Homemade Hong Kong Style Milk Tea
1.
After the water is boiled, add Ceylon black tea powder. (Boil for 6 to 10 minutes, it tastes a lot more astringent than you think! If it is not astringent, add a little more black tea powder, and then add evaporated milk, the milk tea flavored by the non-astringent black tea is not strong)
2.
Stirring constantly, I use a large pot and it doesn't overflow so easily. Those who are easy to overflow are best to guard, otherwise it will be troublesome to clean up afterwards! ! Experience it!
3.
Filter with gauze. After filtering, the gauze will infect the color of the tea. My gauze was white before.
4.
Pour into the cup
5.
Add a little sugar while it's hot
6.
Add black and white evaporated milk, what I want to say here is! The normal ratio is that milk is one-third of tea and two-thirds of tea. I think there is more milk in this ratio. If you want a darker tea, you can put less milk. If you like sweet and full-bodied tea Polysaccharides and milk.
7.
Stir evenly, a little lighter color is enough, it is the color of authentic Hong Kong-style milk tea
8.
A little color difference, the real thing is a bit darker than this! ! Drink milk tea while it's hot, I haven't tried iced milk tea yet.
9.
This is the Nestle Sanhua evaporated milk I used this time. The packaging was torn by me. I found a picture on the Internet. You can check it out
10.
This is the black and white evaporated milk I have been using before. It tastes similar to Sanhua. If you can buy it, I would prefer this one. I can't say why
11.
Picture here
12.
This is Ceylon black tea powder. A pound and a bag can be used many times, compared to black tea bags, this flavor and cost-effective!
Tips:
1. The tea must be tasted, it must be astringent than you think
2. I usually cook a pot of black tea, and then add milk and sugar when I want to drink it. When the tea is cold, it can be heated before adding sugar milk.
3. Drink the milk tea while it is hot! Drink while it's hot! Drink while it's hot!
4. The Hong Kong-style milk tea needs to be filtered many times when it is filtered and then boiled a few times before the tea taste is completely released. Me. Without that effort, just filter the residue directly.
