The Secret Behind Hong Kong Milk Tea 港式奶茶秘方公開

Welcome back, we are making Hong Kong style milk tea using tea leaves today. Through many years of testing, I find this combination to be the best. The first one is Chinese red tea, in Cantonese it's called Hong Cha. The second one is black tea, which is common in English breakfast tea. There are many brands, I like to use Ceylon. The third is Chinese Pu-erh tea, in Cantonese it's called Bo Lei. This adds a depth of flavor and fragrance. There is also eggshells, this is for neutralizing the tannins, which leaves a very bitter and dry mouth feel. Eggshells make the tea more smooth. First, you need a fine cloth tea filter. Then, crush two eggshells inside the filter. It's okay if there's a little bit of egg white, you don't have to worry about bacteria because the water is hot enough, and you will boil the tea the second time later anyways. You need two pots, or large teapots, which is even better. Add 15 grams of red tea, 10 grams of Ceylon tea, 5 grams of Pu-erh tea. Boil 1 liter of water and pour it into the tea. Let it steep for 8 minutes covered. Aerate the tea to bring out its fragrance by pouring it back and forth 8 times. Now, we have to address a myth here. There is the common misconception that people thought Hong Kong milk tea is made using women's stocking as the filter. This is incorrect, it is actually the stained tea filter bag that makes it look like stockings. After 8 times, bring it back to a slow boil, then remove from the heat. Don't let it boil vigorously, otherwise you will lose the delicate flavors from the tea. Transfer into a teapot to serve. In a 125ml tea cup, start with 1 tablespoon of condensed milk. Then add the tea. You can adjust sweetness and tea concentration according to your personal preference.