It depends on how you like it. It's generally made with black or red tea with cream and sugar. I've also seen them use half + half or condensed milk with sugar. Not sure where you are but try this one out next time - 2 Bags of Lipton Yellow in a cup. 2 to 3 spoons of sugar or more if you like it sweet. Fill it about 4/5 with hot water. Allow the tea bags to sit for a bit for that strong tea flavor. Stir it to melt sugar. Add 1/5 with cream and enjoy. Other variations you can try: -Red Tea -Condensed Milk instead of half/half or cream -Add a raw egg into it once it cools a bit.
Raw egg? I've tried the typical LIPTON, but that is not the HONG KONG taste. I think the secret is still in the leave ratio. I don't know what it is, but you would think the secret would be out by now, but I don't know.
There is no one "secret." All cafe's in Hong Kong claims to have their own secret to milk tea. It's just their own ratio of milk to tea, the tea they use and how long they brew the tea. I normally use 2 bags of lipton tea (or red/black tea) because it makes the tea flavor twice as strong to bring out the aromas in the milk tea. I like to use half + half because I don't like it to thick. You can use cream or even evaporated milk to make it thicker. Some people stir in a raw egg when it's not hot enough to cook it to add extra richness. Hong Kong milk tea is really just what your palette likes it to be. Experiment with the ingredients and the ratios to find your own 'Hong Kong" milk tea.
What do you mean it's not a secret. It is. The flavor and the taste is very much due to the leaves. I know the ratio/milk/sugar is a thing of its own. But the taste is still in the leaves and that is not replicated by just putting 2 Lipton bags in the hottest water. I have experimented a lot, but I just can't find that same taste in Hong Kong. I know there are a lot of subtle and 'mastery' in it, but what type of leaves ?! Thanks.
Ok... your right there is a secret. But what I'm trying to say is there is a lot of 'secrets' because each cafe has their own 'secret' mix. But people favor certain cafes because they like their specific taste. Most places don't use one type of tea but a combination of up to 15 different teas. This is why I posted my own set of directions to answer the OP's question. There is no specific way to make Hong Kong Milk Tea, because there is so many different variations and it depends on your own taste. You can always try experimenting your own mix until you get the taste you like. But I would suggest starting with ceylon black tea as a base. Here's a good site for instructions: http://perendinate.com/2010/01/06/step-by-step-guide-on-how-to-make-hong-kong-style-milk-tea/ The reason I said to use two Lipton Tea bags (or 2 of any) is to create a stronger tea flavor which is one of the core foundations of Hong Kong milk tea. Hong Kong uses a specific cloth bag to filter out the tea leaves, which they believe makes a stronger, darker and smoother tea. I somewhat recreated this by using two tea bags.
Sorry, I didn't mean it that way. Where did you get that filter? I know what you mean, but the tea made in the USA/Canada is not the same as HK. There is a HK thing to it. Of course each shop has their own secret, but that taste is there ! I hate to say it, but the MILK TEA, even at McDonalds HK is quite amazing. LOL It's just very diff't from the STATEs, and it has never been emulated. I suspect water being a big part of it. But the flavor and mixture is what I want to know. How can this secret be so hard to replicate?
I"ve google, btw, in that link I've seen before. I can tell right off the bat, the color of the tea is not the same as the one in HK> LOL. More so, that recipe is something i've tried. haha.. There is osmething in the flavor and texture in the water that makes it special. Even the "YEEN YEURNG'..
If you want HK milk tea (or the closest to it) use these: 1) Holland Black & White Condensed Milk 2) Ceylon Black Tea The proportion is 2/3 tea, 1/3 milk. Tradtional HK Milk Tea is known as Panty Hose Milk Tea where panty hose is used as a filter for the tea leaves.
is it really that easy? it doesn't seem so. the texture of that combo does not come close to the thickness of the ones in HK.
or u have to 'lai' it between to two cups to make sure its mixed properly and that it has a smooth 'texture'
Yes, but it's not entirely it. I've tried all the ratios, and the thickness is not the same. Really, it's not that easy. LOL That's why there is the 'sifu' and 'skill' in it. Just still trying to find out. Maybe it's the egg, but trying to get close to the taste is more important for me. I've tried some places, and the taste is close, but the texture is no where close. Maybe it is the HK water.
