Combine 20g Ceylon black tea and 20g Lipton yellow label black tea blend in a tea sock filter to balance flavor and aroma.
2
Boil 1 liter of water, then transfer it to another container before pouring over the tea through the sock filter. This cooling step (沖茶) brings the water from 100°C down to 85–90°C, the ideal steeping temperature.
3
Place the pot over the lowest heat and steep for 8 minutes (焗茶), keeping the water just below boiling point to avoid bitterness.
4
Pour the tea from a high position through the filter back and forth between two containers 4 times (拉茶). This aeration process helps the tea develop a silky, velvety texture.
5
Return the pot to the lowest heat and continue steeping for another 8 minutes.
6
Repeat the pulling (拉茶) process by pouring the liquid back and forth 4 more times.
7
Place the pot back on the lowest heat and steep for a final 5 minutes. At this point, approximately 3 cups of liquid should remain.
8
Pour one can of evaporated milk into a measuring cup or pitcher, then pour the hot tea from a high position over the milk (撞茶). Stir in 1/3 cup of white sugar to create silk-stocking milk tea (絲襪奶茶).
9
To prepare the tapioca pearls, bring 1.5 liters of water to a boil and add the tapioca pearls. Wait until they float, then partially cover and boil over medium heat for 5 minutes.
10
Pour the cooked pearls into a sieve and rinse under cold water to remove excess starch.
11
Return the pearls to the pot with 1/3 cup of water and 1/2 cup of brown sugar. Stir over low heat for 3–5 minutes until the syrup thickens and becomes stringy.
12
Add the warm tapioca bubbles to a glass, making sure they touch the sides to create a marbled presentation. Pour the milk tea over the pearls and serve with a thick straw.
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