Hong Kong Milk Tea 港式奶茶

Ingredients

• 2-4 bags Ceylon tea
• 175 ml Water ((95˚C or 203˚F))
• 75 ml Hot water
• 100 ml Evaporated milk
• 1-2 tbsp Condensed milk

Steps

1. 1

   Heat 175ml of water in a pot to 95˚C or 203˚F, turn off heat, add tea, cover.

2. 2

   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

3. 3

   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

4. 4

   Pour the warmed evaporated milk into a 12oz cup

5. 5

   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

6. 6

   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

7. 7

   Combine the tea with the hot condensed milk liquid and pour into the cup with the evaporated milk.