Whilst not offered by more traditional Cantonese restaurants or dim sum teahouses, milk tea is standard fare in Hong Kong-style western restaurants and cha chaan teng, as well as Hong Kong's historic dai pai dong, with a price between HKD$12–16 for a hot serving and two to three dollars more for a cold serving. It enjoys nearly the same ubiquitous status that coffee holds in the West. Milk tea is a popular part of many Hongkongers' daily lives, typically served as part of afternoon tea but also at breakfast or dinner. Hot milk tea in a coffee cup accompanies a breakfast Though, to most people, both methods are acceptable. Some have argued that milk should be added before pouring the tea, while others hold the opposite view. There is some debate over the most authentic way of making milk tea, i.e. This nickname is used in Hong Kong but less so in mainland China and overseas communities. Together with the shape of the filter, it resembles a silk stocking, giving Hong Kong-style milk tea the nickname of "pantyhose" or "silk stocking" milk tea ( Chinese: 絲襪奶茶 Cantonese Yale: sī maht náaihchà). The bag, reputed to make the tea smoother, gradually develops an intense brown colour as a result of prolonged tea steeping. Sackcloth bags are not necessary but generally preferred. However any other filter/strainer may be used to filter the tea. The key feature of Hong Kong-style milk tea is that a sackcloth bag is used to filter the tea leaves. This process can be repeated several times, intensifying the flavor. Many people also remove the pot from the heat once it boils for about 3 minutes, then bring the pot to a boil again. The tea is usually put in a sackcloth bag before the water is added to the pot to filter it out or if no bag available poured through a strainer. To make the tea, water and tea (about 1 to 3 teaspoons of tea per cup) are brought to a boil then simmered for about 3–6 minutes. Still other cafés prefer using a filled milk variant, which is a combination of skim milk and soybean oil. Cha jau ( Chinese: 茶走) is a variation that uses condensed milk instead of milk and sugar, giving the tea a richer feel. The proportion of each tea type is treated as a commercial secret by many vendors. Hong Kong-style milk tea is made of a mix of several types of black tea (in the Western sense, often Ceylon tea), possibly pu'er tea, evaporated milk, and sugar, the last of which is added by the customer unless in the case of take-away. In 2017, the Leisure and Cultural Services Department of Hong Kong declared "Hong Kong-style milk tea making technique" as one of the intangible cultural heritages (ICH) of Hong Kong, under the domain "traditional craftsmanship" as specified by UNESCO Convention for the Safeguarding of the ICH. In the 1950s and 1960s, the main customers of Hong Kong style milk tea were workers and labourers, who thought that the sackcloth looked like pantyhose. It has another name, "silk stocking milk tea" which originates from the appearance of the sackcloth tea leaf filter bag. Outside of Hong Kong it is referred to as "Hong Kong-style milk tea". It is called "milk tea" ( Chinese: 奶茶 Cantonese Yale: náaihchà) to distinguish it from " Chinese tea" ( Chinese: 茶 Cantonese Yale: chà), which is served plain. Its claim for the latter is unverified, but that for the former is on the record in the official minutes of a Legislative Council of Hong Kong meeting from 2007, lending it significant plausibility. Ī dai pai dong-style restaurant called Lan Fong Yuen (蘭芳園) claims both silk-stocking milk tea and Yuenyeung were invented in 1952 by its owner Mr. ![]() ![]() Milk tea is similar, except with evaporated or condensed milk instead of ordinary milk. ![]() The British practice of afternoon tea, where black tea is served with milk and sugar, grew popular in Hong Kong. Hong Kong-style milk tea originates from British colonial rule over Hong Kong. ![]() The unique tea making technique is listed on the representative list of the Intangible Cultural Heritage of Hong Kong. In the show Top Eat 100, which aired on 4 February 2012, Hong Kong-style milk tea was listed as the 4th most popular food/drink in Hong Kong. Although originating from Hong Kong, it can also be found overseas in restaurants serving Hong Kong cuisine and Hong Kong-style western cuisine. Hongkongers consume approximately a total of 900 million glasses/cups per year. It is usually part of lunch in Hong Kong tea culture. Hong Kong-style milk tea is a tea drink made from black tea and milk (usually evaporated milk or condensed milk).
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