Directions

1. Thoroughly combine 20g of Ceylon black tea and 20g of Lipton yellow label black tea blend and add them to the sock-looking filter tool. Ceylon tea offers bold flavor and rich aroma, forming the backbone of the drink, while Lipton provides consistency and a mellow balance. Although neither tea originates from Hong Kong, due to British colonial influence, their combination has come to define the city's iconic milk tea.
   
2. Bring 1 liter of water to a boil, then transfer it to another container (a pitcher) so that the temperature can drop from 100°C to around 85–90°C—the ideal temperature for steeping black tea to avoid bitterness.
   
3. Pour the water onto the tea through the sock filter. Then, leave the tea in the pot and heat it over the lowest heat for 8 minutes—this is called 焗茶. Please monitor the heat and keep the water just below the boiling point; if it bubbles, the tea can turn bitter.
   
4. After 8 minutes, pour the tea from a high position through the stocking filter into the measuring cup and repeat it back and forth 4 times. This process is called 拉茶 which translates as pulling the tea. It helps the water and the leaves fully interact while also aerating the tea so it becomes velvety, similar to how aerating wine improves its mouthfeel and aroma.
   
5. Once done, place the pot back onto the stove over the lowest heat and continue to "焗茶" for 8 more minutes.
   
6. 8 minutes later, we gonna repeat the 拉茶 process again by pouring the liquid back and forth 4 more times.
   
7. Place the pot back onto the stock over the lowest heat, continue to steep for the final 5 minutes.
   
8. Add one can of evaporated milk into the measuring cup or a pitcher. Then, pour in the tea from a high position. This process is called 撞茶, which translates as tea collision. It helps fully blend the tea and milk, creating a smoother, silkier texture and enhancing the fragrance.
   
9. Stir in 1/3 cup of sugar or to taste and you just made a perfect silk-stocking milk tea, or what we call 丝袜奶茶, Yes, it is named after the sock-looking filter tool. You can enjoy it as is.
   
10. However, today's demo is making brown sugar boba tea, which uses silk stocking milk tea as a base, so let's put the rest of the tea in the fridge for now, and I will show you how to make the brown sugar bubbles.
    
11. Bring 1.5 liters of water to a boil. Add the tapioca pearls and wait until they float. Partially put on the lid, then start the cooking time and boil over medium heat for 5 minutes.
    
12. Once done, pour the pearls into a sieve to drain and rinse under cold water to remove excess starch.
    
13. Return the pearls to the pot along with 1/3 cup of water and 1/2 cup of brown sugar. Yes, boba tea is meant to be sweet! If you want to decrease the amount of sugar in this recipe, please adjust the previous 1/3 cup of sugar. Don't change the brown sugar measurement because you need it to make the syrup.
    
14. Stir over low heat for 3-5 more minutes or until the consistency becomes thick and stringy. If you see these threads pulling from the wall of the pot, it is done. Tapioca bubbles can be used right after they are done cooking, even if they are still hot. Do not refrigerate them as their texture will change.
    
15. To assemble the boba tea, add the tapioca bubbles into a cup. Make sure you let the pearls touch the wall of the glass, this will create a beautiful marbling presentation. Pour the milk tea and you can enjoy with a thick straw.