September 10, 2017
Every country has their own version of tea. Hong Kong’s is simple. It’s straightforward. It’s. The. Shit.
Commonly found in every corner cafe and restaurant in Hong Kong, this milk tea is also known by the endearing name of “pantyhose tea” because it is traditionally made with sackcloth bags. We’re going to simplify the process my subtracting the pantyhose and still produce some boss ass tea.
Two main ingredients: The Tao of Tea’s Ceylon Orange Pekoe and Longevity Brand Sweetened Condensed Milk Gold. Hong Kong Milk Tea is made with a bold, smooth black tea, and The Tao of Tea delivers a strong and smooth result close to those from Hong Kongese cafes. Longevity’s Gold edition condensed milk not only ‘cause I’m Bad and Boujee, but ‘cause it makes a big damned difference from their standard line – you would’ve never tasted anything silkier.
So, you ready to boba?
How to make hong kong milk tea
Ingredients
- The Tao of Tea’s Ceylon Orange Pekoe or another black tea 2 tablespoons
- Water 1.5 cups
- Longevity Brand Sweetened Condensed Milk (Gold edition) or any other condensed milk 3 teaspoons
Instructions
- Bring water to a boil.
- Using a french press, tea pot, or tea infuser, brew the tea with water for 4 minutes. If you don’t have a french press or tea infuser, brew the tea directly in a pitcher and filter with a sieve or coffee filter.
- Remove the tea and add condensed milk.
- Stir well and serve.
- Leave to cool, or pop the pitcher into the freezer for 5-10 minutes.
- Scoop half a cup of ice into a martini shaker. Crushed ice is great, but cubed works fine too.
- Pour the mixture into the shaker, put the cap back on, and shake, shake, shake! 10 seconds will do.
- Filter the drink into a serving glass, and utilize half of the remaining ice from the shaker in the drink.
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Chris Lee
Love the write up on the Hong Kong milk tea. Thanks for sharing.
I tried a lot of tea leave brands and the Tao of Teas brand you suggested, but I’m still unable to get that fragrance and color I get when I go to Hong Kong. Seems weak in taste and always looks light tan. If I put less milk I kind of get the color (however still looks watery) and it’s not creamy enough. Would love to hear any tips.
I wonder if there are better tea leaves out there. On my quest to search!
-Chris
ly
That is also the closest I’ve gotten. Legit HK milk makers have their recipe on lockdown! Let us know if you’ve found the better tea since!