Milk Tea appears as a signature dish in 1 Hong Kong cities. See each city's local variant and where to eat it.
Hong Kong milk tea · Hong Kong
Hong Kong silk stocking milk tea is a strong Ceylon and Assam blend brewed through a sleeve of fabric repeatedly to draw out body, then poured with evaporated milk; served hot at cha chaan teng or iced through summer.
Lan Fong Yuen on Gage Street invented the silk stocking milk tea form in 1952, named for the fabric sleeve filter that gives the drink its smooth body. The tea blend is typically Ceylon black tea from Colombo plus broken orange pekoe from Sri Lanka; Hong Kong dairies later switched from condensed to evaporated milk for the modern cha chaan teng style.
Where to eat in Hong Kong:
- Lan Fong Yuen
- Australia Dairy Company
- Capital Cafe
- Mido Cafe