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Hong Kong Milk Tea (港式奶茶) — Silky Pulled Tea
Hong Kong milk tea (港式奶茶, gǎng shì nǎi chá) — also called 'pantyhose tea' because of the cloth filter that resembles a stocking — is one of the most iconic drinks of Hong Kong's cha chaan teng culture. It's made by brewing a strong blend of Ceylon tea leaves, then 'pulling' the tea through a cloth filter multiple times to create an impossibly smooth, rich tea base. The tea is then mixed with evaporated milk (not fresh milk) for its distinctive creamy, slightly caramelised sweetness.
Hong Kong milk tea was recognised as an intangible cultural heritage of Hong Kong in 2014. Cha chaan tengs serve approximately 2.5 million cups daily across Hong Kong.
Ingredients
- • 4 tbsp Ceylon black tea leaves (loose leaf)
- • 500ml water
- • 100ml evaporated milk
- • Sugar to taste
- • Cloth tea filter or fine mesh strainer
Instructions
- 1
Bring water to a rolling boil in a saucepan.
- 2
Add tea leaves and boil for 3 minutes — this is a strong brew by design.
- 3
Reduce heat and simmer for 5 minutes. The tea should be very dark and strong.
- 4
Strain through a fine cloth filter into a pot. Pour back through the filter and strain again — repeat 3-4 times. This 'pulling' aerates the tea and makes it smoother.
- 5
Add evaporated milk and sugar. Stir well.
- 6
Serve immediately — hot or poured over ice.
Pro Tips
- 💡Use a strong Ceylon tea — Lipton Yellow Label is actually the traditional choice used in most HK cha chaan tengs.
- 💡The repeated straining ('pulling') is what makes the tea silky smooth. Don't skip this step.
- 💡Evaporated milk is essential — fresh milk doesn't give the same rich, slightly sweet flavour.
- •Use a strong Ceylon tea — Lipton Yellow Label is actually the traditional choice used in most HK cha chaan tengs.
- •The repeated straining ('pulling') is what makes the tea silky smooth. Don't skip this step.
- •Evaporated milk is essential — fresh milk doesn't give the same rich, slightly sweet flavour.
Frequently Asked Questions
Why evaporated milk and not fresh milk?
Evaporated milk has a slightly caramelised, concentrated flavour that defines HK milk tea. Fresh milk makes it taste like British tea.
Can I use tea bags?
In a pinch, use 4-5 strong black tea bags. The result is less complex but still good.
How sweet should it be?
Traditional HK milk tea is sweetened to taste — typically 2 tsp sugar per cup. Order 'siu tim' (少甜) in a cha chaan teng for less sweet.
Serving Suggestions
Serve alongside Hong Kong French toast or egg tarts for an authentic cha chaan teng experience.
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