of the Lazy Literatus

Having Oolong Ice Cream Every Which Way

Several weeks ago, I made a trip to Smith Teamaker’s to try out some new tea concoctions they were working on. Tony Tellin, the lead blender was already doing a pouring of their new Masala Chai ON NITRO! . . . and I stuck around to try something else that was not yet on the market. He and a few other staff members had informed me that they partnered with Tyler Malek – owner of Salt & Straw, a local ice creamery – to create a new oolong blend.

This was fascinating to me on two levels. One, when I thought of Salt & Straw, I didn’t think of “tea”. All I thought of were long lines.

Note: Not the actual line (but close).

Note: Not the actual line (but close).

Really long lines. The place was almost too popular a spot in Portland.

That said, somehow/someway both Tony ‘n Tyler got together and concocted this . . .

oolong ice cream box

. . . and dubbed it – fittingly enough – Oolong Ice Cream. The first in a limited edition line of teas called The Maker’s Series.

I asked Tony how the blend was made, and the explanation just about made my eyes glaze over. He, literally, had to explain it to me twice and send me an e-mail so I could get the process all down.

at the lab

First, they sourced a Jin Xuan milk oolong from Nantou county, Taiwan. Milk oolongs from that region were rather dicey. While “officially” they were supposed to have a naturally milky/silky taste due to temperature changes during the harvest period, the Taiwanese had been known to milk-steam the leaves prior to drying/rolling. It was a minor cheat, but a cheat nonetheless. However, Tony assured me this stuff was the real deal.

Next, they dry-scented the oolong leaves with bourbon vanilla bean for one month. After that, Marcona almonds were cut and sifted, then the dust from the cuttings were reserved for later. White jasmine blossoms were conditioned and sifted. Indian sarsaparilla root was also sifted.

Last but not least was Tyler Malek’s addition – making sugar candy. Cane sugar was melted and poured over bourbon vanilla dust from the original sifting. Sea salt was added, then the concoction was left to stand and solidify. The candy was, then, cracked and sifted to about the size of ball-fisted oolong leaves, and – finally – blended with the almond dust from way at the beginning.

In short, a lot of work went into this. A less ambitious blender would’ve just added ice cream flavoring and called it a day. The result was a beautiful blend that looked (and smelled) similar to ice cream – as was intended. Before I left, Tony gifted me with a few sachets to play with.

oolong ice cream sachet

From within the sachet, the leaves looked predominately . . . well . . . oolong. The jasmine blossoms rounded out the palette with their yellowness. But for the most part, this was all oolong. All ball-fisted green meteorites of glory. It was difficult to see that anything had been done to them at all, save for the addition of flowers. The aroma gave a different impression. No joke, it smelled like a root beer float laden with buttermilk ice cream.

For the first test, I brewed this Western-style(ish) in the sachet . . . with the gaiwan. I used boiled water (cooled for three minutes), then steeped it for three minutes.

oolong ice cream western

The result was a pale yellow liquor with an aroma of sweetened butter and vanilla. On taste, there was a crisp vanilla smack on the tongue, followed by a popcorny massage in the middle, which then curtsied with a sweet-flower outro. I seriously wanted this as an actual ice cream. Or rather, probably not. I would down this by the pint – nightly.

Next up, I de-sachet the leafy bits and decided to gongfu ‘em. I was interested to see if three short infusions yielded different results given the elements at play.

oolong ice cream loose

After cutting open the sachet, I got a better look at the leaves and other components. The flakes of almonds and vanilla beans were more clear to the eye, now. And the aroma seemed somehow . . . freed. More floral, but also more creamy.

First infusion (thirty seconds): More aromatic and floral on the front, followed – very distantly – by the vanilla cream sweetness that was added. Like a regular Ali Shan that’d been dipped in honey.

Second infusion (thirty seconds): More crisp than the first infusion, but also sweeter. The vanilla-nut dual punch comes through far stronger than the milky Jin Xuan oolong, which takes an only partial backseat (but still gives directions).

Third infusion (forty-five seconds): Oh wow, creamiest of the three! All the butternut-vanilla-ness came out in one wallop on first sip. Not as strongly floral as brewed Western-style, but retaining all the bits that gave it that ice creamy moniker.

oolong ice cream gongfu

But I wasn’t done, yet. I still had four more sachets, and a thought kept nagging me: What would this taste like as a latte? Around the same time, someone on Instagram mused about what it would taste like iced. That got me wondering as well. And, so, I made a trip down to Smith HQ to find out. Luckily, I was able to convince the staff to humor the odd request for both preparations.

First up, the latte.

oolong ice cream latte

Two sachets were used along with 1 tsp. of sugar, half-‘n-half and 2% milk. The result was . . . well . . . perfection! This tasted exactly like melted ice cream. And I was all-too-familiar with that taste, having left many a bowl of ice cream unattended after scooping. The creaminess was more pronounced in this form.

And lastly, the iced tea.

oolong ice cream iced

Simple prep: Pint glass, two sachets brewed as a concentrate, poured over ice. Done. This was perhaps the weakest form. None of the vanilla, almonds, or sweet aspects showed through as prominently. The dominant notes were – oddly enough – the oolong aromatics and the floral jasmine. Those took point with some residual sweetness on the back-end.

It took me about a month to get to this writing. The limited edition boxes they prepped for this blend sold out within two weeks after pressing. That revelation almost made me regret going through so many sachets, brewing this up every which way. But only “almost”.

Yeah, I’d stand in line for this.


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  1. Margo Hutchinson

    Will we see tea floats, next?

  2. Comprehensive effort. And some great ideas there.

  3. Interesting finding.
    Does it come only in sachets?

  4. I bought two boxes and have tried hot English style and iced, but need to try the latte idea. Plus I hadn’t thought to cut one open and really check it out. It is delicious!

  5. The latte sounds amazing! I’m curious of cold brew, but I figure it be weaker or similar to iced – dunno how much vanilla would come out.

    Man, I hope they make more. A tea friend sent me a single sachet to try. The bag is sitting in my “drink me” box on my pool table, taunting me every time I walk by.

    • I really hope they make more, too. Given the popularity of it, more than likely they will. If not soon, I’ll just bug them about it regularly.

  6. Jen

    Holy. Cow. Ice cream tea. Genius.

  7. I was really hoping it would be actual ice cream, but it sounds DELICIOUS the way you described it!

  8. Interesting combination! I wonder if they will make more since there was such a demand.

  9. Wow! I love all the collaborations that are happening. I seriously read the title thinking you were going to show us an oolong ice cream…not a tea that tastes like oolong ice cream. How creative! I’m glad you brewed it in different ways, I think it shows everyone how many different ways a tea can be enjoyed. I’d love to try that latte!

  10. I’m so glad you covered the ice cream tea that sold out so quickly. Given your stamp of approval I feel I really missed out!

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