Hong Kong milk tea is also known as "stocking tea", because it is brewed with large tea stockings of silk stockings. The texture is creamy, thanks to evaporated milk (which is even more intense if you opt for sugar-sweetened condensed milk).
As the name suggests, milk tea originated in Hong Kong. Milk tea originated during the British colonial rule of Hong Kong. The tradition of English afternoon tea, black tea with milk and sugar, became popular in Hong Kong. Milk tea is similar to this, except that it replaces regular milk with evaporated or condensed milk. It is called "milk tea" to distinguish it from "Chinese tea". Outside of Hong Kong, it is also known as Hong Kong-style milk tea.
Hong Kong-style milk tea is a milk tea made from condensed milk instead of evaporated milk and sugar. The taste can be imagined, and it is sweeter than ordinary milk tea. Milk tea and coffee are drunk together as Mandarin ducks.
The taste and texture of Hong Kong-style milk tea may be affected by the milk used. For example, some Hong Kong tea restaurants like to use bottled milk, that is, it is not pure evaporated milk (as with most retail brands), but a combination of skim milk and soybean oil.
Here's how to make classic Hong Kong-style milk tea simple, and the same goes for Mandarin ducks
raw material:
1 cup of water
2 tbsp black tea leaves (preferably a little stronger Ceylon black tea)
1 can of condensed milk
Filter
1. Place the water and tea leaves in a small pot and heat over medium heat.
2. Bring to a boil and reduce heat and cook for 3 minutes.
3. After turning off the heat, add condensed milk, reheat and boil for 3 minutes.
4. Filter out the tea leaves and condensed milk with a strainer.
5. Drink hot or (optionally) chilled and added ice.