Oolong Milk Tea Recipe
Light and creamy Oolong Milk Tea with brown sugar tapioca pearls. This milk tea is sweet and floral, with a hint of earthiness. Easy to make authentic recipe that’s perfect served both hot and cold!
Ingredients
Brown Sugar Syrup
- ½ cup brown sugar (100 grams)
- ¼ cup water (60 ml)
Tapioca Pearls
- ¾ cup tapioca pearls (100 grams)
- 3 cups water (700 ml)
Oolong Tea
- 3 teaspoons Oolong loose leaf tea
- 2 cups water, filtered (450 ml)
- 1 cups whole milk (240 ml)
- 4 cups water, divided, for rinsing the tea (900 ml)
Instructions
Brown Sugar Syrup
- Place the sugar and water into a saucepan and cook over medium-high heat until boiling.
- Reduce heat to medium, then cook until the syrup looks sticky and thicker in consistency, around 4-5 minutes.
Tapioca pearls
- Cook tapioca pearls as indicated on the package.
- Once cooked, drain and add them into the hot sugar syrup. Toss around to coat in syrup and cook on low heat for 2-3 minutes.
Oolong Tea
- Boil a large kettle of filtered water to a temperature of 185°F-208°F (85°C-97°C). Use a kitchen thermometer to check the temperature of the water if needed.
- Place the tea leaves into a teapot fitted with an infuser and pour ⅓ of the water (2 cups) over the tea. Let steep for 5-10 seconds, then discard the water.
- Pour half of the remaining water (2 cups) over the tea leaves. Cover and steep for 45 seconds to 1 minute. For a lighter tea flavor, use the brewed tea now.
- For a stronger flavor, drain the water once more (don't throw it away, drink it). Pour the remaining 2 cups of water over the tea and let steep for up to 3-4 minutes. Discard the tea leaves once time is up.
- Use the tea immediately for hot milk tea. For cold milk tea, let the tea cool down to room temperature.
Assembling the Oolong Milk Tea
- Place 1-2 tablespoons of cooked tapioca pearls into two large glasses. Add sugar syrup as desired for favourite level of sweetness.
- Pour tea over the tapioca, about ¾ of the way to the brim.
- Slowly pour milk over the tea, divided between the two glasses. Use hot milk for a hot milk tea. Use cold milk for an iced bubble tea and add ice cubes.
- Enjoy immediately or within 1 hour.
Notes
- Sugar syrup can be replaced with runny honey.
- Sweetness can be adjusted according to personal preference.
- Nutritional value is estimative and is calculated per serving (this recipe makes 2 large servings) with tapioca pearls and 1 tablespoon of sugar syrup.
- Use boba pearls immediately after cooking them.
Nutrition
Calories: 278kcal
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