Hong Kong Milk Tea

Method

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1. Bring the water to the boil in a saucepan.

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2. Add the tea leaves and boil hard for 4 minutes.

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3. Set a cloth tea bag or fine muslin over a second pan and pour the tea through it.

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4. Pour the strained tea back through the bag into the first pan, from a height.

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5. Repeat this pulling 6 times in total, letting the leaves stay in the bag.

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6. Return the tea and the bag of leaves to the heat and simmer 3 minutes more.

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7. Pull it twice more through the bag.

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8. Warm the evaporated milk without boiling it.

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9. Put the condensed milk in the bottom of each cup and pour the hot tea in.

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10. Add the warm evaporated milk, stir once, and serve very hot.

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Chef’s Tips

• Pull it at least six times. That is the smoothness.
• Evaporated milk, not fresh.
• Brew it stronger than feels right — the milk takes the edge off.

Pairing Suggestions

• Pineapple bun
• Egg tarts
• A cha chaan teng at 3pm

Storage & Reheating

The tea base keeps 2 days refrigerated. Add milk to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.