📝 About This Recipe
A cornerstone of Hong Kong's vibrant 'Cha Chaan Teng' culture, this iconic beverage is renowned for its velvety texture and deep, complex caffeine kick. Traditionally filtered through a long, fine cloth sack—which earned it the nickname 'Silk Stocking' or 'Pantyliner' tea—this brew balances the astringency of fermented black teas with the lush richness of evaporated milk. It is a masterclass in balance, offering a bold floral aroma and a smooth, lingering finish that defines the spirit of the city.
🥗 Ingredients
The Signature Tea Blend
- 25 grams Ceylon Black Tea (Broken Orange Pekoe) (Provides the 'body' and base strength)
- 15 grams Ceylon Black Tea (Fannings/Dust) (For rapid color extraction and intensity)
- 5 grams Lapsang Souchong or Pu-erh (Adds a hint of smokiness or earthiness for complexity)
- 1 piece Dried Eggshells (Crushed; an old-school secret to reduce bitterness and clarify the tea)
The Liquid Base
- 600 ml Filtered Water (Freshly drawn)
- 150 ml Full-Cream Evaporated Milk (Black & White brand is the gold standard for authenticity)
Sweeteners and Ice
- 2-3 teaspoons White Granulated Sugar (Adjust to personal preference)
- 1 tablespoon Condensed Milk (Optional; for extra creaminess and sweetness)
- 2 cups Hand-crushed Ice Cubes (For the iced version)
👨🍳 Instructions
-
1
Pre-warm your stainless steel tea pots and your serving cups with boiling water to ensure the temperature remains consistent throughout the process.
-
2
Secure the fine mesh cloth filter (the 'stocking') onto the rim of one of the stainless steel pots, ensuring it hangs deep into the vessel.
-
3
Mix the three types of tea leaves and the crushed eggshells together, then place the mixture into the cloth filter.
-
4
Bring 600ml of filtered water to a rolling boil in a separate kettle. Pour the boiling water slowly over the tea leaves in the filter.
-
5
Cover the pot and let the tea steep over low heat for about 6 minutes. This 'simmering' stage is crucial for extracting the deep tannins.
-
6
Perform the 'Pulling' (La Cha): Lift the filter and pour the tea from a height into a second pot. Repeat this process 4-5 times. This aerates the tea, softening the tannins and creating a smoother mouthfeel.
-
7
Place the filter back into the first pot and let the tea sit on very low heat for another 2-3 minutes to 'rest' and darken.
-
8
Prepare your serving glasses. If serving iced, fill the glasses with ice. If serving hot, ensure the cups are bone-dry after discarding the warming water.
-
9
The Golden Ratio: Pour the evaporated milk into the serving glass first. You want a ratio of roughly 1 part milk to 3 parts tea.
-
10
Pour the hot, concentrated tea through the filter one last time directly into the glass containing the milk. The force of the pour should naturally mix the liquids.
-
11
Stir in your desired amount of sugar or condensed milk while the liquid is still hot to ensure total dissolution.
-
12
For the iced version, give it a quick, vigorous stir and serve immediately before the ice melts and dilutes the 'silkiness' of the brew.
💡 Chef's Tips
Always use a blend of tea leaves; single-origin teas lack the necessary complexity for this style. Never boil the milk; adding hot tea to room-temperature evaporated milk prevents curdling and preserves the creamy texture. The 'pulling' technique is not just for show—it introduces oxygen which makes the tea significantly less 'flat' on the palate. If you don't have a traditional cloth filter, a very fine nut milk bag or double-layered cheesecloth can work in a pinch. Store unused tea leaves in an airtight container away from light to maintain their volatile aromatic oils.
🍽️ Serving Suggestions
Pair with a warm Pineapple Bun (Bolo Bao) with a thick slab of cold salted butter. Serve alongside a classic Hong Kong-style French Toast drizzled with golden syrup. Enjoy with a savory plate of Dry-Fried Beef Ho Fun for a quintessential lunch experience. For a lighter snack, pair with crispy condensed milk toast or egg tarts. Serve in a thick-walled ceramic mug to retain heat if drinking the hot version.