Elevated Hong Kong Milk Tea
A hot Hong Kong milk tea hack: simmer Classic Black, then whisk Assam black tea powder into the brew and pour it over evaporated milk.
Simmer
5 min
Yield
1 cup
Instructions
- Add the Classic Black tea to a small stovetop pot and pour in the hot water. Make sure all the leaves are submerged, not just floating on the surface.
- Place the lid on, and simmer on medium-low heat for 5 minutes.
- Strain the simmered tea into the shallow bowl and add the Assam black tea powder directly into the brewed tea.
- Gently whisk the tea shot until it is well combined. If you would like to add sweetener, whisk in the brown sugar. If not, go on to the next step.
- In the serving cup, pour in the evaporated milk. Carefully pour the prepared tea mixture into the serving cup and stir well.
Tips from our tea room
- Stir the leaves down at the start so they all steep, not just the ones floating on top.
- Whisking Assam powder into the already-brewed Classic Black is the home shortcut for the aeration that makes Hong Kong milk tea taste stronger and fuller.
- Brown sugar is optional; whisk it into the tea shot if you want it sweeter.
- A swap: For a lemon glass with the same leaves, see Hong Kong Style Lemon Iced Tea.
FAQ
Why whisk tea powder into brewed tea?
It is a home shortcut for the traditional aeration that makes Hong Kong milk tea stronger, with a fuller mouthfeel. After a 5-minute simmer of Classic Black, you whisk 1.5g (1 tsp) of Assam powder into the strained brew.
Is the brown sugar required?
No. It is optional. If you want it, whisk 1 tsp into the tea shot before you pour the tea over the evaporated milk.
