B-HK-067

Hong Kong Milk Tea Style

港式奶茶

Fine-dust strong blend, from Blend, Hong Kong.

Black tea

Hong Kong Milk Tea Style is strongest on bitterness, astringency and body. Typical tasting words: malt, toast crust, molasses, dark chocolate, oak. Evolved in post-war British Hong Kong cha chaan tengs, adapting colonial British milk tea using fine broken dust teas and evaporated milk. Designated as Hong Kong intangible cultural heritage; pulled repeatedly through a fine sackcloth filter to achieve a silky consistency.

Also known as Pantystocking Milk Tea, HK Milk Tea and Silk Stocking Milk Tea.

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The profile

Taste, 0 to 5

sweetness1bitterness5astringency5umami0brightness1body5smoothness1aroma intensity4finish length4

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty0toasty3malty4honey0spicy0woody2earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa2caramel2

Facts

Origin: Blend, Hong Kong
Plant: Camellia sinensis var. assamica and var. sinensis
Harvest: year-round blending
Elevation: mixed
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: budget
Availability: common
Ageing: a little
Forgiving to brew: 2 of 5
L-theanine: low

Made by: withering, then cutting and crushing, then oxidation, then drying, then dust grading, then blending.

Caffeine

A cup of Hong Kong Milk Tea Style carries a typical estimate of 80 mg of caffeine, within a range of 60 to 95 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	5 g	98 to 100 °C	6 min

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
afternoon
midday

Pairs with breakfast_dishes, pastry and fried_food. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.