In Hong Kong, milk tea is often served at the popular cafes, or cha chaan tengs, along with comfort food like scrambled eggs and toast. Milk tea, otherwise known as "silk stocking" tea, is traditionally made with very strong black tea and evaporated milk. It is great served piping hot or cold (preferably chilled in the fridge to avoid adding ice cubes, which will water it down).
Step 1: Gather Supplies
You will need:
- A teapot or regular pot to brew the tea
- Measuring cups/spoons
- Loose black tea leaves (normally Ceylon or Pu Er, but you can use any blend you'd like)
- A fine cheesecloth, strainer, filter or sackcloth bag to filter the tea out
- Evaporated milk
- Sugar, to sweeten (optional)
- Teacups to serve
Serves about 6 cups
Step 2: Making the Tea
In your pot, bring 1 liter (4 1/4 cups) of water up to a boil.
Add about 3-4 tablespoons tea leaves, depending on how strong you would like your tea.
Bring it down to a simmer for 4-6 minutes.
Strain/filter out the tea leaves with your strainer (several times if needed).
Step 3: Adding Milk
In the teacups, fill with about 1/3 with evaporated milk. Traditionally, the ratio is about 2 parts tea and 1 part milk, but you can adjust to taste.
Pour in the tea until full.
Step 4: Serve!
Add sugar to taste. Stir to combine.
Serve piping hot or chilled.