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Milk Tea

Milk Tea

Tea with a generous splash of milk has a sweetness and richness all its own. Using vat pasteurized milk allowed to reach room temperature helps preserve the flavor of the tea.

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Ingredients and equipment

  • Teapot
  • Cup(s) and saucer(s)
  • Black tea (e.g., Assam, Earl Grey, Uva) 2 to 2.5 teaspoons (about 5 to 7.5 g) for 1.3 cups water (300 to 320 ml)
  • Tea strainer
  • Timer
  • Milk 1/2 cup [100 ml] (or to taste)

Recipe

Pour boiling water into the pot and cup to preheat them.

Discard the water from the cup. Pour milk into the cup and let it warm to room temperature. Adjust the amount of milk to suit your taste and add it in the order that you prefer.

Using a teaspoon, measure a generous teaspoonful of tea leaves (about 1 to 1.5 tsp. per cup) into the preheated pot. *With fine tea leaves, use 1 rounded teaspoon [2.5 to 3 g] per cup; with large leaves, use 1 heaping teaspoon [3 g] per cup.

Pour in boiling water quickly, and immediately put on the lid to steep the leaves. (For small leaves, brew about 3 minutes; for large leaves, about 4 minutes.) Using freshly boiled water, which is richly aerated, makes the tea leaves swirl and extracts their flavor and aroma to the fullest. 

After brewing, lightly stir to even out the strength of the tea.

Using a strainer, pour the tea into the cup containing milk.

Enjoy!

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