The practice of adding milk to tea has been around for quite some time, dating all the way back to ancient Tibet, when people added yak butter to their tea.
Hong Kong-style milk tea uniquely features robust Ceylon tea leaves, with evaporated or sweetened condensed milk balancing its strength and adding sweetness.
Both British and Hong Kong styles of milk tea boast specific ingredients and preparation methods, each offering distinct flavors that can be easily replicated.
Modern adjustments to tea preparation cater to dietary restrictions, allowing both traditional and contemporary tea enthusiasts to enjoy these beverages.
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