Enjoying my version of Hong Kong milk tea.
I use some very fragrant & strong tea, a blend of Assam, Kenyan & Sri Lankan teas, in the ratio of 1 teaspoon of tea per 100 ml of water.
First, boil the water, add the tea and simmer gently for 5 minutes.
Then strain the tea into a fine mesh strainer (I use the filter insert for my cold-brew coffee jug) over a jug, pouring the brew through the strainer at least 5 times. Allegedly this reduces the tannin in the brew.
After the last pass through the strainer, return the tea to its heating vessel & bring back to boiling.
Pour into a big cup, (400 ml), add 2 teaspoons of honey and 60 mls of evaporated milk. Heat again, this time in the microwave on high for 15 seconds or so and enjoy.
The result is creamy, strong but not bitter despite being simmered for so long and with a hint of sweetness from the honey.