Hong Kong-style milk tea

Hong Kong-style milk tea is a cherished beverage in Hong Kong, typically enjoyed during lunch as part of the local tea culture. Its origins date back to the British colonial era, reflecting British afternoon tea customs but with a distinctive twist: it uses evaporated or condensed milk instead of fresh milk. This tea is affectionately called "silk stocking milk tea" because the sackcloth filter bag used to brew it resembles a silk stocking.

To make Hong Kong-style milk tea, a blend of black tea, evaporated milk, and sugar is boiled together. Some variations use condensed milk for a richer flavor. The magic lies in the sackcloth bag that filters the tea leaves, imparting the drink's signature smooth texture and robust taste.

The process begins with boiling tea leaves in water, then allowing the mixture to simmer. The tea is filtered through the sackcloth bag multiple times to deepen the flavor. There's some debate among enthusiasts about the optimal technique, particularly regarding the sequence in which the ingredients should be added. A quality cup of milk tea is judged by its smoothness, frothy top, and slight hints of oil on the surface.

There are several varieties of Hong Kong-style milk tea, including iced milk tea, cha jau (milk tea with condensed milk), and yuenyeung (a blend of milk tea and coffee).

This tea is a staple in the daily lives of Hong Kongers, often enjoyed during afternoon tea or with meals. You can find it in Hong Kong-style western restaurants, cha chaan teng (local diners), and dai pai dong (open-air food stalls). The criteria for a perfect cup include smoothness, a frothy top, and a slight oily sheen. Whether served hot or cold, with condensed milk or mixed with coffee, Hong Kong-style milk tea remains a treasured part of the city's culinary heritage.