Oolong matcha is a smoother, creamier expression of matcha, made from oolong tea leaves rather than green tea.
It brings together matcha’s calm clarity with oolong’s natural richness, creating a latte that’s smooth and easy to enjoy.
Below are simple, reliable recipes to help you get it right on your first try.
Which matcha should I use?
Use ceremonial or jasmine oolong matcha for a silkier, more refined mouthfeel, or culinary-grade for a bolder, more pronounced tea flavor — there’s no wrong choice.
Oolong Matcha Latte (7-9 oz latte)
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Sift 1½ tsp (3 g) oolong matcha (ceremonial or culinary-grade) into a chawan (traditional Japanese matcha bowl) or any small, flat-bottomed bowl. If you don’t have a sifter, break up any clumps with a spoon before whisking.
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Add 2 oz (60 ml) hot water (about 180°F / 82°C). Use more water if you prefer a larger, 10–12 oz latte. Important note: Avoid boiling water — excess heat can dull matcha’s flavor and color, making it taste bitter.
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Whisk until smooth and lightly frothy. If you don’t have a whisk or chasen (a traditional Japanese bamboo whisk), add the matcha and hot water to a jar or sealed container and shake vigorously, or use a small hand whisk until well combined.
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Add 5–7 oz (150–200 ml) milk, hot or iced (we recommend oat milk for a creamy texture).
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Sweeten to taste, if you like — begin with 1–1½ tsp agave, honey, maple syrup, or sugar, and add more as needed.
For a stronger latte, use 3 tsp (6 g).
Oolong Hōjicha Latte (7–9 oz latte)
For a warmer, toastier, and lower-caffeine option, oolong hōjicha is prepared the same way with a few small adjustments.
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Sift 1½ tsp (3 g) oolong hōjicha into a bowl.
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Add 2 oz (60 ml) hot water (about 185°F / 85°C). Use more water if you prefer a larger, 10–12 oz latte. Important note: Avoid boiling water — excess heat can flatten hōjicha’s natural sweetness and roasted aroma.
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Whisk until smooth and lightly frothy. If you don’t have a whisk, add the hōjicha and hot water to a jar or sealed container and shake vigorously, or use a small hand whisk until well combined.
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Add 5–7 oz (150–200 ml) milk, hot or iced (we recommend oat milk for a creamy texture).
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Sweeten to taste, if you like — begin with 1–1½ tsp agave, honey, maple syrup, or sugar, and add more as needed.
For a stronger latte, use 3 tsp (6 g).
Why these choices matter
Water temperature
Matcha and hōjicha are finely milled teas, which means they extract quickly. Water that’s too hot pulls out bitterness and flattens aroma. Staying below boiling preserves sweetness, color, and balance. Oolong matcha prefers slightly cooler water for clarity and creaminess, while hōjicha can handle a touch more heat due to its roasted character.
Why sift first
Matcha and hōjicha naturally clump. Sifting ensures the powder disperses evenly, giving you a smoother texture and more consistent flavor from the first sip to the last.
Whisking vs. shaking
Traditional whisking incorporates air, helping the tea fully hydrate and creating a light foam. Shaking works surprisingly well too — especially for beginners or iced drinks —and is better than stirring alone. The goal isn’t stiffness or bubbles, just a smooth, fully dissolved base.
Milk choice
Oat milk complements oolong matcha especially well, enhancing its natural creaminess without overpowering the tea.
Dairy milk adds richness and body, while almond or soy will create a lighter, more pronounced tea-forward cup. There’s no wrong choice—just different expressions.
Sweeteners
Oolong matcha and hōjicha are naturally smoother than green matcha, so they need less sweetening.
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Agave keeps things clean and neutral
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Honey adds warmth and roundness
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Maple syrup brings gentle depth and works especially well with hōjicha
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Regular sugar keeps the flavor straightforward and familiar
Start light—you can always add more.
Adjusting strength
Using more powder deepens flavor and mouthfeel, not bitterness (as long as your water temperature stays in range).
If you like café-style intensity or are adding lots of ice or milk, increasing to 3 tsp (6 g) creates a fuller, more satisfying latte.
Hot vs. iced
Both teas shine iced. For iced lattes, prepare the tea base as written, then pour over ice before adding cold milk. This locks in aroma and prevents dilution.
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