Hong Kong Milk Tea

also called hong kong milk tea · 港式奶茶 · 奶茶 · gong sik naai cha · naai cha · lai cha · nai cha · silk stocking milk tea · 絲襪奶茶 · si mat naai cha · HK milk tea · milk tea · stocking tea · hk style milk tea

The table

No two shops blend it the same — Hong Kong's heritage listing for it says outright that there is no standard
6(cut open; the fine cut, 65% of the blend)Ceylon tea bagsblend the two cuts, into the bagsimmer 2 to 3 min at 90-96°Cpour it back through the bag, 3 to 6 pulls, steep 6 minpour the milk in first, tea on top, 7 to 3
7 g(the coarse 35%, and the aroma)loose-leaf Ceylon black tea
2 1/2 cups(600 mL)water
3/4 cup(180 mL)evaporated milk
4 tsp(to taste)granulated sugar
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

Before anything else

2blend the two cuts, into the bag

3simmer 2 to 3 min at 90-96°C

goes in with what step 2 made

5pour the milk in first, tea on top, 7 to 3

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 9 min2 of 4 steps give no time
Needs you
none given
If you get it wrong
Narrow — the leaf keeps working while it sits, and tea left past the steep comes out bitter under the milk rather than strong

  1. blend the two cuts, into the bag

    not timedfrom the start

  2. simmer 2 to 3 min at 90-96°C

    3 minwalk awayfrom the start

  3. pour it back through the bag, 3 to 6 pulls, steep 6 min

    6 minwalk away3 min in

  4. pour the milk in first, tea on top, 7 to 3

    not timed9 min in

You'll need cloth tea bag · saucepan

Goes with

See how it is written
>> title: Hong Kong Milk Tea
>> category: Drinks
>> tags: tea, hong kong, evaporated milk, brewed, drink
>> counters: Cha Chaan Teng
>> aka: hong kong milk tea, 港式奶茶, 奶茶, gong sik naai cha, naai cha, lai cha, nai cha, silk stocking milk tea, 絲襪奶茶, si mat naai cha, HK milk tea, milk tea, stocking tea, hk style milk tea
>> servings: 4
>> time: 25 min
>> slack: narrow — the leaf keeps working while it sits, and tea left past the steep comes out bitter under the milk rather than strong

No two shops blend it the same — Hong Kong's heritage listing for it says outright that there is no standard.

>> step: blend the two cuts, into the bag
Tip @Ceylon tea bags{6}(cut open; the fine cut, 65% of the blend) and @loose-leaf Ceylon black tea{7%g}(the coarse 35%, and the aroma) into a #cloth tea bag{}, or a fine strainer you can pour through.

>> step: simmer 2 to 3 min at 90-96°C
Bring @water{2 1/2%cup}(600 mL) to 90-96°C in a #saucepan{}, drop @&(~1)blended leaf{} in, and ~simmer{2-3%min} until it is dark and just moving.

>> step: pour it back through the bag, 3 to 6 pulls, steep 6 min
Lift @&(~1)bag{} clear and pour the tea back through it onto the leaves, three to six times, then cover and ~steep{6%min}.

>> step: pour the milk in first, tea on top, 7 to 3
Pour @evaporated milk{3/4%cup}(180 mL) and @granulated sugar{4%tsp}(to taste) into warm cups and send @&(~1)pulled tea{} in on top.