I posted the other day about this addiction that I developed for Hong-Kong style milk tea at Crimson Teas in town.
Since I cracked open a tin of evaporated milk yesterday when I made the turmeric golden milk tea, I thought that I’d play around with HK style milk tea with the rest of it.
This packet of leaf is past its prime. First, age, but more importantly because the pouch unhinged at the bottom early on—-pretty but useless pouches—and the leaf has been exposed to air for, well, probably since I purchased it.
Regardless, I thought there might be potential here. Vanilla black leaf. Vanilla bean honey. You get me?
Now, milk tea is strong, that is to say, intensely brewed, almost to the point of mistake. So I heaped up almost 2 teaspoons of leaf and let it steep for ooooh maybe 4 minutes, which for me it long.
After I made the milk tea with a huge glug of evaporated milk and at least a teaspoon and a half of vanilla infused honey, I googled the recipe for milk tea. Ayup, that’s how I roll—enthusiasm and action first, research later.
It turns out that HK style milk tea is made with English Breakfast, strongly steeped, and then all the other things.
My experiment, however, is still darn good though. Though, true enough, the base could be a bit friskier.
Also, these neighbours of mine—-whereever I go, there they are, yakking all at once, kids, adults, making noise. I move to another room and there they are again. Ugh!