|Hong Kong style milk tea is a hold over from British colonial times when they
ruled Hong Kong growing out of the British practice of afternoon tea, served
with black tea, and a healthy (or unhealthy) dollop of milk and sugar. This prac-
tice eventually grew to be popular with Hong Kong citizens. Using evaporated
or condensed milk rather than regular milk, it was called “milk tea” to distinguish
it from Chinese tea.
|Hong Kong milk tea is made from a blend of
several different black teas, with the types
and amounts usually kept a company secret
by commercial tea vendors. It’s likely they
use OP (orange pekoe) or BOP (broken
orange pekoe), possibly a good Ceylon,
and/or a blend of Indian teas, maybe Assam
or Nilgiri, all depending on the tastes of the
vendor.Evaporated milk and sugar is then added,
with condensed milk sometimes used in place
of evaporated to give a richer flavor as well
as added sweetness.
To make a cup of milk tea, approximately one
|added to the water, and brought to a boil, simmering for three to six minutes. Sometimes the
pot is removed from the heat once it’s boiled for three minutes, then brought to a boil again.
This boiling process can be repeated several times, intensifying both the
flavor of the tea and increasing the amount of caffeine. The milk and
sugar are then added to taste, to the brewed tea. (See the link left
for pre-measured portions of milk tea from Lipton Asia)The sackcloth bag used to filter the tea leaves is a key feature of
Hong Kong style milk tea, however, any strainer or filter can be used.
Sackcloth bags are preferred because they supposedly make the tea
smoother. The bag will gradually darken in color from the continual
tea boiling and soaking.
Milk tea is also referred to as “pantyhose milk tea” or “silk stocking
As with everything, there are debates over
There are several criteria with which a
There are several other variations of milk tea available, one of
Today iced milk tea is available
ready-to-drink (RTD), in cans or
Another variety of milk tea that is similar to the Hong Kong style is
Taiwanese concoction that’s shaken or whipped
tea bags work fine, too, evaporated milk and sweet-
|Brew a strong cup of tea (use 3+ tsps), then add milk. It’s better to start with one teaspoon of milk at a time until
it’s the flavor and consistency you like. To get the froth bubbles you need only whisk the tea-milk a little until
bubbles form. Enjoy.