Good Morning fellow insomniacs- and what a Good Morning it is indeed: for the air is chilly and my house is cold. So why don't we all put on our comfy pants and get ready for another one of my inconsistently sporadic posts. Follow the words to continue on to the rest of the post.....
The beverage infamous with locals, expats, travellers and basically anyone who has ever stepped foot in Hong Kong originated from the British colonial rule. Where black tea with milk and sugar was a staple of the British "afternoon tea", this practice also gathered popularity in Hong Kong, however instead of regular milk, evaporated or condensed milk was used.
The main feature of Hong Kong-style milk tea is the use of a sack cloth to filter the tea leaves. However any other filter/strainer may be used to filter the tea. Sackcloth bags are not completely necessary but generally preferred. The bag, reputed to make the tea smoother, gradually develops an intense brown colour as a result of prolonged tea drenching. Together with the shape of the filter, it resembles a pantyhose/stocking, thus giving Hong Kong-style milk tea the nickname of "pantyhose" or "silk stocking" milk tea.
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Tea being filtered through "stocking" |
Breeann
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