I made this one as a Hong Kong style milk tea earlier this evening. Om nom nom! I steeped it extra strong, poured it over a teaspoon of sweetened condensed milk (I have some in my fridge since DavidsTea posted that recipe and I decided I had to try it. Now I have to use it up!), then added ice.

This tea is EXCELLENT served this way. The sweetness, maple and milk all blend together, and oh, I wanted more. But I’m not having any more caffeine tonight, so I have to wait till tomorrow. Hopefully it’s nice and hot and sunny. I might make a big jar of this and take it to the park and read on the grass while sipping tea.

200 °F / 93 °C 5 min, 0 sec

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Black teas are my favourite, although I do drink the occasional green tea. I am exploring herbal and fruity teas for summer icing and winter evenings, and oolong and pu erh are new and exciting… although I do not like a tea that tastes mostly of seaweed.

No: Spearmint or peppermint, licorice root, gluten (cookie bits, wheat, rye, barley, I’m OK with oats)

After sending my first box to the USA, bubble-envelope swaps are where it’s at.

When I rate, my ratings are based on the little faces, and depend on what face I make when I sip the tea! :)

Also: A map of tea places in Vancouver. I’ve been to some of them, but not a lot. If you have any suggestions, please let me know!


Vancouver, BC, Canada



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