http://www.teaguyspeaks.com

http://motor.atnext.com/moPrintContent.cfm?article_ID=’%23%3C_%3DPO_%25%22%40%20%20%0A&CAT_ID=18

(above is how to make milk tea in Chinese)

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There are a lot of stories about how to make this silky-smooth favourite cup from this buzzing oriental city. We don’t pretend to be the experts, but we can tell you this: absolutely elementary ingredients for this tea is English Breakfast and evaporated milk.

Make 2 cups 1 tbsp English Breakfast 1 tbsp Assam Black tea 1 tbsp Irish Breakfast 1 tsp Pu-erh 1 tsp Lychee black tea 2x 1/3 cup of evaporate milk 2x 1 tbsp sweetened condensed milk 2 teapots Steep all tea leaves in 400ml boiling water for 5 minutes. Strain and pour the tea from one teapot to another from about a forearm’s height to aerate the tea (this can be quite messy – best do it in the kitchen sink). Pour it back and forth between the two teapots for 3-4 times. Little bubbles will form in the tea as you aerate the tea. Get two cups, pour in each cup 1/3 evaporated milk and 1 tbsp sweetened condensed milk. Then add in brewed tea. Ready to enjoy. Sweetened with sweetened condensed milk or sugar if desired. Want it: More fragrant: add 1 tbsp Ceylon Classic OP More “caramelly” or Redder brew: add 1 extra Assam black tea The Brew darker with a stronger overall taste: use more irish breakfast or more broken leaf tea leaves

http://teasonline.com.au/catalog/hong-kong-style-milk-p-929.html

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