Hong Kong milk tea is known for its repeated brewing process using a tea sock. But this isn’t the only step that lends the drink its signature richness. A calculated addition of evaporated milk and sugar transforms the tea into a silky, energizing drink that isn’t overly heavy or sweet.
While recipe-testing, I received most of my guidance from the oldest existing cha chaan teng in Hong Kong, called Lan Fong Yuen. The owners make their milk tea using a blend of 6 different types of tea leaves! They say that it makes the resulting milk tea taste so much richer. I certainly agree. For my recipe, I’ve used 3 of my favorite bold-flavored black teas: Golden Tips Assam tea, Azores Orange Pekoe tea, and Raw Puer tea.
If you’re looking for a certain taste of Hong Kong milk tea from your childhood or perhaps a past visit to Hong Kong, I recommend practicing the brewing steps in this recipe first. With this as a starting point, you’ll have a better feel for the tea varieties, ingredient ratios, and brewing times you’ll need to adjust to produce that perfect nostalgic taste!
🔎 See Full Recipe: www.insearchoflostflavors.com...
🌟 Link to Tea Sock: amzn.to/3ZOdQc8
Interview With Lan Fong Yuen: • Why Milk Tea in Hong K...
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🥄 Types of Black Tea Used
🍃 Golden Tips Assam Tea | amzn.to/46CHbsq
Assam tea has a bold, malt-like taste that stands up against the addition of milk and spices. I like to use Golden Tips Assam tea, also known as the “second flush”. The second flush is harvested later in the year in Assam, India, and typically has a sweeter taste.
🌱 Azores Orange Pekoe Tea | amzn.to/3Q7df24
Azores tea refers to tea grown in the Azores islands of Portugal. Gorreana is the oldest and only remaining tea plantation in Europe. I favor Gorreana’s Orange Pekoe grade of tea for its tantalizing fruity aroma. It’s made exclusively from the terminal bud and first leaves of the tea plant.
🌿 Raw Puerh Tea Cake | amzn.to/3ZNrkF5
Puerh tea is fermented, ideally to produce a pleasing, balanced taste without bitterness. Today, Puerh tea is available in both “raw” (the traditional form, usually aged for decades) and “ripe” (sped-up fermentation in weeks) forms. I like to enjoy raw Puerh due to its more nuanced flavors and fragrance.
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