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Loading...Hong Kong milk tea is the soul of cha chaan teng culture, a silky-smooth black tea brewed strong and mellowed with evaporated and condensed milk. The signature cloth-straining technique, nicknamed the "silk stocking" method, removes bitter tannins and creates the velvety body that defines an authentic cup. Best enjoyed piping hot alongside a buttered toast breakfast or poured over ice on a humid afternoon.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 110 kcalCalories
- 3.5 gFat
- 2 gSaturated Fat
- 14 gCarbs
- 0 gFiber
- 13 gSugar
- 3 gProtein
- 55 mgSodium
- 180 mgPotassium
- 110 mgCalcium
- 0.3 mgIron
- 1 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the tea base
- 4 cups (950 ml) water
- 4 tablespoons loose black tea leaves (Ceylon-Assam blend)
- 1 teaspoon baking soda (optional, for smoother body)
For assembling the drinks
- 1/2 cup (120 ml) evaporated milk
- 3 tablespoons sweetened condensed milk
- 2 tablespoons white sugar (optional)
- 4 cups ice cubes (optional, for iced version)
Directions
- Bring the water to a rolling boil in a medium saucepan over high heat, then remove from the heat.
- Add the loose tea leaves (and baking soda if using), stirring to fully submerge them. Cover and let steep for 5 minutes.
- Strain the tea through a fine muslin cloth or traditional silk stocking tea filter into a heatproof pitcher, gently pressing the leaves to extract maximum flavor.
- Return the strained tea to the saucepan, bring it back to a gentle simmer, and repeat the straining process once or twice more to develop a stronger, silkier brew.
- Divide the evaporated milk and condensed milk evenly among four serving mugs or heatproof glasses, stirring each to dissolve any sticky condensed milk at the bottom.
- Pour the hot tea over the milk mixture in each mug, stirring well. Sweeten with sugar to taste if desired.
- For iced milk tea, chill the brewed tea thoroughly in the refrigerator, then fill tall glasses with ice cubes and pour the cold tea over the milk mixture.
- Serve immediately while hot, or over ice for the chilled version.
Cook’s Notes
- Traditional Hong Kong milk tea uses a 7:3 ratio of Ceylon to Assam tea leaves for the perfect balance of brightness and maltiness; Darjeeling can be added for aromatic lift.
- The cloth strainer is essential—its fine weave removes bitter tannins and produces the signature velvety "silk stocking" texture no metal strainer can match.
- Use full-fat evaporated milk (such as Carnation) for the richest mouthfeel; low-fat versions make the tea taste thin and watery.
- Chill the brewed tea fully before pouring over ice to avoid rapid dilution; pre-chilled tea holds its strength over ice for 20 minutes.
- Practice the "pulling tea" technique by pouring the finished drink from one cup to another from about 12 inches high to create a light, frothy top.
