minutes. When the timer goes off, remove the infuser cleanly -- do not squeeze it. Squeezing releases bitter compounds from the leaves and will dull the natural sweetness of the oolong.
- Warm the milk in a small saucepan over low heat until steaming but not boiling, about 30 seconds. Alternatively, microwave for 20 seconds. Warm milk blends more smoothly into tea than cold milk and will not drop the temperature of your cup.
- Pour the warmed milk into the brewed oolong tea. Start with 2 oz and add more to taste. More milk makes the drink creamier and mellows the tea flavor -- less keeps it stronger and more tea-forward.
- Stir in simple syrup to taste, starting with 1 teaspoon. Taste and adjust sweetness. Serve immediately while hot.
Iced Oolong Milk Tea
- Use only 4 oz of water instead of 8 oz, keeping the same amount of tea leaves (1 1/2 teaspoons) and the same brew temperature and steep time as steps 1-4 above. This double-strength concentrate will not taste watered down once ice and milk are added.
- Let the concentrate cool to room temperature, about 10-15 minutes. Do not pour hot tea directly over ice -- it melts the cubes instantly and dilutes the entire drink before you can enjoy it.
- Fill a tall glass with 4-5 large ice cubes. Larger cubes melt more slowly than crushed ice and keep the drink cold longer without over-diluting it.
- Pour the cooled oolong concentrate over the ice, then add 4-6 oz of cold milk or barista oat milk. Stir once gently and sweeten to taste with simple syrup. Serve immediately.
Notes
Variety guide: Dong Ding is best for beginners -- roasted, holds up well in milk. Jin Xuan adds a natural buttery note. Tie Guan Yin is darker and pairs well with brown sugar syrup.
Do not extend steep time past 2.5 minutes even if you want a stronger cup. Increase leaf quantity instead -- more time just adds bitterness.
To make brown sugar syrup: dissolve 1/4 cup brown sugar in 1/4 cup warm water and stir until clear. Use in place of simple syrup for a richer, more caramel-like sweetness.
Barista oat milk (Oatly Barista, Minor Figures) holds up in warm tea without separating. Standard carton oat milk turns watery.
