Hong Kong Silk Stocking Tea
Hong Kong
Intensely smooth, impossibly strong. Brewed through a cloth 'silk stocking' for velvet texture.
The Story
Hong Kong-style milk tea uses a blend of several strong black teas, brewed and strained repeatedly through a cloth bag that darkens with use to resemble a silk stocking. The result is stronger than British tea but incredibly smooth. Cha chaan tengs (Hong Kong cafés) compete fiercely over whose milk tea is best. It's the city's unofficial drink.
Flavor Notes
Perfect For
- Caffeine needs
- Hong Kong food pairing
- Strong tea lovers
- Afternoon energy
- Cha chaan teng nostalgia
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
Boiling
(100°C)
Amount
3 tablespoons Ceylon/black tea blend per 12oz
Steep Time
Brew, strain, brew again (multiple passes)
Resteeps
Not traditional
Recommended Vessel
Sock filter or fine cloth
Brewing Tips
Use a blend of strong Ceylon teas. The multiple straining is key to smoothness. Evaporated milk is traditional—not fresh milk. Can be served hot (cha) or cold (dong cha). The 'pulling' motion aerates and cools it.