My favorite local coffee shop makes a drink called "Hong Kong Tea." I love to drink it iced in the summer and hot on cold fall mornings. However, if you are familiar with the "latte a day" money-savings technique, then you will understand why I needed to invent my own recipe to make for home. As far as Hong-Kong authenticity, I don't know! I just believe in the power of tea.
The concept is simple: make a black tea concentrate, later add your milk of choice.
Because you are making tea concentrate, you can make enough for a week, which is about how long it stays good in the fridge. If you don't add sugar you can extend that shelf life by another week or so. Hopefully, though, it won't last that long because it is too yummy!
Step 1: The Ingredients.
1. Strong black tea. I'm using loose-leaf, but 5-7 tea bags per 2 cups of water would suffice. This is strong tea concentrate.
2. A place to steep your tea that contains 2-4 cup capacity. I am using a tea pot that contains a tea strainer.
3. Sugar or sugar substitute. I prefer stevia if I'm watching my sugar. However, let me encourage you to use the real thing. This tea is a treat--go all out. I use 1/4 cup to 1/3 cups, depending on how much tea concentrate I'm making.
4. Bowls aren't really necessary. The bowls in the photo have a sad story attached to them. A week after taking photos for this intructable, those two and two of their bowl brothers shattered--I knocked them to the floor by accident while rearranging my cabinets. Let bullet #4 forever be a memorial to those bowls. They were beautiful, always eager to hold things like rice and cereal, and easy to clean. I love you, bowls, you will be missed.
5. (not pictured) Half and Half or your creamer of choice. I've found coconut creamer is INCREDIBLE with this.