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What’s so special about Hong Kong-style milk tea? A deep dive into the city’s beloved brew
Hong Kong-style milk tea has a rich history dating back to the British colonial era. We look at what makes it so special and a cultural icon
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A cup of silky milk tea in the morning is enjoyed by many a person in Hong Kong, often alongside a hearty cafe breakfast. According to industry data, 2.5 million cups of Hong Kong-style milk tea are drunk every day in the city.
The roots of the comforting drink go back to the early part of the city’s British colonial era in the 19th century. Dr Siu Yan-ho, a lecturer in the department of Chinese language and literature at Hong Kong Baptist University, says it was invented after Hong Kong became a trading port.
The British brewed black tea – often a blend of Indian Assam, Ceylon, Chinese Keemun and Kenyan tea leaves – in teapots and served it in teacups with milk and sugar.
Initially only found in high-end hotels and Western restaurants, British tea eventually trickled down to bing sutt – small, affordable cafes serving mainly iced drinks – and cha chaan teng diners, with chefs tweaking the ingredients and brewing process to make the drink more palatable for local tastes.
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