Although there are many small stands throughout the city selling “Bubble Tea,” the Taiwanese style of milk tea, Hong Kong’s milk tea remains conspicuously absent.
They share a name, but the two styles differ significantly. Taiwan’s milk tea is a sweet concoction of tea concentrate and cream while Hong Kong’s is stronger, with a velvety texture and smoky aroma.
Milk tea vendors in Hong Kong typically offer a selection of three to five teas selected for their flavors or aromas. The teas are blended and boiled for 10 minutes, then filtered and cut with milk.
Follow these simple directions to make your own at home.
- If you are not confident enough to blend your own teas, pick a simple black tea from Thailand. You can find some at Lisa’s Shop in Sanyuanli Market, where it is priced 30 yuan for 400 grams.
- Place the tea in a mocha machine, as if you were making a cup of coffee. Cleanup will be easier than if you use a cotton bag and the tea will come out with a deep red color and strong aroma.
- Slowly add evaporated milk until you reach a taste you like. Black & White is the brand used in Hong Kong and it’s available for 10 yuan per jar in Sanyuanli Market.
Add lots of ice to create a cool summer drink.