Yuanyang Tea (Hong Kong Tea & Coffee)

This original recipe from Hong Kong was re-written by Carolyn Phillips in her new book: All Under Heaven.

The recipe is made for 4 person and is a combination of 2.75 cups of Hong Kong milk tea and 1.25 cups of freshly brewed hot black (dark roasted) coffee.

How to make the Hong Kong milk tea?

  • Place 1/4 cup black tea leaves – consists of 2 tbsp loose-leaf Ceylon + 1 tbsp loose-leaf pu’er + 1 tbsp keemun) in a sieve and rinse them with 1 cup of boiling water.
  • Place the leaves in a muslin bag (or mesh ball), and put the bag in medium saucepan and add 4 cups of boiling water. Bring to boil and simmer for about 5 minutes.
  • Remove from heat and let steep for 5 minutes.
  • Serve with condensed milk.

Happy trying! 😉

*source: Carolyn Phillips, All Under Heaven, San Fransisco: McSweeney’s, 2016, p. 241.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s