Hong Kong Bubble Milk Tea

Steps

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1. 1
   Mix together the Cylon black tea and Lipton black tea blend thoroughly.
   ▶ ≈0:00
2. 2
   Boil one liter of water, then transfer it to a separate pitcher to cool slightly before brewing.
   ▶ ≈0:14
3. 3
   Pour the cooled water over the tea leaves through a silk stocking filter to prevent bitterness.
   ▶ ≈0:22
4. 4
   Steep the tea in 80–85°C water on low heat for 8 minutes.
   ▶ ≈0:30
5. 5
   Perform the traditional lā chá (pulling) technique by pouring the tea back and forth through the silk stocking filter 4 times to aerate it and allow full interaction between water and leaves.
   ▶ ≈0:37
6. 6
   Return the pot to low heat and steep for another 8 minutes.
   ▶ ≈0:56
7. 7
   Repeat the pulling technique, pouring back and forth 4 more times to achieve maximum smoothness.
   ▶ ≈1:08
8. 8
   Mix the brewed tea with evaporated milk and sugar to taste, stirring well to create classic Hong Kong silk stocking milk tea.
   ▶ ≈1:14
9. 9
   Boil the tapioca pearls until chewy, then drain and rinse them.
   ▶ ≈1:28
10. 10
    Return the pearls to the pot, add brown sugar and water, and simmer until thick and glossy.
    ▶ ≈1:34
11. 11
    Assemble the drink by adding the brown sugar boba to the milk tea. Enjoy the rich, creamy beverage with chewy boba.
    ▶ ≈1:42