Hong Kong Milk Tea

👥 4 servings
⏱️ 25 minutes
🗣️ English (detected)
category: Drinks
counters: Cha Chaan Teng
aka: hong kong milk tea, 港式奶茶, 奶茶, gong sik naai cha, naai cha, lai cha, nai cha, silk stocking milk tea, 絲襪奶茶, si mat naai cha, HK milk tea, milk tea, stocking tea, hk style milk tea
slack: narrow — the leaf keeps working while it sits, and tea left past the steep comes out bitter under the milk rather than strong
step: pour the milk in first, tea on top, 7 to 3
#tea #hong kong #evaporated milk #brewed #drink

From: John Chen's Tabular Recipes

🥘 Ingredients

  • Ceylon tea bags 6
  • loose-leaf Ceylon black tea 7 g
  • water 2 ½ cup
  • evaporated milk ¾ cup
  • granulated sugar 4 tsp

🍳 Cookware

  • cloth tea bag
  • saucepan
  1. 1
    No two shops blend it the same — Hong Kong's heritage listing for it says outright that there is no standard.
  2. 2
    Tip Ceylon tea bags and loose-leaf Ceylon black tea into a cloth tea bag , or a fine strainer you can pour through.
  3. 3
    Bring water to 90-96°C in a saucepan , drop @&( timer in, and 2-3 min until it is dark and just moving.
  4. 4
    Lift @&( timer clear and pour the tea back through it onto the leaves, three to six times, then cover and 6 min .
  5. 5
    Pour evaporated milk and granulated sugar into warm cups and send @&( timer in on top.

Actions

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