HOME > Chowhound > Prairie Provinces >
Brewing beer, curing meat, or making cheese? Share your food adventure

Milk tea that use in Chinese restaurant

bubblepuffer Jun 21, 2009 08:24 AM

Anyone know where I can find in Edmonton, those Tea Mix that use in Chinese Retaurant to HK Milk Tea and also Chinese Lemon Tea? I think maybe distribute through whole sales only?

  1. b
    Budca Jun 21, 2009 02:55 PM

    HK milk tea is just black tea and evaporated milk. You can buy instant mixes at any Asian store . Try T and T suppermarket.

    1. g
      gourmet wife Jun 22, 2009 09:00 AM

      It's a blend of different teas. Each place has their own secret blend but some may use a prepackage. If you go to an asian store like T & T, the Lipton brand and VanCheong is a good substitute (I prefer Van Cheong), both are tea bags and not instant mixes.

      1 Reply
      1. re: gourmet wife
        taiphun Jun 24, 2009 12:53 PM

        Of all places, I did find some CHinese Coffee (Liptons) at the Italian Supermarket on 51st.

      2. s
        summertime Jul 15, 2009 02:10 PM

        Superstore sells milk tea and coffee mixes

        1. n
          Nephtys Jul 17, 2009 03:59 PM

          I've been trying to replicate this myself! I've managed to get a very similar flavour using ceylon tea and a very generous amount of evaporated milk.

          1. e
            eVITAERC Jul 18, 2009 03:51 AM

            I've actually registered just so I could reply to this question! After a few months of experimentation I've found that the secret is quite extreme extraction of the tea leaves; use more than what you normally use and longer than how you would normally brew it. If using bags, wring the bag for good measure. HK restaurants use something similar to stockings to hold the tea leaves, and they wring the heck out of it in addition to doing the whole brewing process over heat. Don't worry at all about the bitter tannins, as that's where the sugar and the evaporated milk comes in.

            I've had luck with an assortment of tea leaves. My favorite in terms of aroma is a Darjeeling 2nd flush that I got in UK. However I've had good luck with anything from bulk Ceylon to plain Lipton yellowtags. As I tend to use double the normal prescribed amount of leaves (2 tsp per 250ml), I cut expensive tea leaves with cheaper ones to save money.

            Skim evaporated milk (~3% milk fat) does not work AT ALL. IMO 8% is the minimum required.

            Show Hidden Posts