Silk Stocking Milk Tea

Silk Stocking Milk Tea

　　Silk Stocking Milk Tea is a type of milk tea unique to Hong Kong and is a common beverage in the daily afternoon tea (and breakfast) of Hong Kong people. Essentially, all milk tea served at cha chaan tengs (Hong Kong-style diners) in Hong Kong is prepared using the "Silk Stocking Milk Tea" method.

　　Origins

　　Since the beginning of British colonial rule in Hong Kong, the British introduced the concept of "afternoon tea" to the region. Unlike the typical Chinese habit of drinking tea in the morning, Westerners are accustomed to enjoying Western tea around three in the afternoon—between lunch and the end of the workday—paired with Western pastries. Since Ceylon black tea was both flavorful and affordable, it became very popular in Hong Kong. Westerners also had the habit of adding evaporated milk and sugar to their tea, which made the tea smoother and more fragrant, and this became the foundation of Hong Kong-style milk tea.

　　Preparation Method

　　The so-called "Silk Stocking Milk Tea" actually involves filtering brewed Ceylon black tea through a nylon mesh first. This process not only removes tea leaves but also makes the tea smoother and more aromatic, after which milk and sugar are added. It is said that in its original invention, a real silk stocking was indeed used for filtration. Later, the creator (Mr. Lam from Lan Fong Yuen Restaurant) used a specially made white cloth bag, but nowadays, most people use a nylon mesh fitted inside a metal frame. The Ceylon black tea used for making milk tea is divided into coarse and fine grades. Restaurants can adjust the proportions of coarse and fine tea to alter the aroma, color, and strength of the resulting milk tea. First, the Ceylon black tea is placed in the nylon mesh, then the mesh is immersed in a large kettle and hooked onto the edge of the kettle. The tea is steeped in the kettle for several minutes (known as "steeping the tea"), then poured into another teapot and poured back and forth several times (known as "pouring the tea"). Finally, it is poured into a cup that already contains evaporated milk.