Skip to content
Hongkong-Milchtee: KI-generierte Illustration Hongkong-Milchtee: KI-generierte Illustration Hongkong-Milchtee: KI-generierte Illustration Hongkong-Milchtee: KI-generierte Illustration

Hong Kong-style milk tea

Also known as Hong Kong Milk Tea

Strong, long-steeped Hong Kong black tea, strained through a cloth filter and enriched with evaporated milk; sweetened condensed milk or sugar to taste, served hot or iced.

Milk tea in Asia (Thai tea, teh tarik, Hong Kong) hot or cold 20 min 3 servings
Origin:
Hongkong
Milk:
Kuhmilch
Caffeine:
ca. 40–90 mg (Schätzung)

Rough guide; depends on bean, dose and method. Not a statement about effects or health.

Served in: Teacup

Language: DE · EN

Ingredients

  • 5 EL Schwarzteeblätter
  • 700 ml Wasser
  • Dosenmilch (ungesüßt)
  • Kondensmilch (gesüßt)
  • Eis

Preparation

  1. Bring the water to the boil with the tea leaves.
  2. Simmer gently for 12-15 minutes.
  3. Strain through a cloth filter or fine cloth.
  4. Stir in evaporated milk to taste (tea houses use up to about a third of the drink).
  5. Add condensed milk or sugar to taste; serve hot or pour over ice.

Equipment: Saucepan, Tea strainer or infuser

Served with: Saucer

Origin: Developed in Hong Kong cha chaan teng (tea cafés) under British influence.