A style of milk tea from Hong Kong circa mid 20th century. Characterized by a rich, light brown color, a strong, sweet flavor, medium-thick mouthfeel, and a touch of astringency.
Ingredients:
- Tea blend
- Coarse (60%) - Broken Orange Pekoe, Fragrance
- Medium (30%) - Broken Orange Pekoe Fannings, Fragrance, Color, Taste
- Dust (10%) - Color, Taste
- Milk - usually evaporated milk
- Granulated Sugar
Ratio: 60 grams tea to 1200 grams water. Milk and sugar to taste, usually 1:2 evaporated milk to tea.
Equipment:
- Tea kettle, tall with wide opening
- Pitcher (can also be another kettle)
- Cotton strainer with loop (AKA silk stocking)
The recipe is generally the following:
- Insert water into kettle, and tea-filled stocking into kettle.
- Hard boil for up to 10 minutes.
- Hold the strainer ~6 inches over the other pitcher. Hold the kettle ~1 foot over the strainer and pour. This pouring action, called “pulling”, creates aeration.
- Repeat step 3, but with pitcher into the kettle. Pull 2-6 times in total.
- Heat the kettle with stocking at a low simmer for 3-15 minutes.
- Remove strainer from kettle.
- Pour tea into cup. Whether milk is already in cup or added after is preference. Adjust milk and sugar to taste.
Here is a nice video from “SON OF HONG KONG” showing the technique.
Resources:
- HK Memory: The History of Hong Kong-style Milk Tea
- HK Memory: Ingredients, Utensils and Brewing Process
- Kamcha: Knowledge of Tea Leaves
- Reddit: comment by f00dguy
- HK Intangible Cultural Heritage Database
- Equipment
- Exact kettle style is not readily available, but a coffee “stove top percolator” could be a substitute depending on the construction
- Cotton tea strainer, thai tea filter, colador de cafe, or tea sock strainer (be aware of diameter)
- Bonus Kamcha: Cha Chaan Teng: Unique HK Culture & Spirit