Cold-Infused Roasted Oolong Milk Tea with Matcha

By Matcha Essence

Supercharge your matcha milk with cold-infused tea! Try this recipe if you want a taste of absolute heaven. This is one of our favourite ways to enjoy matcha.

This refreshing cold-brewed milk tea, topped with a layer of earthy matcha umami, is a treat to enjoy when you have the time to prepare. Cold brewing involves steeping tea in cold water or milk for 6–12 hours in the fridge. This results in a less bitter and more smoother tea and can also lower caffeine and higher antioxidant levels.

Tea can easily burn, and if you want to enjoy a cold iced milk tea, brewing it with heat can weaken the tea flavour and taste when you add ice. Brewing your tea cold is an excellent way to extract the pure tea flavour.  Paired with matcha, it’s an amazing way to supercharge your matcha milk. 

What you’ll need:

Milk: Dairy or soy milk

Tea: Roasted oolong tea

Sweetener: Condensed milk

Matcha: Whisked Matcha Essence Matcha

Cup or Jug to brew in (with lid preferred)

How to make:

Prepare your milk infusion at least 8-12 hours before consuming (or according to your tea type).

Choose a glass or jug that can be sealed tightly with a lid, or alternatively a wrap or cover. This preserves freshness and flavour by preventing oxidation through exposure to air.

Pour in your milk, add the tea, stir to incorporate, and seal/cover.

Let it sit in the fridge for 8-12 hours (6 hours minimum!). We recommend returning after a few hours to agitate the tea leaves which helps it steep more evenly.

When ready to serve, strain and pour over ice with your favourite sweetener, topped with beautifully whisked Matcha Essence Matcha.

Tea options:

Green Tea: Brew for 6-8 hours. Lessens the grassy flavour and enhances natural sweetness.

Black Tea: Brew for 8-12 hours. Softens the bitterness.

Herbal Tea: Brew for 6-12 hours. For fruity, floral, refreshing brews.

Oolong Tea: Brew for 8-12 hours. Offers layers of creamy flavour.

White Tea: Brew for 10-12 hours. Preserves its delicate floral aroma.

Milk options (in order of preference):

Dairy/Full Cream Milk: Dairy milk extracts flavour well because of its high protein content and provides a rich and creamy texture.

Soy Milk: Not as creamy as dairy milk, but it has good body and like dairy milk, has flavour-binding properties due to its protein content. Offers slightly nutty flavour.

Oat Milk: A popular plant-based option. It has a creaminess to its texture and a neutral flavour.

Almond Milk: The least ideal milk option due to its high water content, low protein content, lack of thickness and sweetness, and its somewhat natural bitterness. It doesn’t have the proteins to bind tannins effectively, resulting in a weaker brew.

 

Recipe:

Ingredients:

For 1 Drink:

-            200 ml soy milk

-            1 heaped tbsp roasted oolong tea (loose leaf)

-            1 tsp condensed milk

Per Drink Additions:

-            0.5-1 tsp Matcha Essence Matcha

-            45 g warm water

-            Ice cubes (optional)

For 1-Litre Batch (Makes 5 Servings):

-            1 litre soy milk

-            5 heaped tbsp roasted oolong tea (loose leaf)

-            Add per-drink additions individually when serving

Steps:

1. In a sealable glass or jug, combine the soy milk and roasted oolong tea. Stir gently to mix.

2. Seal the container and refrigerate for 8–12 hours, (agitating once midway through).

3. Strain the cold-infused tea into a serving glass. Add condensed milk and stir until fully dissolved. Add ice if desired.

4. Whisk Matcha Essence Matcha with warm water until frothy. Pour over the drink.