If you love fragrant floral teas with a luxurious creamy twist, this Rose Oolong Tea with Whipped Cream Cap is the ultimate indulgence. The delicate aroma of rose blends beautifully with the roasted notes of oolong tea, topped with a silky, foamy cream cap that’s easy to make using a whipped cream charger. Perfect for afternoon tea, cafe-style drinks at home, or a romantic treat for yourself.
Ingredients (Serves 2)
| For the Tea Base | For the Cream Cap |
| 480 ml brewed oolong tea, chilled | 240 ml chilled heavy cream |
| 1–2 tablespoons rose syrup | 2 tablespoons rose syrup |
| Ice cubes | 2 tablespoons cooled concentrated oolong tea |
| 1–2 teaspoons powdered sugar(optional, for sweetness) |
Instructions
Step 1 — Brew the Tea Base
- Brew your favorite oolong tea slightly stronger than usual.
- Let it cool, then pour into glasses over ice.
- Add rose syrup to taste and stir well.
Step 2 — Prepare the Cream Cap Using a Cream Charger
- In a cream whipper, combine heavy cream, rose syrup, cooled oolong tea concentrate, and powdered sugar.
- Secure the lid, connect nitrous oxide tank and dispenser with pressure regulator, after releasing the gas,and shake gently 30 times to incorporate the gas evenly.
- Chill the whipper for 30 minutes to achieve a stable, fluffy texture.
Step 3 — Assemble & Serve
- Hold the cream whipper nozzle close to the glass and gently dispense the cream cap over the tea.
- Garnish with a sprinkle of dried rose petals for an elegant finish.
- Serve immediately and enjoy the fragrant, creamy layers.
Pro Tips
Tea choice: Tieguanyin or Jin Xuan oolong works great for a rich aroma.
Texture control: For a thicker cream cap, slightly increase the heavy cream ratio and chill longer before serving.
Serving suggestion: Try with matcha, black tea, or fruit teas for fun flavor twists.
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