HK style milk tea – an elusive secret

8 Sep

http://www.kqed.org/weblog/food/2007/04/hong-kong-milk-tea.jsp

 Making Hong Kong Milk Tea

Experiment with various combinations of Ceylon (“English Breakfast”) and Assam (“Irish Breakfast”) teas. I personally like the redder, warmer flavors of more Assam leaves, but many prefer the darker, more robust Ceylon. If you use a large mesh ball or one of those muslin tea brewing bags, it’ll be easier to strain loose tea leaves. Of course, teabags sidestep this entirely.

Bring a small pot of water just to the boiling point, but do not let it actually bubble up. Lower the heat to as low as possible. Add three times as many tea bags or twice as much loose tea as you would normally. Cover and leave the tea to brew for at least 10 minutes and up to 30 minutes. Strain out the tea leaves or remove the teabags; for this, it’s okay to squeeze teabags to get the extra boost. Stir in evaporated milk until the tea is the color of caramel, then bring the tea back to very hot serving temperature.

Divide the tea among several cups and invite your guests to stir in a spoonful of sweetened condensed milk or sugar.

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