Oolong Matcha Latte Recipe (Made with Vietnamese Oolong)
Most matcha on the market is made from tencha — shade-grown Japanese green tea. WAO Ceremonial Oolong Matcha takes a different approach: we stone-grind highland Vietnamese oolong into a fine powder, producing a matcha with a smoother, slightly roasted character and less of the grassy bitterness you sometimes get in conventional matcha.
This recipe works for both hot and iced lattes and is a good option for shops that want to offer matcha without the premium price of Japanese ceremonial grade.
Oolong Matcha Latte (Hot)
Ingredients (1 serving)
- 4g WAO Ceremonial Oolong Matcha powder
- 30ml hot water (75°C / 165°F)
- 180ml whole milk or oat milk
- Sweetener to taste (simple syrup or honey)
Instructions
- Sift the matcha: Sift 4g of oolong matcha into a small bowl or cup to break up any clumps.
- Whisk: Add 30ml of hot water and whisk until smooth and frothy. A bamboo chasen or small electric frother both work well.
- Steam milk: Steam your milk to about 60°C (140°F) and froth to your preference.
- Combine: Pour the matcha concentrate into a mug, then pour the steamed milk over the top. Add sweetener if desired.
Iced Oolong Matcha Latte
- Whisk 4g matcha with 50ml of water to make the concentrate.
- Fill a glass with ice, pour in 200ml cold milk.
- Pour the matcha concentrate over the milk. It will create a layered effect before you stir.
- Sweeten and stir before serving.
Tips for High-Volume Operations
Pre-batch matcha concentrate at the start of each shift: whisk 40g powder with 500ml water, store refrigerated, use within 12 hours. Shake before each use — matcha settles quickly.
WAO Ceremonial Oolong Matcha is available in 1kg wholesale bags. Contact us for pricing or to request a sample for your team to test.