I remember when I was young before true tea I would over steep like 15 Lipton original black teabags in 500ml of water with honey and whole milk. It's something I still enjoy when I'm feeling nostalgic.
Love this episode. Big thumbs up from Hong Kong! Personally I think using Da Hong Pao for milk tea is a bit of overkill (probably because milk tea to us is a cheap, everyday thing), but I do mix Ceylon and Ripe Pu-erh tea bags when make my own milk tea in the office for a little extra depth and rounded flavour.
Traditional Chai tea made in our homes is made with whole milk and often ground cardamom. Condensed milk is not used in indian subcontinent. its whole milk cooked and reduced with black tea. There is another milk tea that is made with green tea leaves and pinch of baking soda called “kashmiri pink tea” a speciality of kashmir. You should try these two teas (if anyone adds condensed milk they are conning you)
Yes, I was wondering where the notion came from that Chai would be made with condensed milk. Having lived in South-India most of my life I have never seen people use condensed milk in Chai - not in Kerala, Tamil Nadu or Karnataka. Maybe in the UK that is the case. In any case Hong Kong milk tea is a treat too.
What are you talking about? I grew up drinking condensed milk tea in my home country Bangladesh. It is in Indian subcontinent. Are you a Chai tea elitist of some sort? Adding whole milk is a new trend here.
@@ranjanbiswas3233I've had recipes made with evaporated milk and it's good, prevents the tea from being to watery or the milk from curdling during the boiling process
I happened to have all the ingredients and teas for this in my house! I made your blend according to the instructions and it was splendid. Thanks for the video!
Hello from India....I have been researching tea pulling which brought your video in my search list...it gave me immense pleasure to realise that this milk tea loved in Hongkong, is also made in the tea stalls of Chennai in Southern India. They use the same stocking cloth filter, and steel tumbler for pulling the tea....milk is simmering on a separate boiler....in the final serving cup, they first add some sugar, then the milk, then the tea brew leaking out from the filter directly into the cup. Then pulling from cup into tumbler...the tea is unique, not the regular milk chai ubiquitous to India, but absolutely divine and unforgettable....I have been trying to replicate it in my own kitchen in Mumbai (western India), but with little success...I will use the input from your video, and see if I can reproduce the tea experience I had in Chennai... many thanks for your video, I admire your deep knowledge and love for tea...
You encouraged me to enjoy a trial of it - now mind you I have never been to Hong Kong - I did a heaping teaspoon of cut black orange tea - then had it with some A2 cream and sweetened with monk fruit. It was quite enjoyable.Don't be to hard on me I am a new tea drinker.
Discovering diversity of traditions is always interesting. Something like milk in tea can be rare for tea lovers, it can be also unsatisfaying in some ways, but it has its own tradition and story. So you can at least experience a part of the story by tasting a drink. Just enjoy and remember. Make it in your way if you like it. It can be great or not - but this is the journey. Thanks Don.
IMO the milk tea at Lan Fong Yuen has dropped in quality a little bit. There's another famous cha chaan teng near Tsim Sha Tsui/Jordan called the Australian Dairy Company which does really good milk tea. Definitely try it out next time you visit!
@@SuccessforLifester most ppl say laai, but i believe naai is the right way. Similar to the way how some English speakers say shouldov instead of should've, the wrong way has been popularised because its way easier to say
oh and if you find yourself in HK, this place in Cheung Sha Wan still does the same super authentic milk tea I had in my childhood. goldgardenfood.com/ It tastes way better than the run-of-the-mill manufacturer pre-mixed tea at most restaurants
Made my own version of your recipe this morning with what I had and it turned out beautifully. I used Ceylon, Empress Oolong, and Butterfly Light. I didn’t have jujube but I relied a little on the chenpi for some citrus fruitiness. It was perfect with my breakfast.
urbanequinox it worked great! I am definitely going to try their version when I can because I know it’ll be closer to what they were tasting in Hong Kong than my own attempt with what I had in my tea cabinet!
Happy to be a Sri Lankan, we produce the world famous Ceylon tea which has that authentic taste. I m a HK milk tea lover too.. Specially when it's served in that ice bucket.
Btw - please don‘t drop that foodie video in Hong Kong idea! It would be a joy to watch you and celine eat your way through the streets of Asian metropolises. Shanghai, Hong Kong, Mmmmmmmm...... Please remember that when you go to Yunnan for the Puerh video! Thanks!
There is nothing like Hong Kong milk tea, but I could never explain exactly what the difference was. And in this video, you nailed the explanation in one go. If I could give more thumbs up, I would! Thanks for the video!
I am in Melbourne I visited few Hong kong milk tea place. My take is very simple and I can see it consistently provide me the result. Go to Indian grocery buy Tata Gold loose leaf. In 450 ml water put 21 gms of the the tata gold and brew for more than 15 min. Use evaporated milk get the same taste.
Wow I was just looking for how to make milk tea (like the regular shop milk teas) and found this video. I didn’t know milk tea can be so complicated. I don’t know any of the teas you mentioned and was so disappointed to hear you don’t sell your blend, but this video gave me the urge to make some good milk tea at home. Thanks a bunch for your effort, to go to Hong Kong just to get the flavor profile down.
I also spent many years perfecting my own hong kong milk tea. I almost always make them in my office. Over the years I switched from saucepan to percolator to just steeping very long, because the former 2 methods are rather unsustainable in an office environment. Have you tried these brewing methods? If so, why were they not used? Do you know of simple ways to brewing the strongest tea? Thank you for the video. I learned something as I did not think of grinding up your loose leaf, and I'm happy tea experts are also into hong kong milk teas,
I have a Question on Tea Boiling.. Some tea masters says that the water have to be boiling first before tea leave/dust are added.. while some just add tea leave/dust from the start before the water starts boiling.. My question is does it make a difference to the outcome of tea in terms of fragrance, aroma & taste? Any opinions or tips?
She's beautiful. You guys are great and honest. One time I went to Singapore and went to a very small cafe for a milk tea. I really felt that that's the best milk tea, beating all other verities of milk tea. I can't figure out what's the special ingredient in there.
I would recommend trying Indian chai as well. Indian chai doesn't use any condensed milk at all, especially how my mother has been making for the past 20 years of my life. Ideally you brew similar to how you did but add whole milk to get a similar color to what you had here. Of course you want to heat up the milk a little bit before putting it in your tea. Maybe add sugar as needed if you're wanting some kind of sweetener even though it isn't needed. I'd recommend some kind of Darjeeling or Assam tea for that.
ClockworkAvatar Royal milk tea is normally made with a somewhat high quality Assam or Darjeeling tea. The tea flavor is less pronounced as it is boiled *with* milk, similar to chai.
Royal milk tea is a Japanese invention, it is much smoother and lighter in body, a light tea with milk. The Hong Kong milk tea is a very very very strong potent black tea enriched with thick evaporated milk. Essentially milk tea on steroids. Pungent and thick.
I'm gonna do it, I put milk in my coffee Ps. Love your channel, never drank tea before finding this channel. I'm a coffee drinker but I'm trying to get into tea. Keep up the great work.
Anyone have good vegan options for this tea recipe? Someone suggested peanut milk below but that’s a tricky one with allergies. Would love to hear more about this 🙏
Fantastic! I once tried to make Hong Kong Iced Litchi Tea - and failed spectacularly. I am now inspired to try again, and again . . . until I succeed. Or until Mei Leaf takes up the cause :)
I wonder which ancient Chinese dynasties have produced the most treasured teawares (cups, teapots, etc.).I need to find some hong kong milk tea in the San Jose/SF area if they have anything as close to it.
Enjoyed this a lot . Thanks guys. Do you have a recipe for Thai tea blend?. I looked everywhere but it always comes blended in with the spices. Couldn’t find a recipe for it.
I have always drank my tea, dark and strong with evaporated milk. I steep Irish breakfast tea and add evaporated milk, no sugar as I don’t like it sweet. Do you have any videos on Matcha tea, hot, with milk?
There’s something special and fun about mixing various Ceylon teas to brew the perfect cup of HK milk tea. I don’t usually have Ceylon handy so I would use yingde red tea as base(cheapest), a pinch of Keemun, pinch of yunnan big leaf red tea, lapsang souchong and Sun Moon Lake red tea, 100’C water and brew it for 5 min to get the strongest brew, dash of evaporated milk and sugar. It taste nothing close but so delicious and fun.
I was about to write that you can make this vegan with peanut milk and then the egg shell went in... Now I don't have anything to write except... Thanks for making the expensive detour to Hong Kong! I would look forward to cooking / food tour videos from your travels. Cheers!
You can make a nut based cream just by raising the nut:water ratio. For peanuts the standard was 300g nuts for 1.5 litre of water, and for peanut cream it was 500-600g for 1.5 litre. I may return to my milk tea experiments because of your new recipe, so I will be able to confirm that it's doable in practice, not only in theory. By the way: once, while helping a friend with opening a restaurant, I practiced for a month the coffe / tea bar. I was most probably the only gong fu brewer in the neighborhood, and 100% among restaurants/bars. But most interestingly (as I now learned) I was the only one who unknowingly used the Hong Kong tea pouring technique: I always poured tea into the cup from a height like Celine here does!
Super Sir, nice information,,l am Indian masala tea drinkers with milk and sugar,,,,it is very addictive,,now I am drinking Black tea only ginger,,,very good for your stomach and healthy,,,
When adding the egg shell, is it rinsed or dried, or freshly cracked? Only use half of the shell or the whole shell? With lots of love from chilly Arizona USA, 60/36f today.
I was honoured to stay at Catterick Garrison at one point many years ago, where I drank tea with milk already added from large urns. At the time I thught thiswas a way of saving time, or limiting choice; now I know there is a tradition behind it.
Yo thanks Mei Leaf, I've always wondered about the secret to hong kong milk tea! Celine is so beautiful!! Ya'll should do more travel vlogs in the future!
Correction..Chai milk or Karak the Indian name for Chai milk is not made by condensed milk. It’s made by Rainbow Evaporated milk but not that sweetened condensed milk. I like karak thumbs up if you do.
Hi! :) thanks a lot for the great video and for experimenting for us! A quick question: now that Fire Phoenix is now longer available, what would you suggest to use instead? Thank you in advance for your answer and continue the great job!
Autumn light or Black Yunnan Tyo would be my choices - Autumn light is going to make a brighter and lighter brew and Black Yunnan will be rich and deep
Why don't you sell the whole leaves in a measured out pre portioned packs, this will allow you to buy the leaves for selling on there own and for selling the mix for people to grind on their own to make this tea? - also sorry if this was suggested before, i'm being lazy today and not searching the other comments !
Happy that you've found your passion.. (I am American and not really into the tea .. watch because I love to see your love of the tea..) respect that you've given folks the way to make this type of tea.
I like y man your accent and introduction so elegance finally content of clips more important to me as i love tea and coffee also i search and try any new methods to do
Unsure if I've ever asked you this, but do you have an Australian twang in your accent? You speak in the most gorgeous mixture of Melburnian and London accents.
I'm new to tea and have been making this hk milk tea with ceylon op-1 tea leaves. Just noticed in the ingredients it says chopped. Is chopped the same as grinded? Thank you!
Interesting that they strain it four times, with four being taboo in Chinese. Does the taboo not translate to Cantonese (deriving from a homophone of death in Mandarin)?
As a hongkonger, I totally respect that you two take Hong Kong milktea very seriously. Great effort! keep up with the good work!
Is milk tea Laai or naai in Cantonese?
@@SuccessforLifester for milk it's naai
@@stacyowl1658 Thanks. I think due to the lazy tone, many also use laai. In fact a Cantonese teacher audio taught it as laai
@@SuccessforLifester I said it as nai, and my friend corrected me saying it’s “lai.” Then I discovered lazy tone. Funny, huh? lol…
@@elith6930 I am sticking to nai. As lazy tone seems like a modern development
13:55 - skip to the actual tea making
Phill it’s actually @20:00
No thanks
thxxxxxxxxxxx
Thank u 😭❤
#Blessed
I remember when I was young before true tea I would over steep like 15 Lipton original black teabags in 500ml of water with honey and whole milk. It's something I still enjoy when I'm feeling nostalgic.
How long do you steep it for?
Don your passion for tea is full of so much joy and inspiration. Love your videos!
Love this episode. Big thumbs up from Hong Kong! Personally I think using Da Hong Pao for milk tea is a bit of overkill (probably because milk tea to us is a cheap, everyday thing), but I do mix Ceylon and Ripe Pu-erh tea bags when make my own milk tea in the office for a little extra depth and rounded flavour.
How to pronounce milk in Cantonese? Is it Laai or naai?
@@SuccessforLifester older/correct way to say it is naai5 but more modern way is laai5 especially in HK where they talk fast
@@yesfinallygot1 ok thanks. Something which I think is called lazy tones. An audio course I listen to use laai. Though a dictionary said is naai
Traditional Chai tea made in our homes is made with whole milk and often ground cardamom. Condensed milk is not used in indian subcontinent. its whole milk cooked and reduced with black tea. There is another milk tea that is made with green tea leaves and pinch of baking soda called “kashmiri pink tea” a speciality of kashmir. You should try these two teas (if anyone adds condensed milk they are conning you)
Yes, I was wondering where the notion came from that Chai would be made with condensed milk. Having lived in South-India most of my life I have never seen people use condensed milk in Chai - not in Kerala, Tamil Nadu or Karnataka. Maybe in the UK that is the case. In any case Hong Kong milk tea is a treat too.
kashmiri pink tea or noon chai is a little more complicated than just green tea with baking soda😅 but yes a delicacy of kashmir for sure!
Chai is my absolute favourite thing in the world♥️😊
What are you talking about? I grew up drinking condensed milk tea in my home country Bangladesh. It is in Indian subcontinent. Are you a Chai tea elitist of some sort? Adding whole milk is a new trend here.
@@ranjanbiswas3233I've had recipes made with evaporated milk and it's good, prevents the tea from being to watery or the milk from curdling during the boiling process
I happened to have all the ingredients and teas for this in my house! I made your blend according to the instructions and it was splendid. Thanks for the video!
Major points for having all those ingredients! 😳😂👍
You guys are having so much fun, you crack me up! Now I’d like to learn about Tibetan yak butter tea. 😋 Cheers from Norway!
y'all should have a separate page on your website just for recipes.
These videos keep getting better. Respect for your decision.
Hello from India....I have been researching tea pulling which brought your video in my search list...it gave me immense pleasure to realise that this milk tea loved in Hongkong, is also made in the tea stalls of Chennai in Southern India. They use the same stocking cloth filter, and steel tumbler for pulling the tea....milk is simmering on a separate boiler....in the final serving cup, they first add some sugar, then the milk, then the tea brew leaking out from the filter directly into the cup. Then pulling from cup into tumbler...the tea is unique, not the regular milk chai ubiquitous to India, but absolutely divine and unforgettable....I have been trying to replicate it in my own kitchen in Mumbai (western India), but with little success...I will use the input from your video, and see if I can reproduce the tea experience I had in Chennai... many thanks for your video, I admire your deep knowledge and love for tea...
You encouraged me to enjoy a trial of it - now mind you I have never been to Hong Kong - I did a heaping teaspoon of cut black orange tea - then had it with some A2 cream and sweetened with monk fruit. It was quite enjoyable.Don't be to hard on me I am a new tea drinker.
Discovering diversity of traditions is always interesting. Something like milk in tea can be rare for tea lovers, it can be also unsatisfaying in some ways, but it has its own tradition and story. So you can at least experience a part of the story by tasting a drink. Just enjoy and remember. Make it in your way if you like it. It can be great or not - but this is the journey. Thanks Don.
Milk + Egg Tart + Pineapple bun , YUMMY!!!
Amen!
IMO the milk tea at Lan Fong Yuen has dropped in quality a little bit. There's another famous cha chaan teng near Tsim Sha Tsui/Jordan called the Australian Dairy Company which does really good milk tea. Definitely try it out next time you visit!
Australia! :3
You have to bear with the infamous bad manners of the service staff there.
Milk is pronounced as laai or naai in Cantonese ?
@@SuccessforLifester most ppl say laai, but i believe naai is the right way. Similar to the way how some English speakers say shouldov instead of should've, the wrong way has been popularised because its way easier to say
oh and if you find yourself in HK, this place in Cheung Sha Wan still does the same super authentic milk tea I had in my childhood. goldgardenfood.com/
It tastes way better than the run-of-the-mill manufacturer pre-mixed tea at most restaurants
Hello. You always put a lot of research and effort in your work, and thus the end product is always exceptional. God bless you both, with love.
Made my own version of your recipe this morning with what I had and it turned out beautifully. I used Ceylon, Empress Oolong, and Butterfly Light. I didn’t have jujube but I relied a little on the chenpi for some citrus fruitiness. It was perfect with my breakfast.
Wit_Tea_Taster What a great idea to use chenpi! I am going to have to try both versions... 🙂
urbanequinox it worked great! I am definitely going to try their version when I can because I know it’ll be closer to what they were tasting in Hong Kong than my own attempt with what I had in my tea cabinet!
Celine's expressions causes my mouth to water! Great video! Greetings!
Happy to be a Sri Lankan, we produce the world famous Ceylon tea which has that authentic taste. I m a HK milk tea lover too.. Specially when it's served in that ice bucket.
I love Hong Kong milk tea so much, reminds me of home while i'm in another country!
I love watching these videos my Sunday morning ritual. I remember seeing this tea on a food programme touring around China Taiwan and India.
This lady is just adorable and the gentleman is a great lead in what he does. Great stuff! Much better than the BBC's failed take on British tea.
Wow didn't expect a milk tea video from you guys! What a pleasant surprise..
its actually 18:30
Btw - please don‘t drop that foodie video in Hong Kong idea! It would be a joy to watch you and celine eat your way through the streets of Asian metropolises. Shanghai, Hong Kong, Mmmmmmmm...... Please remember that when you go to Yunnan for the Puerh video! Thanks!
Ahmad tea's ceylon black works very well as a base for this milk tea
Agreed! 🤝
There is nothing like Hong Kong milk tea, but I could never explain exactly what the difference was. And in this video, you nailed the explanation in one go. If I could give more thumbs up, I would! Thanks for the video!
I am in Melbourne I visited few Hong kong milk tea place. My take is very simple and I can see it consistently provide me the result. Go to Indian grocery buy Tata Gold loose leaf. In 450 ml water put 21 gms of the the tata gold and brew for more than 15 min. Use evaporated milk get the same taste.
Celine is so beautiful! Fantastic content, thanks!
DP ie Who is Celine? She’s famous?
@@bidenisthebestpresidentlma4141 Celine is Don's wife.
Starbucks here 🇨🇦 has just introduced black tea latte
Wow I was just looking for how to make milk tea (like the regular shop milk teas) and found this video. I didn’t know milk tea can be so complicated. I don’t know any of the teas you mentioned and was so disappointed to hear you don’t sell your blend, but this video gave me the urge to make some good milk tea at home. Thanks a bunch for your effort, to go to Hong Kong just to get the flavor profile down.
I also spent many years perfecting my own hong kong milk tea. I almost always make them in my office. Over the years I switched from saucepan to percolator to just steeping very long, because the former 2 methods are rather unsustainable in an office environment. Have you tried these brewing methods? If so, why were they not used? Do you know of simple ways to brewing the strongest tea? Thank you for the video. I learned something as I did not think of grinding up your loose leaf, and I'm happy tea experts are also into hong kong milk teas,
For me, I used thermos to get the tea temperature hot and extra tea leaves to get it stronger. As I can’t use stove to make it in office. :)
Does your office have an espresso machine? You should give that a try
I love you two, and the quality of your vids are amazing
Are they together?
Yep they are married :)
I have a Question on Tea Boiling.. Some tea masters says that the water have to be boiling first before tea leave/dust are added.. while some just add tea leave/dust from the start before the water starts boiling.. My question is does it make a difference to the outcome of tea in terms of fragrance, aroma & taste? Any opinions or tips?
She's beautiful. You guys are great and honest. One time I went to Singapore and went to a very small cafe for a milk tea. I really felt that that's the best milk tea, beating all other verities of milk tea. I can't figure out what's the special ingredient in there.
Hi,hows ceylon compare to lipton black tea?i use to make using lipton
I would recommend trying Indian chai as well. Indian chai doesn't use any condensed milk at all, especially how my mother has been making for the past 20 years of my life. Ideally you brew similar to how you did but add whole milk to get a similar color to what you had here. Of course you want to heat up the milk a little bit before putting it in your tea. Maybe add sugar as needed if you're wanting some kind of sweetener even though it isn't needed. I'd recommend some kind of Darjeeling or Assam tea for that.
Fire Phoenix is no longer available. Which Pu Erh would you recommend instead?
Finally! A follow up to a request I had last year!
I am usually a pure tea guy but this looks delicious!
Can`t wait to try it out when/if(?) I visit Hong Kong!
We are pure tea peeps but sometimes a milky brew hits the spot and this iconic tea is worth a try.
What's the difference between this and royal milk tea?
ClockworkAvatar Royal milk tea is normally made with a somewhat high quality Assam or Darjeeling tea. The tea flavor is less pronounced as it is boiled *with* milk, similar to chai.
Royal milk tea is a Japanese invention, it is much smoother and lighter in body, a light tea with milk.
The Hong Kong milk tea is a very very very strong potent black tea enriched with thick evaporated milk. Essentially milk tea on steroids. Pungent and thick.
So useful video! Can you please recommend a good Ceylon tea with a link for HK milk tea?😊
Have you ever tried to brew with Thai tea leave? Dunno if it is similar to the Sri Lanka leave
Excellent video! Love the enthusiasm and informative. You earn a subscriber.
Do you think that Turkish tea will be good to do it?
I'm gonna do it, I put milk in my coffee
Ps. Love your channel, never drank tea before finding this channel. I'm a coffee drinker but I'm trying to get into tea. Keep up the great work.
Anyone have good vegan options for this tea recipe? Someone suggested peanut milk below but that’s a tricky one with allergies.
Would love to hear more about this 🙏
What is a good Ceylon tea to try?
Go to Ahmad 🍵 online.
Fantastic! I once tried to make Hong Kong Iced Litchi Tea - and failed spectacularly. I am now inspired to try again, and again . . . until I succeed. Or until Mei Leaf takes up the cause :)
Thank you for this video. For years I have been trying to find a good receipe.
I wonder which ancient Chinese dynasties have produced the most treasured teawares (cups, teapots, etc.).I need to find some hong kong milk tea in the San Jose/SF area if they have anything as close to it.
From hk then to south asia, right?
Thanks a ton for the recipe!
Enjoyed this a lot . Thanks guys.
Do you have a recipe for Thai tea blend?. I looked everywhere but it always comes blended in with the spices. Couldn’t find a recipe for it.
I have always drank my tea, dark and strong with evaporated milk. I steep Irish breakfast tea and add evaporated milk, no sugar as I don’t like it sweet. Do you have any videos on Matcha tea, hot, with milk?
There’s something special and fun about mixing various Ceylon teas to brew the perfect cup of HK milk tea.
I don’t usually have Ceylon handy so I would use yingde red tea as base(cheapest), a pinch of Keemun, pinch of yunnan big leaf red tea, lapsang souchong and Sun Moon Lake red tea, 100’C water and brew it for 5 min to get the strongest brew, dash of evaporated milk and sugar.
It taste nothing close but so delicious and fun.
I was about to write that you can make this vegan with peanut milk and then the egg shell went in... Now I don't have anything to write except... Thanks for making the expensive detour to Hong Kong! I would look forward to cooking / food tour videos from your travels. Cheers!
The egg shell is not necessary. We did try to use nut mylks but could not find any that were evaporated which is an important part of the taste.
You can make a nut based cream just by raising the nut:water ratio. For peanuts the standard was 300g nuts for 1.5 litre of water, and for peanut cream it was 500-600g for 1.5 litre. I may return to my milk tea experiments because of your new recipe, so I will be able to confirm that it's doable in practice, not only in theory. By the way: once, while helping a friend with opening a restaurant, I practiced for a month the coffe / tea bar. I was most probably the only gong fu brewer in the neighborhood, and 100% among restaurants/bars. But most interestingly (as I now learned) I was the only one who unknowingly used the Hong Kong tea pouring technique: I always poured tea into the cup from a height like Celine here does!
Super Sir, nice information,,l am Indian masala tea drinkers with milk and sugar,,,,it is very addictive,,now I am drinking Black tea only ginger,,,very good for your stomach and healthy,,,
I usually have to fast forward youtube videos, but your videos are surprisingly pleasant to watch for a long time
When adding the egg shell, is it rinsed or dried, or freshly cracked? Only use half of the shell or the whole shell? With lots of love from chilly Arizona USA, 60/36f today.
Rinsed completely.
what is the best black tea for iced tea or lemon iced tea?
I wonder if pulling the tea just helps reduce the tea to make it stronger. A lot of steam (water) coming off of it when its pulled.
Awesome video!! Enjoyed every second!
I was honoured to stay at Catterick Garrison at one point many years ago, where I drank tea with milk already added from large urns. At the time I thught thiswas a way of saving time, or limiting choice; now I know there is a tradition behind it.
Awesome! This was a great change. I hope to see more like this in the future
Yo thanks Mei Leaf, I've always wondered about the secret to hong kong milk tea! Celine is so beautiful!! Ya'll should do more travel vlogs in the future!
Actually recipe and brewing doesn't start until 18:27
Need to try......sounds delicious.
Correction..Chai milk or Karak the Indian name for Chai milk is not made by condensed milk. It’s made by Rainbow Evaporated milk but not that sweetened condensed milk. I like karak thumbs up if you do.
Marriz thanks for writing this, even the everyday cup of chai is made with fresh milk and cardomom and cooked till slightly reduced!
haha the passion is strong with this one :P
What kind of Ceylon Loose Leaf Tea do you recommend?
You deserve a TV channel
omg! I live in canada and miss hongkong milk tea! This receipt is great!!! Even Better than store bought
HK tea - one of my most bright impressions, between night Mid-level Escalator and Kowloon park.
I have never thought about mixing pu'erh with black to tea make milk tea but that sounds amazing
Hi! :) thanks a lot for the great video and for experimenting for us! A quick question: now that Fire Phoenix is now longer available, what would you suggest to use instead? Thank you in advance for your answer and continue the great job!
Autumn light or Black Yunnan Tyo would be my choices - Autumn light is going to make a brighter and lighter brew and Black Yunnan will be rich and deep
Perfect! Thank you very much for the quick response! ☺️
Why don't you sell the whole leaves in a measured out pre portioned packs, this will allow you to buy the leaves for selling on there own and for selling the mix for people to grind on their own to make this tea? - also sorry if this was suggested before, i'm being lazy today and not searching the other comments !
Fabulous video, also a good break from your more classical (but also very good) videos.
Hi Don! Did you tried to use hojicha in your mix? I am just curious if the hojicha match well with the milk.
No but we do know that Houjicha does work with milk/cream.
Houjicha milk tea is really nice.
Happy that you've found your passion.. (I am American and not really into the tea .. watch because I love to see your love of the tea..) respect that you've given folks the way to make this type of tea.
Thank you for watching, maybe give some true tea a try and you can share the tea passion!
How much jujube did you use?
I like y man your accent and introduction so elegance finally content of clips more important to me as i love tea and coffee also i search and try any new methods to do
What about a inclusion of Ceylon Lipton for the bouquet?
This custard cake seems inspired in the Portuguese pastel de nata, traditionally in made in puff pastry. Wonder if this be true?
Assam tea, ceylon, english breakfast, earl grey, green oolong, put it in a sock , run it through 8 times
Unsure if I've ever asked you this, but do you have an Australian twang in your accent? You speak in the most gorgeous mixture of Melburnian and London accents.
Try some CTC as the base tea and mix it with some fbop and leaf tea. From West Bengal India home to famous Darjeeling Tea.
thank you for sharing willing thats unsecret performance its really awesome!!!!
I love tea, so I just subscribed to you :)
I'm new to tea and have been making this hk milk tea with ceylon op-1 tea leaves. Just noticed in the ingredients it says chopped. Is chopped the same as grinded? Thank you!
Broken leaf tea.
Epic transition!
You're a perfect match ! I fancy the way you explain everything, very clear!
Interesting that they strain it four times, with four being taboo in Chinese. Does the taboo not translate to Cantonese (deriving from a homophone of death in Mandarin)?
have you ever tried Chai Adani it's from Yemen and they make it the same way of hong kong milk tea but with some cardamomum
I love this video
Do you think that HK milk tea may be inspired in Indian masala chai? Both were created during the British occupation (in India and HK), right?
What a great vid. I will def be making this. Thanks much
Love you people thanks for the inspiration!!!
HOW DARE YOU CONTAMINATE THE NECTAR! Just kidding, I love exploring other tea cultures. Great video!
Awesome! I love Hong Kong Milk tea and tea travels!