Hong Kong Milk Tea Blend
$9.00 – $27.00 — available on subscription
Hong Kong milk tea origins when the region was a British colony. At that time, only the wealthy people could afford to enjoy tea. Locals brewed tea from leftovers, which was strong and very bitter. To enjoy the tea they decided to balance the tea with evaporated and condensed milk.
This exotic blend combines the world’s finest black teas from India and China. The English tradition of drinking tea with milk and sugar was reimagined in the Hong Kong style. A strong cup of this blend with sweetened condensed milk is known as one of the top ten “must have” foods from Hong Kong.
First, bring 1 gallon of water to boil with three cleaned out egg shells (the egg shells add calcium to the water and make a smooth, thick mouth feel, the way a good HK milk tea should taste). Second, remove the egg shells and add 1-1.5 ounces of Asian Paradise blend black tea. Cover and infuse for at least 5-6 minutes (or a bit more if you like your tea strong). Strain and remove tea leaves. Third, add equal amounts of condensed milk and evaporated milk to a glass, pour in the brewed tea, stir until the milk has completely dissolved (add a bit more condensed milk if you like your milk tea sweet), and enjoy! For iced milk tea, simply add condensed and evaporated milk to a pitcher, pour in brewed tea, and stir until the milk has totally dissolved. Cover the pitcher and ice until cold. When ready to serve, put a few cubes of ice into a blender and blend into ice shavings, put shaved ice into a glass, pour in the cold milk tea, and serve. To add a bit of color and flavor, drizzle some evaporated milk on the iced tea.
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