How to Make HK Milk Tea
2x large brewing vessels, something with spouts and can be placed on stoves
A large strainer (HK milk tea ring and stocking ideal, if not a heat-resistant sieve with muslin cloth tied around it.
Stovetop or hotplate
Traditionally 3x different cuts of Sri Lankan black tea - fine (fannings), mid-size, coarse i.e. FBOPF, BOP, FBOP - drop us a line if you want us to blend this up for you. If unavailable, a single fine-cut Sri Lankan black tea can be used although it will not have the ideal complexity.
- Place strainer into one brewing vessel. Add 3/4 cup of tea leaves in strainer. Fill with 1.5 litre of boiling water.
- With strainer and tea still inside, place vessel on stove and allow to simmer.
- Once tea starts to bubble, continue simmering for another 5 minutes.
- Holding an empty second brewing vessel in one hand, swiftly but carefully transfer the strainer with tea leaves with other hand. Tip: lift the strainer directly above its original brewing vessel first, allowing the tea to continue flowing down then bring the second vessel to catch the downflow - this will create less mess than bringing the strainer horizontally across.
- Once the strainer is transferred, pour the tea from the original vessel back through the strainer now sitting atop the empty vessel.
- Steps 4 and 5 together is called "knocking the tea". Knock the tea four times i.e. repeat this process three more times.
- After the final "knock", place the vessel that has the strainer and tea infusion back on a simmer until it starts to bubble again. Turn off stove, remove the strainer and spent tea leaves. The tea is now ready.
- Fill a tea cup with 1/4 to 1/3 evaporated milk. Pour tea into cup.
- Allow any remaining tea to cool to room temperature, then refrigerate. Can be reheated on the stove later.