“Hong Kong Style?” Milk Tea
Early Fall, Cloudy (finally, recovered some sanity after this long lasting ever sickness :))
This morning, I was drinking this milk tea I made, it is soooooooooo tasty that I think “ha! how romantic it is, if one day your great great great grandchild opens a closet, finds this recipe lying at a corner of the closet, tries to replicate it, and then savors the same tastiness his/her ancestor had enjoyed …”
So here I am:
(1) you start with adding some sugar in a pan, the sugar turns to brown after a minute or two under the heat
(2) you add milk, remember to keep the temperature low, and keep stiring
(3) you add a small spoon of black/red tea (black/red tea are fermented green tea, they can be stored for a long long time, a famous one is 大红袍 da(4) hong(2) pao(2) from Fujian Province, which I used)
(4) during cooking, find some tools (have fun with it :)) to crush the tea leaves to get more tea flavor out
(5) after the milk turns to brownish, you use a filter to filter the tea leaves
(6) if you want, you can also add some tapioca pearls
This type of tea sells 5-6 dollars in the shop down the corner, but home-made one is cheaper, maybe more healthier (less sugar). It is so tasty that I forgot taking any pictures before drinking it all. My baby keeps saying “more” “more”, lol. It is so easy to make too. Worth a try?!