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Hong Kong Milk Tea (Authentic, serves 3)
Ingredients
- 7 Count Yorkshire Tea
- 1 Tablespoon M&S Strong Tea
- 1 Count Ceylon Tea
- 3.5 Cup Water
- 30-40 Millilitre Milk
- 1 Teaspoon Sugar
Steps
- Open the tea out and put it in a pot.
- Boil 3.5 cups of water.
- Pour the boiling water over the tea (first pour).
- Heat on a low flame until it boils, then simmer for another 5-10 minutes (second steep) to release the tea flavour.
- Pour the boiled tea into another pot, pouring back and forth 3-4 times (third pour) so the tea is well aerated, the aroma is even and the texture is smoother. If a lot of water evaporates, add a little more water.
- Simmer the tea again on a low flame for 5-10 minutes (fourth reheat); once the tea is hot it is ready to enjoy.
- If drinking it hot, keep the cup warm with hot water (this step can be skipped).
- Add about 1/3 to 1/4 cup of evaporated milk (30-40ml) to the cup (tea to milk ratio 7:3).
- Pour the boiled tea into the evaporated milk (remember to strain through a sieve).
- Finally add a little more evaporated milk to make the cup of milk tea smoother.
- Finally, add sugar to taste.
- The milk tea mnemonic: 1 pour, 2 steep, 3 splash, 4 reheat. If you are adding ice, increase the ratio of tea.