Question from a Reader: Hong Kong Milk Tea
Today a customer asked, "I was wondering which tea would you recommend in making Hong Kong style cold milk tea? And how do you prepare it?"
"PS: My favorite Imperial tea is the Hibiscus iced tea. I’ll definitely be ordering some more of that soon!"Our Asian Paradise blend is perfect for HK style milk tea! If you are a real HK milk tea lover, try this:
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.