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Hong Kong Milk Tea
A rich and creamy black tea beverage, famous for its smooth texture and balanced sweetness, achieved through a unique brewing process and the use of evaporated or condensed milk.
ð§ ææ
- 2 tbsp Black tea leaves (Ceylon, Assam, or a blend)(or 2-3 tea bags)
- 1 cup Water(boiling)
- 1/3 cup Evaporated milk(or condensed milk for a sweeter version)
- 1-2 tsp Sugar(adjust to taste)
- optional Ice cubes(for iced milk tea)
ðšâð³ äœãæ¹
- 1
Brew a strong tea base by steeping the tea leaves in boiling water for 5-7 minutes. Strain the tea through a fine mesh or cheesecloth.
â±ïž 7 minutes - 2
While the tea is still warm, stir in the sugar until it dissolves evenly.
ð¡ ããã®ã³ã: Using warm tea helps the sugar dissolve completely. - 3
Pour in the evaporated milk (or condensed milk) while stirring gently. Adjust sweetness and creaminess to your preference.
ð¡ ããã®ã³ã: If using condensed milk, you may need less or no added sugar. - 4
For iced Hong Kong Milk Tea, let the tea cool slightly before pouring it over ice cubes. Stir well.
ð¡ ããã®ã³ã
- âA blend of Ceylon and Assam teas provides a robust flavor.
- âStrain the tea multiple times for a silkier texture.
- âThe traditional method involves 'pulling' the tea through a cloth bag multiple times for a stronger brew.
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- For Yuenyeung, mix with coffee in a 3:7 ratio (milk tea to coffee).
- Add tapioca pearls for a bubble tea version.