Oolong milk tea is a beverage made by combining brewed oolong tea—a semi-oxidized tea that sits between green and black—with milk (dairy or plant-based). Sweetener is optional, and toppings like tapioca pearls (boba) or a milk cap are add-ins, not part of the base definition. If you’ve heard of “Milk Oolong,” that’s a tea cultivar (Jin Xuan) with a naturally creamy aroma and no dairy. It’s different from “oolong milk tea,” which mixes tea with milk. Tea vendors highlight this distinction to prevent confusion, as in Teavivre’s notes on Jin Xuan and Alishan oolongs in 2025 and prior years, emphasizing the dairy-free nature of the cultivar and its aroma from plant genetics and processing, not added milk. See the product education on Teavivre’s Jin Xuan Milk Oolong page and Teavivre’s Alishan oolong.
Core Ingredients of Oolong Milk Tea
Brewed oolong tea (loose leaves or tea bags)Milk or a dairy alternative (whole, 2%, oat, soy, coconut)Sweetener (brown sugar syrup, simple syrup, honey, or sweetened condensed milk)Ice for iced versions
Optional add-ins: tapioca pearls (boba), milk cap/cheese foam, flavored syrups.
Practical sources show this base composition consistently. For example, the step-by-step assembly for oolong boba places pearls first and confirms milk and sweetener as common components, but not mandatory; see China Sichuan Food’s oolong milk tea guide (2024). Home recipes using roasted oolong and condensed milk also demonstrate the typical structure; see Ginger with Spice’s roasted oolong milk tea (2023) and a dairy-alternative version in Broke Bank Vegan’s creamy oolong milk tea (2024, updated 2026).
How to Make Oolong Milk Tea
Barista-Standard Method
Brew specs (baseline): Water at 185–195°F (85–90°C) and a 2–4 minute steep are reliable starting points. Taste at 2 minutes and remove leaves when balanced. These specs align with chain and specialty-tea guidance. Gong Cha suggests about 85°C for 3–5 minutes for oolong to avoid bitterness and tailor strength to taste, as noted in Gong Cha’s home guide (2025). Specialty references also place oolong in the sub‑boiling to near‑boiling band depending on style; see Harney & Sons’ steeping temperatures guide and ArtfulTea’s temperature and steep-time overview.
Ratios and assembly (iced 16 fl oz cup example): Use 6–8 fl oz of strong-brewed oolong, match with 6–8 fl oz milk, and sweeten with about 0.5–1.0 fl oz syrup (roughly 1–2 tbsp) to align with your house sugar levels (e.g., 25%, 50%, 100%). If you add pearls, aim for a ¼–⅓ cup portion. Assemble in the typical boba order—pearls first, then ice, tea, syrup, and milk—and stir well. This sequence is widely used in practice and documented by China Sichuan Food (2024).
Batch notes for cafés: Measure leaf mass and water volume to keep strength consistent. For instance, 60–80 g oolong leaves in 3 L hot water (about 190°F) steeped for 3–4 minutes yields a robust base suitable for milk; then strain and cool. Standardize sweetener by ounces or milliliters per size and define fixed pumps for each sugar level. A daily taste check against a reference cup helps prevent drift; optional tools like refractometers can track concentration, but sensory checks are often sufficient. Always follow local health codes and your internal SOPs for tea and pearl holding; public, authoritative hour counts aren’t usually published.
Hot service variant: Brew slightly stronger (adjust leaf mass or steep time) so milk doesn’t wash out flavor. Warm or steam milk separately to 140–150°F for a silky texture, then combine with the hot tea and sweetener in the cup.
Home-Friendly Method
For one 16 fl oz iced serving, start with 2 teabags or 2–3 tsp loose oolong (about 4–6 g). Brew with water just under a boil (185–195°F) for 2–4 minutes, tasting at 2 minutes. Cool briefly, add ice to the glass, and if you’re using pearls, add them first. Pour in the tea, mix in 1–2 tbsp brown sugar or simple syrup if you like it sweet, then finish with ¾–1 cup milk (whole or 2%; or plant milks like oat, soy, or coconut). Stir and adjust: more milk softens tannins; more syrup sweetens. For a hot version, skip the ice and warm the milk.
Quick tips: Lighter, floral oolongs prefer cooler water and shorter steeps, while roasted oolongs can take hotter water and longer steeps. If your tea turns bitter, shorten the steep or lower the temperature next time. If it tastes thin, increase leaf quantity slightly. Ever wonder why one shop’s oolong feels silkier than another’s? It’s often the roast level and milk choice working together.
Tea Science: Oxidation, Roast, and Flavor
Oolong tea is partially oxidized—sitting between minimally oxidized green tea and fully oxidized black tea. Commonly cited ranges place oolong from roughly 20–60% oxidation, though broader spectra (10–90%) appear across styles. Tea education sources explain that roast level (light to dark) is separate from oxidation, and both shape flavor and brewing choices. See the oxidation primer by TeaFromTaiwan (2020) and roast spectrum discussion by Tavalon (2025), along with the green vs. black comparison from ArtfulTea.
What does this mean for oolong milk tea? Think of oxidation like the dial that moves flavor from fresh and floral to honeyed, toasty, or even nutty. Lighter oolongs often taste more delicate, so you keep water slightly cooler and steep shorter. Darker or roasted oolongs bring caramelized, toasty notes that pair beautifully with milk; they can take hotter water and longer steeps without turning harsh as quickly.
Nutrition and Caffeine
Calories depend on milk type, sugar level, and any toppings. Here are example values per 8 fl oz to help you estimate: whole milk sits around 152 kcal per cup, 2% milk around 122 kcal, and unsweetened oat milks commonly range between 40 and 60 kcal depending on brand. A typical brown sugar syrup contributes roughly 80 kcal per 2 tbsp (about 1 fl oz). These values are drawn from authoritative consumer nutrition references and manufacturer labels. GoodRx’s 2026 update summarizes dairy milk calories by fat percentage; see GoodRx’s milk percentages explainer (2026). For plant milks, check your product labels; as examples, Oatly’s unsweetened chilled oatmilk lists 40 kcal per cup, while Silk’s 0g sugar oatmilk lists 60 kcal per cup. For brown sugar syrup, Torani’s label (2026) shows 80 kcal per 2 tbsp.
Example calculation (iced, 16 fl oz):
8 fl oz tea (0–5 kcal depending on brewing; negligible)8 fl oz 2% milk ≈ 122 kcal2 tbsp brown sugar syrup ≈ 80 kcalTotal ≈ 202 kcal (without pearls). A typical serving of tapioca pearls can add around 100–200 kcal depending on portion and sweetening; check the nutrition facts from your pearl supplier for accuracy.
Caffeine: expect moderate caffeine. Many tea education sources place brewed oolong around 30–50 mg per 8 fl oz, with variability by tea style and brewing strength. For general context, Mayo Clinic lists brewed tea at about 47 mg per 8 oz, and the FDA provides consumer guidance on caffeine across beverages. See Tavalon’s oolong caffeine overview (2025), Mayo Clinic’s caffeine content page (2026), and FDA’s consumer caffeine update (2024).
Component (per 8 fl oz)Example caloriesWhole milk~152 kcal2% milk~122 kcalUnsweetened oat milk40–60 kcal (brand-dependent)Brown sugar syrup~80 kcal per 2 tbsp (≈1 fl oz)
Note: For menu labeling, rely on supplier nutrition facts or certified lab testing. The above are orientation values, not universal guarantees.
Variations and Common Add-Ins
Brown sugar oolong boba: Cook pearls and soak in brown sugar syrup; assemble with pearls first, then ice, tea, syrup, milk. This variation highlights a caramel‑toffee sweetness; see China Sichuan Food’s assembly guidance.Roasted oolong with condensed milk: A dessert‑leaning style using roasted oolong and sweetened condensed milk for body and sweetness; see Ginger with Spice’s recipe.Milk cap (cheese foam): A lightly salted, creamy foam layer added on top for texture contrast. Technique references appear in China Sichuan Food’s milk tea foam tutorial.
Troubleshooting and Café QA
Bitterness: Lower water temperature, shorten steep time, or reduce leaf mass. Lighter oolongs are sensitive to over‑extraction.Weak flavor: Increase leaf mass or extend steep slightly; verify your water temperature is in range.Pearl texture: Follow your supplier’s cooking and holding directions; sweetness will rise if pearls sit in syrup, so adjust beverage sugar levels accordingly.Consistency controls: Standardize syrup volumes by size, and taste against a reference cup daily. Optional: log brew parameters (grams, temperature, minutes) to keep shifts consistent.
FAQ: Oolong Milk Tea
What is oolong milk tea?
A milk tea made from brewed oolong tea combined with milk (dairy or plant‑based). Sweetener is optional; pearls are add‑ins, not required. Practical guides confirm this base structure, including China Sichuan Food’s 2024 assembly post and home recipes such as Broke Bank Vegan (2024, 2026 update).
What is oolong milk tea made of?
Oolong tea, milk or a dairy alternative, and a sweetener like brown sugar syrup or honey; optional pearls or milk cap. See sources above.
Does oolong milk tea have caffeine?
Yes. Expect roughly 30–50 mg per 8 fl oz brewed oolong, depending on the tea and brew. For general brewed tea context, Mayo Clinic cites about 47 mg per 8 oz, and the FDA provides consumer caffeine guidance: Mayo Clinic (2026); FDA consumer update (2024); Tavalon (2025).
How many calories are in oolong milk tea?
It depends on milk type and sugar level. As examples per 8 fl oz: whole milk ≈ 152 kcal; 2% milk ≈ 122 kcal. A 2‑tbsp serving of brown sugar syrup adds ≈ 80 kcal. Unsweetened oat milks vary by brand (often 40–60 kcal per cup). See GoodRx (2026) and manufacturer labels such as Oatly and Silk, and Torani for syrup calories.
Does oolong milk tea include boba by default?
No. Pearls are an optional topping; many recipes include them, but they’re not inherent to the definition. See assembly notes in China Sichuan Food’s oolong milk tea.
Is “Milk Oolong” the same as oolong milk tea?
No. Milk Oolong (Jin Xuan) is a dairy‑free oolong cultivar known for a natural creamy aroma; oolong milk tea is a beverage mixing tea with milk. Tea vendors clarify this, as on Teavivre’s Jin Xuan page.
For precise nutrition labeling, consult supplier facts or lab testing. For café operations, follow your local health codes and internal SOPs for brewing and holding practices. If you’re making this at home, taste as you go—your perfect cup of oolong milk tea is just a small tweak away.