Set meals[ edit ] A feature found in cha chaan tengs are set meals.
It should also feel and taste smooth, silky, and light in weight. The secret to making the best milk tea lies in the blend and ratio of different types of black tea.
Ceylon tea is a common component. Every establishment guards its recipe. The recipes differ in authenticity, in the amount of work involved, and in the types of equipment required. I made this for my parents the day after they got back from a trip to Hong Kong and they said that it tasted just like the milk tea they had there.
My uncle, who travels to Hong Kong 3 times every year, was surprised by how good it was too. Notes About the Recipes to Follow: This will make a huge difference to your Hong Kong style milk tea. Let me know if it works for you. This recipe uses the most authentic method.
Although it is very easy to make, it requires the most effort and you need to be careful not to burn yourself with the hot water. To use this recipe, you will need a cotton tea strainer and metal ring with handle.
This is my favourite recipe, because it requires much less effort than Recipe 1 and makes milk tea that is practically just as good. To use this recipe, you will need a percolator. This recipe makes one cup of milk tea. It is the easiest and quickest, short-cut recipe for Hong Kong style milk tea.
It requires no special equipment. Hong Kong Style Milk Tea Recipe 1 For this authentic method, you will need a cotton tea strainer and a metal ring with handle.
This recipe makes 4 to 6 cups of tea and doubles well.
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Broken tea leaves also known as tea dust or tea fannings are lower in cost and will result in a stronger brewed tea than whole tea leaves.
I use a combination of whole tea leaves and broken tea leaves. If want to use tea bags, remove the tea from the bags. If the tea leaves that you are using do not give you a strong enough tea, increase the amount of tea leaves to 9 or 10 tablespoons.
The tea must be very strongly brewed in order to stand up against the sweetened condensed milk and evaporated milk. In terms of the type of tea to use, try to use a combination of different types of black and red teas.
Alternatively, you could use granulated white sugar. Boil 4 cups of filtered water over high heat in a tall stove-top tea pot. Then turn off the heat. Place the loose leaf tea leaves into a cotton tea strainer also known as a sackcloth bag fitted on a round metal holder.
Place this inside the tea pot so that the metal holder rests on the rim of the tea pot and the tea leaves are steeping in the hot water. Steep for 10 minutes. Then place the strainer with tea leaves inside a different tea pot or heat proof container.
While holding the strainer above the opening of the empty tea pot, carefully pour the hot tea from the first tea pot through the leaves and strainer and into the second tea pot.The Peninsula Hong Kong has been the pinnacle of culinary excellence for over 90 years, forging its reputation with some of the best restaurants in Kowloon, Hong Kong.
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