Hong Kong-style milk tea, a beloved beverage globally, boasts a rich history and unique flavor profile distinct from other bubble tea variations. Its intense, malty brew, achieved through a specific tea blend and brewing method, forms the foundation of this iconic drink. The perfect balance of strong tea, creamy milk, and often a touch of sweetness, creates a satisfyingly complex taste that has captivated generations. Forget those overly sweet, artificial-tasting versions; this recipe unlocks the secrets to authentic Hong Kong-style milk tea. This isn't just a drink; it's an experience.
This authentic recipe guides you through the process of creating the perfect cup, from selecting the right tea leaves to achieving the ideal milk-tea ratio. We'll uncover the traditional techniques that deliver that signature rich, robust flavor, ensuring your homemade version rivals even the best Hong Kong dai pai dongs. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions and create your own perfect cup of Hong Kong-style milk tea.
Tools Needed
- Sock filter
- Pot
- Measuring cup
- Pitcher
- Sieve
Ingredients
- Salon black tea: 20 grams
- Lipton yellow label black tea blend: 20 grams
- Water: 1 liter
- Evaporated milk: 1 can
- Sugar: 1/3 cup + to taste
- Tapioca pearls: null
- Brown sugar: 1/2 cup
Step-by-Step Instructions
Step 1. Brew the Hong Kong Style Tea
- Combine Salon and Lipton black teas in a sock filter.
- Boil water and transfer it to another container to cool slightly (chongcha). Pour onto the tea leaves through the filter.
- Steep over low heat for 8 minutes (jua), maintaining just below boiling point to avoid bitterness.
- Pour the tea back and forth four times through the filter from a high position (latcha) to aerate and improve texture.
- Repeat the jua process for another 8 minutes, followed by another latcha process (four pours).
- Steep for a final 5 minutes.
Step 2. Prepare the Milk Tea Base
- Add evaporated milk to a measuring cup or pitcher. Pour the brewed tea from a high position (tea collision). Stir in sugar.
Step 3. Cook the Tapioca Pearls
- Boil 1 1/2 liters of water, add tapioca pearls, and cook until they float. Partially cover and boil for 4 minutes over medium heat.
- Rinse pearls under cold water and return to the pot with water and brown sugar. Stir over low heat for 3-5 minutes until thick and stringy.
Step 4. Assemble the Bubble Tea
- Add tapioca pearls to a cup, ensuring they touch the sides for presentation. Pour in the milk tea.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- The chongcha process cools the water to the ideal temperature for steeping black tea.
- The jua and latcha processes are crucial for achieving the perfect texture and flavor.
- Adjust sugar to your preference, but don't alter the brown sugar amount for the syrup.
- Do not refrigerate the cooked tapioca pearls; enjoy them while warm.
Nutrition
- N/A
FAQs
1. What type of tea is best for Hong Kong-style milk tea?
Traditionally, strong black teas like Ceylon or Assam are used. Look for ones with a good malty flavor.
2. Can I use milk alternatives like soy or almond milk?
While traditional recipes use whole milk or evaporated milk for creaminess, you can experiment with alternatives, though the flavor might differ slightly.
3. How do I make the tea strong enough?
Use a higher tea-to-water ratio than you would for regular tea. Steep for a longer period (around 5-7 minutes) for a strong, robust brew.
Making authentic Hong Kong-style milk tea at home is easier than you think, offering a rewarding experience for both novice and experienced tea drinkers. With this recipe, you can now enjoy the rich, flavorful taste of this iconic beverage whenever you desire. So grab your ingredients, follow the steps, and savor the delicious results!