Hong Kong Style Milk Tea

When one moves to China it is expected that they will begin drinking all the different types of tea grown here. Uh, nah. Since giving up drinking cola like an addict many years ago, I made the switch to British style milk tea. And then my friend, Mr. Mai, introduced me to…Hong Kong style milk tea. Oh the joy, the taste, the caffeine high!

Hong Kong style milk tea contains 5 tea bags to a small mug of hot water. Yes, that’s right, 5 bags. It’s basically espresso tea.  I use a press to steep my tea. It’s large and in charge and makes enough tea for me to drink 2 tall cups of this magic elixir. Because I make it in such a large vessel, my tea isn’t quite the rocket fuel that is served at the coffee shop. Speaking of rocket fuel, we renamed the special tea a Blast Off for the week of Space Camp last February. It was so popular that they ran out of ingredients the last day of camp!

Here’s what you’ll need:

My milk tea is very different from the norm. I use a deep, dark brown sugar that is only one step away from molasses, and lately we’ve been adding a spoonful of coconut oil to help our brains and give it a tropical flavor. It’s amazing.

Most Americans do not know how to make a proper cup of tea. It’s important to bring your water to a boil and start steeping the tea bags right after it stops bubbling. So the water is piping hot which enables the tea to fully express itself in the steeping process. (Don’t I sound knowledgeable?) Let that steep for a good 4-5 minutes and you will have wonderful ‘red tea’ as it’s known here in China.

Add your your spoonful of sugar and coconut oil to your cup, then pour in the hot tea. The heat from the tea will melt the coconut oil quickly. Fill the cup up just shy of one inch from the top, stirring all the while. Next comes the full cream milk. I’m not sure if you can even obtain this kind of milk in the US but here in Asia we get it imported from Australia and New Zealand. And boy is it yummy. Our boys were raised on full cream milk in the Philippines and consider whole milk to be like water. Sorry guys.

 

The whole mixture will be the color or caramel and go down just as smoothly. Yum. I’ll need this extra caffeine boost to get through Family Time at the coffee house today. The story I’ve picked out is Where the Wild Things Are.  Woohoo!

 

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3 responses to “Hong Kong Style Milk Tea

  1. Thanks Kathi! R & P just home from Ulaanbaatar & headed to Briefing in MSP tomorrow. Weather delay out of Mongolia kept us from going to the new HD, aka Patmos. Blessings to you & Mark. On May 29, 2016 3:16 AM, “drinking coffee in china” wrote:

    > kathi posted: “When one moves to China it is expected that they will begin > drinking all the different types of tea grown here. Uh, nah. Since giving > up drinking cola like an addict many years ago, I made the switch to > British style milk tea. And then my friend, Mr. Mai,” >

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