Hong Kong milk tea 港式奶茶 (gong sik nai cha) is also known as “silk stocking” milk tea 絲襪奶茶 (see mut nai cha). Some people think that the name “silk stocking” came from using actual stockings as a strainer for the tea leaves. But it only looks like a silk stocking. It's actually a white strainer that is stained brown from the tea.
Hong Kong milk tea is a product of the British colonial days. It’s a derivative of English milk tea which is tea with fresh milk and sugar. It adapted the Ceylon tea which was popular with the British for afternoon tea. They used cheaper evaporated milk instead of fresh milk. Condensed milk was able to offset the very strong tea taste and give a milkier texture.
There are many who are Hong Kong milk tea aficionados. They are particular about the strength, aeration, texture and temperature of the tea. A good cup of Hong Kong milk tea has a strong tea taste without being bitter; a smooth texture; an almost orange colour; and an aromatic but not over-powering milk flavor.
The tea leaves are obviously very important too. They use tea dust, semi-whole leaf and whole leaf to make the special blend of Ceylon tea. All have a part to play in achieving the ultimate cup of tea. Tea pulling (pouring the tea from one container to another) is also a significant factor in achieving a smooth texture.
I’ll show you the basics of how to make a good cup of Hong Kong milk tea 港式奶茶. It’ll be up to you to make it perfect for yourself or your special someone!
Serve this drink with some Hong Kong snacks, such as Hong Kong-style cupcakes and Fried Sugar Egg Puffs. Or serve with Hong Kong café meals like the Baked Pork Chop on Rice.
Hong Kong Milk Tea 港式奶茶
Ingredients
- 2-4 bags Ceylon tea (if using loose leaf Ceylon tea, use 1 tbsp tea leaves for 250 ml water)
The tea in the photo uses 2 tea bags and it was not too strong. I suggest using 4 tea bags if you’ll be adding ice - 175 ml Water (95˚C or 203˚F)
- 75 ml Hot water
- 100 ml Evaporated milk
should be roughly one third of the cup - 1-2 tbsp Condensed milk (optional)
You can use sugar instead
Instructions
- Heat 175ml of water in a pot to 95˚C or 203˚F, turn off heat, add tea, cover.
- Turn the heat back on to simmer for 5 minutes and then turn the heat off again without uncovering. Let the tea steep for a total of 15 minutes
The key is to maintain the temperature at around 90˚C or 194˚F without going over 95˚C or 203˚F - Warm 100ml of evaporated milk either by heating on the stove in a pot, submersing the can in hot water, or pouring 100ml into a cup and put it in the microwave for 10 seconds
- Pour the warmed evaporated milk into a 12oz cup
- Prepare 75ml of hot water to be poured into the tea liquid after tea pulling. Add 1-2 tbsp of condensed milk to this water and stir until melted
- Prepare a container, preferably with a spout for tea pulling (I use a glass measuring cup). Pour the liquid from the pot into the measuring cup and then pour the liquid back into the pot at a bit of a distance without spilling any. Do this 4 times. Remove and Discard teabags or tea leaves
- Combine the tea with the hot condensed milk liquid and pour into the cup with the evaporated milk.
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