Iced Yingde Hong Milk Tea
A cold, lightly sweetened milk tea built on Yingde Hong's malty backbone — smooth, creamy, and refreshing, in the spirit of Hong Kong-style milk tea from just down the coast.
Yingde Hong's bold, malty character and naturally low astringency make it one of the better Chinese black teas for milk tea — most delicate Chinese reds turn flat or muddy with dairy, but Yingde Hong's robustness, developed precisely for blending and bold brewing, holds its own.
This recipe takes cues from Hong Kong-style milk tea, brewing the leaves extra strong before chilling so the flavor doesn't wash out once milk and ice are added. A double-strength concentrate is the key technique — brew it hot and strong, then cool it down rather than trying to brew directly over ice.
Evaporated milk gives a rounder, slightly caramelized creaminess that complements the tea's own honeyed notes better than fresh milk alone, though either works. Adjust sweetness to taste — Yingde Hong already brings natural sweetness to the glass, so less sugar is needed than with a more bitter black tea base.
Serve tall over plenty of ice on a warm afternoon. This drink also travels well in a thermos or shaker bottle, making it a good make-ahead option for an iced tea that won't taste watery by the time you drink it.
Ingredients
- 2 tbsp Yingde Hong leaves
- 1 cup hot water (just off the boil)
- 1/2 cup evaporated milk (or whole milk)
- 2–3 tsp sugar or simple syrup, to taste
- Ice cubes
How to make it
- 1Steep the tea leaves in hot water for 5 minutes to make a strong concentrate.
- 2Strain and stir in sugar or syrup while the tea is still warm, until dissolved.
- 3Let the concentrate cool to room temperature, then refrigerate until cold (or chill quickly over a bowl of ice).
- 4Fill a glass with ice, pour in the chilled tea concentrate, then top with evaporated milk. Stir well before drinking.
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