I don’t have a recipe, but I was actually talking to a lady from church and her English grandmother always served her “English milk tea”, which was just hot milk, water, and sugar. No tea at all. Sounds pretty gross.
Does sound gross…and significantly more expensive than plain tea, so I can’t really see the point. Though I hate milk.
I read this post yesterday but have never heard of Royal Milk Tea ..
The milk/sugar & hot water combo though, is something my German aunt always had and gave me as a child .. I’ve always called it an ‘Auntie Angie’s Drink’ lol – and though I haven’t made one in many many years, I really loved it at the time :)
Jenny, I think you’re talking about this kind? It’s my favorite from a nearby boba tea place. I found this link that might have an answer or two. I would suggest Googling to see what you can find! :)
http://answers.yahoo.com/question/index?qid=20080227183514AAwuHqw
I googled it, too like Queen. I am guessing you are looking for the Japanese Royal Tea. I almost thought you meant Hong Kong Milk tea. If anyone has a recommended recipe for that, I am all ears! :) I have seen so many recipes, but it’s always nice hearing a tried and tested one. Never have had it before.
Mel, it’s really very delicious. Do you have a shop anywhere near you that sells “boba” or “bubble” tea? You’re bound to find it there. It’s one of the most basic flavors. You can have it with or without the tapioca pearls at the bottom. Delish!
I don’t have one here in my area, which might be a good thing since I love those teas. There’s a Taiwanese tea shop in Chicago that is suppose to serve a good one. I’ve read for the Hong Kong milk tea, they brew up to 15 different teas with egg shells. It sounds interesting.
Also, I read that Royal Milk Tea is LIKE HK Milk Tea. Here’s a recipe that sounded good, but I haven’t tried it.
https://www.teas.com.au/TeaCategoriesDetails.aspx?TblID=302&CatID=12
I hope it helps, and if you find something, let us know!
Hi, Hong Kong milk tea is essentially very strong black tea with evaporated milk. Tea based is often mainly ceylon tea for its good balance between flavour, aroma and strength. However, yes some places have their “secret recipe” and may use many kinds of tea – but I would incline to say 15 is overkill. Egg shell yes, perhaps, but so as some claims a bit of pu-erh helps the redness. It’s a bit like spaghetti bolognese, everyone has a slightly different recipe :)
I am kind of loss on: "15 is overkill…and a bit of pu-erh helping the redness.
I have tried Boba teas Korean style but I did not like it; the stuffs at the bottom kind of disturbed me; but that aside the tea was indeed very sweet…syrupy and this was iced. As this was a kiosk style bar in a plaza with many Korean cuisines; bookstore and a gymnasium downstairs, college art gallery just down the hall. This to give you ambiance of the place.
I do not think they are there anymore, this Kiosk I mean. Next time I am in area I will venture to have a look and get their name etc.
Online do try this link: http://buyboba.com/
They are quite good.
Are any of you on the Golden Moon Tea mailing list? Marcus, the owner, sends out an informative e-mail every Thursday (often including a discount or some type of coupon code). His Sept. 29 message included a recipe for Hong Kong Milk Tea. Here is a link:
http://us1.campaign-archive1.com/?u=9494c5eec5d02a94ecadb1160&id=5ddb230c67
i subscribed to mailing list. Thank you.
The tea in the cup looks Yummmmmmmmm. I must pass on this however.
Take a good 2nd flush or autumn Darjeeling.
Double the dose and brew 8 oz of tea for the normal time (1 – 1.5 minutes for me).
Pour it over a tbsp of honey, or condensed milk if you like that thick taste.
“Pull” the tea by pouring it back and forth between two cups like this guy http://www.youtube.com/watch?v=7X7W3lz9zi8
Add a little ice and enjoy.
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