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Hong Kong milk tea is strong black tea poured repeatedly through a cloth filter and mixed with evaporated milk — the signature drink of Hong Kong’s cha chaan teng diners. Bold, tannic, and silky smooth.
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British-era milk tea evolved its own style in Hong Kong’s casual cha chaan teng cafés. The long cloth strainer looks like a stocking, so it’s also called "silk stocking milk tea." The brewing technique is listed as part of Hong Kong’s intangible cultural heritage.
Bring the water to a boil in a pot, add the tea, and simmer on low for 5 minutes.
Strain into another pot through a cloth filter (or a fine sieve lined with paper towel).
Return the tea to the pot with the leaves, reheat, and strain again. Repeat 3–4 times, pouring from a height, to draw out body and make it smooth.
Put the evaporated milk in cups and pour in the hot tea. Sweeten to taste.
