You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
The banners on the left side and below do not show for registered users!
If you have any problems with the registration process or your account login, please contact contact us.
Food & Fine DiningHungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS
Weird I was just asking my friend about this cuz I wanted to make some myself too. He was saying he uses English tea like Orange Pekoe, brown sugar, white sugar and milk or that powdered milk. Haven't tried it yet so have no idea if it's any good. Anyone have any good recepies?
__________________
"I LiVe My LiFe a qUaRteR-PoUnDeR @ a TiMe!"
RS.net, where our google ads make absolutely no sense!
Join Date: Apr 2001
Location: Van
Posts: 930
Thanked 53 Times in 30 Posts
Failed 13 Times in 3 Posts
To be honest very hard to make the restaurants (HK tea cafe) quality milk tea at home, difference places have their own secret mixture of tea leafs, I think most places use min 4 type of varieties tea, then boil/re-boil it multiple time and filter by Cheesecloth, and last mixed with evaporated milk, (I heard ratio should be 1:6 milk:tea)
IMO the "best first step" is to use canned condensed milk instead of regular milk. Makes a world of difference. For the best of the best, I guess you'd go with the filtration and right tea and stuff...
For a day-to-day drink, Red Rose/Tetley/Lipton + boiling water + sugar + condensed milk = nai cha goodness. I'd guess that I have about a 4:1 ratio of tea to condensed milk.