- Three-quarter cups full (150 milliliter) of regular tap water
- Two full teaspoons of golden milk tea/black tea leaves (I used one bag of Tetley Classic)
- Half a cup (120 milliliter) of whole milk (I used fresh half and half from a glass bottle)
- 25 milliliter of fresh honey (or 10 grams granulated sugar)
- Pour the water into a small pot. Set the temperature to medium. Bring the water to the boil for one minute.
- Add the tea leaves into the boiling water and steep between thirty seconds to about one minute. Then, lower heat to a simmer for one minute and thirty seconds to about a full two minutes. **Do not let the tea simmer for more than two minutes, as it will become too bitter.
- Slowly pour in the milk into the pot. Allow the milk tea to come back to a full simmer. Do not go beyond boiling point as the milk will cook and curdle in high temperature, which will leave your milk tea lumpy. Turn the heat off.
- Warm your cup with hot water beforehand.
- Pour your tea into a cup, using a tea sieve to filter out tea leaves.
- Mix honey or sugar to your liking.
I was watching an episode of Meteor Garden when the hero changes his order from a cappuccino to Royal milk tea, to avoid drinking the same thing as his betrothed. It sounded delicious, so I looked it up, to find it was a Japanese drink: Roiyarumirukuti (ロイヤルミルクティー). Apparently “The Classic Blend is more of an “everyday” black tea” (FAQ), so next time I need to get the proper “British Blend is made from premium Kenyan and Assam teas” if I’m using Tetley tea bags.