How to Make the Perfect Oolong Matcha Latte

Which Matcha Should I Use?

Use ceremonial or jasmine oolong matcha for a smoother, more refined cup, or culinary-grade for a bolder, more pronounced flavor. There’s no wrong choice.

Oolong Matcha Latte (7-9 oz latte)

1. Sift 1½ tsp (3 g) matcha into a bowl. (For stronger taste: use 3 tsp / 6 g.)

2. Add 2 oz (60 ml) hot water* (175–180°F / 80–82°C).

3. Whisk briskly until smooth and lightly frothy.

4. Add 5–7 oz (150–200 ml) milk (hot or iced). Recommended: oat milk

5. .Sweeten to taste (start with 1–2 tsp sugar, agave, maple syrup, or honey).

*Do not use boiling water — it increases bitterness and dulls aroma

Oolong Hōjicha Latte (7–9 oz latte)

1. Sift 1½ tsp (3 g) hōjicha into a bowl. (For stronger taste: use 3 tsp / 6 g.)
2. Add 2 oz (60 ml) hot water* (175–180°F / 80–82°C).
3. Whisk briskly until smooth and lightly frothy.
4. Add 5–7 oz (150–200 ml) milk (hot or iced). Recommended: oat milk.
5. Sweeten to taste (start with 1–2 tsp sugar, agave, maple syrup, or honey).

*Do not use boiling water — it increases bitterness and dulls aroma

Why these choices matter

Water temperature

Boiling hot pulls bitterness and dulls aroma. Staying below boiling keeps the tea smooth, sweet, and balanced.

Oolong matcha prefers slightly cooler water for clarity and creaminess. Hōjicha, with its roasted character, can handle a bit more heat.

Sifting

Clumping isn't necessarily a sign of bad matcha. Fine powders naturally clump. Sifting ensures even dispersion, giving you a smoother texture and consistent flavor from first sip to last.

Whisking vs. shaking

Whisking incorporates air and fully hydrates the tea, creating a light foam and silky body.

Shaking is a practical shortcut—especially for iced drinks—and works far better than stirring. The goal is a smooth, fully dissolved base.

Milk choice

Oat milk enhances the natural creaminess of oolong matcha without overpowering it.
Dairy adds richness and weight, while almond or soy creates a lighter, more tea-forward cup. Each choice shifts the balance, not the quality.

Sweetening

Agave stays clean, honey adds warmth, maple brings depth (especially with hōjicha), and sugar keeps it familiar. Start light and adjust.

Adjusting strength

More powder increases body and intensity—not bitterness (as long as temperature stays in range).

For a fuller, café-style latte, use up to 3 tsp (6 g), especially if adding more milk or ice.

Hot vs. iced

Both shine iced. Build the tea base first, then pour over ice and add milk. This preserves aroma and prevents dilution.