Hong Kong Milk Tea
港式奶茶
Authentic Hong Kong-style milk tea made with Ceylon black tea using traditional "pulling" technique. A rich, smooth beverage with strong tea flavor balanced by evaporated milk and sugar sweetness.
Servings
2-3 people
Prep Time
5 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Pour Ceylon black tea into a tea strainer, bring clean water to a boil.
Pour boiling water into the tea bag to pull tea, pour once into each of two pots counts as one round, pull tea for two rounds.
After two rounds, immerse the entire tea bag in the tea water, place a strainer underneath, cook tea on medium heat for three minutes, then repeat pulling tea for two more rounds. Continue immersing the tea bag in tea water, place strainer underneath, cook tea on medium heat for three minutes, then pull tea for two more rounds. Continue soaking the tea bag, place strainer underneath, cook tea for three minutes, then use tongs to squeeze out the black tea liquid from the tea bag, set aside.
Cook tea three times total, pull tea for six rounds.
Put evaporated milk in a cup, heat over water until small bubbles appear.
Don't bring to a boil.
Pour maple syrup (or white sugar) into the tea water, add evaporated milk, stir well and serve.
