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Authentic Hong Kong Style Silk Stocking Milk Tea

Name: Authentic Hong Kong Style Silk Stocking Milk Tea
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: cantonese
Ingredients: Hong Kong blend black tea leaves; water; evaporated milk; white sugar

groups6 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 20 minsscheduleTotal: 25 minsoutdoor_grillBoiled

Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:01:56

Pour Hong Kong blend black tea leaves (100g) into the cloth tea filter bag, and fit it over the rim of an empty tea pot. Remove the top knob of the pot lid and place the lid upside down over the filter ring so it fits snugly.

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Watch out

Ensure the metal ring of the cloth bag is securely hooked on the pot rim, otherwise the filter bag may collapse into the pot when pouring.

Ingredients:Hong Kong blend black tea leaves (100 g)

Tools:stainless steel tea potcloth tea filter bag with ring

Active Cooking

00:02:58

warningStay safe

Always use oven mitts or heat-resistant cloths when handling hot metal tea pots and the stove; otherwise severe burns will occur.

Slowly pour boiling water (1500ml) through the cloth tea bag into the pot. Cover with the inverted lid, place on the electric stove, bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes until boiling rapidly and giving off a rich tea aroma with slight roasted bitterness.

local_fire_departmentHigh heat to boil, then medium heat for 10 minutes

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Watch out

Boiling water will generate intense hot steam and the metal pot gets extremely hot

do not touch the metal body with bare hands

Ingredients:water (1500 ml)Hong Kong blend black tea leaves

Tools:electric stoveoven mitts

Active Cooking

00:03:59

Lift the cloth filter bag vertically to drain. Pour the hot brewed tea liquid from a height through the tea bag set on the second empty pot (pulling tea 1 time) so the tea leaves tumble. Return the pot to the electric stove, cover, and simmer over medium heat for 2 to 3 minutes.

local_fire_departmentMedium heat for 2 to 3 minutes

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Watch out

Hold the cloth bag high above the pot rim

if the bag touches the edge, tea will spill down the outside of the bag onto the table

Ingredients:waterHong Kong blend black tea leaves

Tools:stainless steel tea pot

Active Cooking

00:06:08

Repeat the tea pulling process 2 to 3 times in total. Lift the filter bag high each time and pour the hot tea stream from a height to aerate and extract maximum flavor, until the tea liquid turns a deep reddish-brown color. Place the pot on low heat to keep warm.

local_fire_departmentLow heat to keep warm

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Watch out

Keep hands steady when pouring hot tea from a height to prevent scalding splashes.

Ingredients:waterHong Kong blend black tea leaves

Tools:stainless steel tea pot

Active Cooking

00:06:51

Pour evaporated milk (80ml, filling about 1/3 of the glass) into a glass cup first. Next, pour hot concentrated tea from a height into the glass until 4/5 full (160ml) to combine tea and milk naturally into a silky golden-brown shade. Add white sugar (5g) into the milk tea and stir thoroughly with a spoon to serve.

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Watch out

Authentic Hong Kong milk tea requires placing evaporated milk in the glass first before pouring hot tea

reversing the order ruins the smooth emulsion and aroma

Ingredients:evaporated milk (480 ml)waterHong Kong blend black tea leaveswhite sugar (30 g)

Tools:glass cupspoon