Hong Kong-style milk tea

Hong Kong-style milk tea (also known as pantyhose tea or silk stocking tea) is a popular beverage originating from Hong Kong. It is a part of the city's unique tea culture, and is often served in cha chaan tengs and Hong Kong-style western restaurants.

History

Hong Kong-style milk tea was developed during the era of British colonial rule in Hong Kong. It is a fusion of the British tradition of afternoon tea and the Chinese tea culture. The British habit of adding milk to tea was adapted, but with the use of evaporated or condensed milk instead of fresh milk.

Preparation

The preparation of Hong Kong-style milk tea involves brewing a strong black tea, such as Ceylon tea, in a large tea pot. The tea is then strained through a sackcloth bag, which resembles a pantyhose, giving the tea its nickname. The straining process, which can be repeated several times, and the use of the sackcloth bag contribute to the tea's smooth texture and strong taste. After straining, evaporated or condensed milk is added to the tea.

Variations

There are several variations of Hong Kong-style milk tea, including hot milk tea (熱奶茶), cold milk tea (凍奶茶), and milk tea with ice (奶茶冰). Some variations also include the addition of other ingredients, such as coffee, to create yuenyeung (鴛鴦), a popular blend of coffee and milk tea.

Cultural significance

Hong Kong-style milk tea is a symbol of Hong Kong culture and its East-meets-West history. It is a staple in the daily life of many Hong Kong residents, and is often enjoyed during breakfast or afternoon tea. The tea is also a common offering in Hong Kong-style western restaurants and cha chaan tengs.

See also

• Tea culture
• British colonial rule in Hong Kong
• Hong Kong cuisine
• Cha chaan teng
• Yuenyeung

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