Hong Kong-style Milk Tea-the Classic Partner of Pineapple Buns

Hong Kong-style Milk Tea-the Classic Partner of Pineapple Buns

1. Pour Ceylon black tea into a tea bag.

2. Put 700 grams of water in the pot and boil it on medium-low heat until the water boils. When cooking, pull the tea bag in your hand to let the black tea infuse into the water in the pot, but be careful not to let the tea bag touch the bottom of the pot.

3. After boiling, turn off the heat and start to pull the tea, which is to pour the tea high from one container into another.

4. Then pour it high up in the original small pot, pulling the tea back and forth in this way.

5. Then repeat steps 1-4, which is to boil once more, and then pull the tea twice. Finally, grab the tea bag with your hands to squeeze out the tea.

6. Heat the black and white evaporated milk in water to warm.

7. Put sugar in a large bowl and hit the tea first.

8. Hit the milk again.

9. A cup of Hong Kong-style milk tea is ready!

10. If you have not finished drinking, you can put it in an ice bag and freeze it into ice cubes. The next time you make milk tea and drink it, put these ice cubes in. The flavor is much stronger than that of white water ice cubes.

Tips:

Pulling tea can remove the bitterness and astringency of tea leaves. This step is not necessary!