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{{Use Hong Kong English|date = July 2024}}
{{Use dmy dates|date=July 2014}}
{{More citations needed|date=December 2021}}{{Infobox food
}}▼
| caption = Cup of Hong Kong–style milk tea by Lan Fong Yuen, a ''[[dai pai dong]]'' that invented the drink
▲| name = Hong Kong–style milk tea
▲| image = File:蘭芳園‘絲襪奶茶’.jpg
▲| alternate_name =
| main_ingredient
▲| course = [[Drink]]
| variations =
▲| country = [[Hong Kong]]
▲| served = Hot or iced
▲| main_ingredient = [[Ceylon tea]], [[evaporated milk|evaporated]], [[condensed milk]], [[sugar]]
|
▲| calories =
▲| other =
| similar_dish = {{plainlist|
* [[Doodh pati chai]]
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* [[Teh tarik]]
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▲}}
}}<!-- PARAGRAPH 1: Introduction (basic description and origin) -->{{Chinese▼
{{Chinese
| title = Hong Kong–style milk tea
| order = ts
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'''Hong Kong–style milk tea''' is a tea drink made from [[Ceylon tea|Ceylon black tea]] and [[evaporated milk]] (or [[condensed milk]]). The drink originated in the mid-20th century during the [[British Hong Kong|British rule of Hong Kong]], and was inspired by the British's [[afternoon tea]].<!-- PARAGRAPH 2: Unique aspects distinguishing it from other types of milk tea -->▼
The Hong Kong variant uses a stronger blend of tea leaves, and the tea is brewed with a stocking-like cloth using a unique technique recognised by the [[Government of Hong Kong|Hong Kong government]] as an [[intangible cultural heritage]] of the city. These, along with the use of evaporated milk instead of fresh milk, results in a more intense and creamy flavour, differing from the light and diluted taste of British milk tea.▼
▲'''Hong Kong–style milk tea''' ({{Zh|t=港式奶茶}}), also known as '''"silk-stocking" milk tea''' ({{zh|c=|t=絲襪奶茶|labels=no}}), is a tea drink made from [[Ceylon tea|Ceylon black tea]] and [[evaporated milk]] (or [[condensed milk]]). The drink originated in the mid-20th century during the [[British Hong Kong|British rule of Hong Kong]], and was inspired by the British's [[afternoon tea]].
<!-- PARAGRAPH 2: Unique aspects distinguishing it from other types of milk tea -->
▲The Hong Kong variant uses a stronger blend of tea leaves,
<!-- PARAGRAPH 3: Cultural significance -->
==History==▼
The unique technique used to prepare Hong Kong–style milk tea is recognised by the [[Government of Hong Kong|Hong Kong government]] as an [[intangible cultural heritage]] of the city. Since the 1990s, the drink has increasingly become a symbol of the Hong Kong identity and the territory's culture, with industry estimates suggesting that Hongkongers consume an average of 2.5 millions cups of the drink everyday. Amid the city's [[Emigration from Hong Kong|mass emigration wave]] in the early 2020s, this variant of milk tea can now also be found overseas in Hong Kong–style restaurants.
Hong Kong–style milk tea originates from the [[British Hong Kong|British colonial rule]] over Hong Kong. The British practice of [[Tea (meal)|afternoon tea]], where black tea is served with fresh milk and sugar, grew popular in the colony.<ref name=":1" /><ref name="cnn">{{cite web |date=7 June 2011 |title=Best milk teas in Hong Kong (Page 1) |url=http://www.cnngo.com/hong-kong/drink/hong-kongs-best-milk-tea-616471 |url-status=dead |archive-url=https://web.archive.org/web/20121028153504/http://www.cnngo.com/hong-kong/drink/hong-kongs-best-milk-tea-616471 |archive-date=28 October 2012 |access-date=29 October 2012 |work=CNN Go |quote=Stemming from the British colonial practice of adding milk to black tea, the Hong Kong version is strained through a sackcloth to encourage smoothness.}}</ref><ref>{{Cite web |last=DeWolf |first=Christopher |last2=Ozawa |first2=Izzy |last3=Lam |first3=Tiffany |last4=Lau |first4=Virginia |last5=Li |first5=Zoe |date=2010-07-13 |title=40 Hong Kong foods we can't live without |url=http://www.cnngo.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489 |url-status=dead |archive-url=https://web.archive.org/web/20121105093220/http://www.cnngo.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489 |archive-date=2012-11-05 |access-date=2011-10-09 |website=CNN Go}}</ref> However, this was only served in hotels or high-end Western restaurants, and thus were out of locals' reach. This prompted local diners, like ''[[Bing sutt|bing sutts]]'' and ''[[Dai pai dong|dai pai dongs]]'', to localise the British ingredients and create an affordable variant suited to Hongkongers' palates.<ref name=":1">{{Cite web |last=Reinfrank |first=Alkira |date=2017-11-09 |title=How Hong Kong-style milk tea became part of local culture |url=https://www.scmp.com/lifestyle/food-drink/article/2119111/how-hong-kong-style-milk-tea-became-part-local-culture |access-date=2024-07-16 |website=[[South China Morning Post]] |language=en}}</ref> This included substituting regular milk for evaporated milk, which was cheaper, easier to store, and more concentrated.<ref name=":1" /><ref name=":2">{{Cite web |date=2015-12-10 |title=Why Is Evaporated Milk So Popular in Hong Kong? |url=https://www.scmp.com/magazines/hk-magazine/article/2037520/why-evaporated-milk-so-popular-hong-kong |access-date=2024-07-16 |website=[[South China Morning Post]] |publisher=[[HK Magazine]] |language=en}}</ref><ref name=":3">{{Cite web |date=2019-09-25 |title=Hong Kong's milk tea: how it went from a beverage inherited from another culture, to a symbol of the city’s identity |url=https://www.scmp.com/lifestyle/food-drink/article/3030313/hong-kongs-milk-tea-how-it-went-beverage-inherited-another |access-date=2024-07-16 |website=[[South China Morning Post]] |language=en}}</ref>▼
▲==History==
A dai pai dong–style restaurant called Lan Fong Yuen ({{lang|zh-HK|蘭芳園}}) claims that both silk-stocking milk tea and [[yuenyeung]] were invented in 1952 by its owner, Lin Muhe.<ref>{{Cite web |title=BRAND STORY |url=https://www.hklanfongyuen.com/en/pinpai/index.html |access-date=2021-03-31 |website=Lan Fong Yuen}}</ref> Its claim for yuenyeung is unverified, but that for silk-stocking milk tea is supported by the [[Legislative Council of Hong Kong]].<ref>{{Cite web |date=2007-12-19 |title=OFFICIAL RECORD OF PROCEEDINGS |url=https://www.legco.gov.hk/yr07-08/english/counmtg/hansard/cm1219-translate-e.pdf |website=[[Legislative Council of Hong Kong]] |page=247 |quote=Honourable colleagues, the cafe in the photo I am now holding is probably the most long-life cafe still operating in Hong Kong... The owner is a Mr LAM... The popular "silk-stocking milk tea" was the creation of old Mr LAM years ago.}}</ref>▼
▲Hong Kong–style milk tea originates from the [[British Hong Kong|British colonial rule]] over Hong Kong. The British practice of [[Tea (meal)|afternoon tea]], where black tea is served with fresh milk and sugar, grew popular in the colony.<ref name=":1" /><ref name="cnn">{{cite web |date=7 June 2011 |title=Best milk teas in Hong Kong (Page 1) |url=http://www.cnngo.com/hong-kong/drink/hong-kongs-best-milk-tea-616471 |url-status=dead |archive-url=https://web.archive.org/web/20121028153504/http://www.cnngo.com/hong-kong/drink/hong-kongs-best-milk-tea-616471 |archive-date=28 October 2012 |access-date=29 October 2012 |work=CNN Go |quote=Stemming from the British colonial practice of adding milk to black tea, the Hong Kong version is strained through a sackcloth to encourage smoothness.}}</ref><ref>{{Cite web |
In its early days, Hong Kong–style milk tea used a much stronger blend of tea leaves and had an extremely strong flavour. This was marketed towards the city's many labourers in the 1940s, which desired a high [[caffeine]] content to "replenish their energy". A few decades later in the 1960s, the drink became more widely available at ''[[Cha chaan teng|cha chaan tengs]]'' and thus began to also appeal to office workers, who opted for a less intense tea. This eventually transformed the drink into its current state,<ref name=":1" /> which is still stronger and creamier than the lighter British milk tea.<ref name=":3" />▼
=== Naming ===▼
▲It is called "milk tea" ({{zh|c=奶茶|cy=náaihchà}}) to distinguish it from "[[Chinese tea]]" ({{zh|c= 茶|cy=chà}}), which is served plain. Outside of Hong Kong, it is referred to as "Hong Kong–style milk tea". It has another name, "silk stocking milk tea" which originates from the appearance of the sackcloth tea leaf filter bag. In the 1950s and 1960s, the main customers of Hong Kong–style milk tea were workers and labourers, who thought that the sackcloth looked like pantyhose.<ref>{{cite news |title=Hong-kongers crave their iconic pantyhose tea |url=https://www.reuters.com/article/us-hongkong-milktea/hong-kongers-crave-their-iconic-pantyhose-tea-idUSHKG19611520071227 |website=Reuters |date=27 December 2007 |access-date=18 January 2021}}</ref>
Hong Kong–style milk tea is considered culturally significant and a symbol of the Hong Kong identity. This emerged in 2007 when the Hong Kong government removed [[Queen's Pier]], a local landmark reminiscent of the city's colonial era. This prompted many young Hongkongers to contemplate the local identity, which coupled with rising [[Localism in Hong Kong|localist]] sentiments to make Hong Kong–style milk tea symbolic of the city's culture.<ref name=":0">{{Cite web |date=2022-11-25 |title='It's like reminding myself I am a Hongkonger': drinking Hong Kong-style milk tea in the UK offers émigrés a taste of home |url=https://www.scmp.com/lifestyle/food-drink/article/3200979/its-reminding-myself-i-am-hongkonger-drinking-hong-kong-style-milk-tea-uk-offers-emigres-taste-home |access-date=2024-07-16 |website=[[South China Morning Post]] |language=en}}</ref>▼
▲A ''dai pai
With this symbolic status, Hong Kong–style milk tea may be considered comfort amid [[homesickness]] and also as a political statement for those who have emigrated from the city as part of a [[Emigration from Hong Kong#Social issues and 2019–2020 unrest|politically-driven exodus beginning 2020]]. Drinking Hong Kong–style milk tea offers these overseas Hongkongers a sense of home and a reminder of their childhood and identity. It is also seen by them as attempts to preserve Hong Kong culture, as "a form of silent resistance" amid perceived cultural erasure. In the UK, where many of these emigrants reside, this has led to an increase of Hong Kong-style milk tea brands and cafes.<ref name=":0" />▼
▲In its early days, Hong Kong–style milk tea used a much stronger blend of tea leaves and had an extremely strong flavour. This was marketed towards the city's many labourers in the 1940s,
In 2017, the government's [[Leisure and Cultural Services Department]] declared "Hong Kong–style milk tea making technique" as one of the [[Intangible cultural heritage|intangible cultural heritages]] (ICH) of Hong Kong, under the domain "traditional craftsmanship" as specified by [[UNESCO]] Convention for the Safeguarding of the ICH.<ref name=":3" /><ref>{{cite web |title=First Intangible Cultural Heritage Inventory of Hong Kong |url=https://www.lcsd.gov.hk/CE/Museum/ICHO/documents/3862785/3863408/First_hkich_inventory_E.pdf |url-status=dead |archive-url=https://web.archive.org/web/20160101093527/https://www.lcsd.gov.hk/CE/Museum/ICHO/documents/3862785/3863408/First_hkich_inventory_E.pdf |archive-date=2016-01-01 |website=Intangible Cultural Heritage Office |page=76}}</ref><ref>{{cite web |title=Hong Kong-style Milk Tea Making Technique |url=https://www.lcsd.gov.hk/CE/Museum/ICHO/en_US/web/icho/representative_list_milk_tea.html |website=Intangible Cultural Heritage Office |access-date=18 January 2021}}</ref>▼
==Preparation==
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=== Ingredients ===
{{Chinese
| title = Cha jau
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* 10% [[Lipton]] (BOP and [[Ceylon tea]]) that enhances the aroma and texture
First, hot water at {{Convert|96–98|C|abbr=on}} is poured over the tea blend, which is allowed to steep for 12 minutes. The water is poured at a height of {{Convert|60|cm|abbr=on}} to apply sufficient pressure to the leaves, which results in an "even taste" and "fragrant aroma". Eventually, the tea leaves become half afloat, which cues the tea master<ref name=":1" /> to pour the tea back and forth from the sackcloth bag four times,
Before serving, a milk variant is added to the tea; an original-style milk tea would be 30% [[evaporated milk]] and require the customer to add their own sugar.<ref name=":1" /><ref name=":3" /> Using evaporated milk, which is more concentrated than milk, reduces the amount of liquid needed to achieve a smooth milkiness, therefore preventing overdilution of the tea's intensity.<ref name=":2" /> The most commonly used and best-known evaporated milk is produced by Dutch brand "Black&White", which tea makers say produces the smoothest brew.<ref name=":1" /><ref name=":2" /> Naturally sweet [[condensed milk]] may also be used,<ref name=":1" /> giving rise to a variant named {{Ill|Cha jau|lt=cha jau|zh|茶走}} ({{zh|c=茶走|labels=no}}).{{Cn|date=July 2024}} Other cafés prefer using a [[filled milk]] variant,{{Cn|date=July 2024}} which is a combination of [[skimmed milk]] and [[soybean oil]].▼
[[File:Typical breakfast of Cha Chaan Teng with Hong Kong style Milk Tea.JPG|thumb|150px|Hot milk tea in a coffee cup served alongside breakfast]]▼
▲Before serving, a milk variant is added to the tea; an original-style milk tea would be 30% [[evaporated milk]] and require the customer to add their own sugar.<ref name=":1" /><ref name=":3" /> Using evaporated milk, which is more concentrated than fresh milk, reduces the amount of liquid needed to achieve a smooth milkiness, therefore preventing overdilution of the tea's intensity.<ref name=":2" /> The most commonly used and best-known evaporated milk is produced by Dutch brand "Black&White", which tea makers say produces the smoothest brew.<ref name=":1" /><ref name=":2" /> Naturally sweet [[condensed milk]] may also be used,<ref name=":1" /> giving rise to a variant named {{Ill|Cha jau|lt=cha jau|zh|茶走}} ({{zh|c=茶走|labels=no}}).{{Cn|date=July 2024}} Other cafés
=== Iced milk tea ===
[[File:Ice milk tea.JPG|thumb|
Before the prevalence of ice-making machines, cold milk tea was commonly prepared with the refrigerator. {{Cspan|text=Hot milk tea would be poured into a [[Vitasoy]] or [[Coca-Cola]] glass bottle for cooling, and then sold directly to customers.|date=July 2024}} Today, this type of glass-bottled milk tea is rare in Hong Kong,{{Cn|date=July 2024}} though cold milk tea served in metal cans or plastic bottles can be found in many local convenience stores, such as [[7-Eleven]] and [[Circle K]].
{{Clear}}
==Varieties==
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Hong Kong–style milk tea may be combined with coffee to make ''[[yuenyeung]]'' ({{zh|t=鴛鴦|cy=Yūnyēung}}). {{Cspan|text=The "silk-stocking" technique of making the milk tea can also be applied to coffee to give silk-stocking coffee.|date=July 2024}}
== Popularity and culture ==
▲[[File:Typical breakfast of Cha Chaan Teng with Hong Kong style Milk Tea.JPG|thumb|150px|Hot milk tea in a coffee cup served alongside breakfast]]
Hong Kong–style milk tea is a popular part of many Hongkongers' daily lives, typically served as part of afternoon tea but also at breakfast or dinner. It enjoys nearly the same ubiquitous status that coffee holds in the West.{{Cn|date=August 2024}} A cup of milk tea costs roughly {{Currency|20|HKD|first=yes|linked=yes}} ({{Currency|2.66|USD|linked=no}}) {{As of|2024|August|lc=y}}, with industry estimates suggesting that Hongkongers consume an average of 2.5 million cups a day.<ref>{{Cite web |last=Liu |first=Oscar |date=2024-08-10 |title=Milk tea time: how Hongkongers are taking the drink to new heights to preserve tradition |url=https://www.scmp.com/news/hong-kong/hong-kong-economy/article/3273919/milk-tea-time-how-hongkongers-are-taking-drink-new-heights-preserve-tradition |access-date=2024-08-12 |website=[[South China Morning Post]] |language=en |quote=City residents, according to industry estimates, indulge in 2.5 million cups of milk tea per day on average, with some saying it is in their DNA. A cup costs roughly HK$20 (US$2.66).}}</ref>
▲Hong Kong–style milk tea is also considered culturally significant in the city and is seen as a symbol of pride among locals.<ref name=":3" /><ref name=":0" /> This first emerged in the 1990s, as [[Handover of Hong Kong|Hong Kong was to be handed over]] from the UK to China in 1997. During this period, Hongkongers sought to identify local heritage and to construct their own identity, aiming to differentiate themselves from both the British and the [[mainland Chinese]]. This
▲With this symbolic status, Hong Kong–style milk tea may be considered by some overseas Hongkongers as comfort amid [[homesickness]],
▲In 2017, the Hong Kong government's [[Leisure and Cultural Services Department]] declared "Hong Kong–style milk tea making technique" as one of the [[Intangible cultural heritage|intangible cultural heritages]] (ICH) of Hong Kong, under the domain "traditional craftsmanship" as specified by [[UNESCO]] Convention for the Safeguarding of the ICH.<ref name=":3" /><ref>{{cite web |title=First Intangible Cultural Heritage Inventory of Hong Kong |url=https://www.lcsd.gov.hk/CE/Museum/ICHO/documents/3862785/3863408/First_hkich_inventory_E.pdf |url-status=dead |archive-url=https://web.archive.org/web/20160101093527/https://www.lcsd.gov.hk/CE/Museum/ICHO/documents/3862785/3863408/First_hkich_inventory_E.pdf |archive-date=2016-01-01 |website=Intangible Cultural Heritage Office |page=76}}</ref><ref>{{cite web |title=Hong Kong-style Milk Tea Making Technique |url=https://www.lcsd.gov.hk/CE/Museum/ICHO/en_US/web/icho/representative_list_milk_tea.html |website=Intangible Cultural Heritage Office |access-date=18 January 2021}}</ref>
==See also==
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