Making milk tea at home is not only healthier and more affordable, but it also allows you to adjust the tea-to-milk ratio to suit your personal taste. Here are the standard and healthy milk tea recipes:
Standard Non-Dairy Creamer Milk Tea Recipe:
Commercial milk tea drinks are typically made using black tea bags and non-dairy creamer. The advantages are low cost and a richer milky flavor, while the disadvantages are high calories, less healthy creamer, and lower tea leaf quality. Because it is quick and convenient to make, it is ideal for office workers. Here is how to make it:
Ingredients: Purchase black tea bags from the supermarket. Common commercial tea bags come in 60 g and 75 g packages. A small household can just buy the 60 g pack, with Assam black tea bags being the best choice. Also, purchase non-dairy creamer. A bag of 10 tea bags plus creamer costs around NT$150 to NT$200.
Brewing the Tea: For a 60 g pack of tea bags, use about 2,000 cc to 3,000 cc of water. If you prefer a stronger tea flavor, use 2,000 cc of water. Bring the water to a boil, turn off the heat, place the tea bags into the water, and steep for 5 to 10 minutes. Steeping longer will yield a stronger flavor, but it will also increase bitterness and astringency, so adjust to your liking.
Mixing Ratio: After 5 to 10 minutes, remove the tea bags and simply stir in the non-dairy creamer when serving. You can also chill the black tea in the refrigerator before drinking. If you prefer it sweeter, you can add simple syrup separately. Note that Taiwan brown sugar (erchongtang) works best; the syrup should be prepared separately and then added to the milk tea for a better taste rather than pouring sugar directly into the black tea.
▲ Commercial black tea bags, particularly Assam and Ceylon, offer a bolder flavor and are the most suitable choices.
Advanced Fresh Milk Tea Recipe:
Non-dairy creamer is not a very healthy product. If you want to prepare a healthier milk tea for your family, you can switch to fresh milk. Although fresh milk does not match the creamy intensity of non-dairy creamer, it is much healthier. Here is the healthy fresh milk tea recipe:
Ingredients: Purchase black tea bags from the supermarket, again choosing the 60 g package. Also, buy fresh milk—full-fat fresh milk is best since skim milk lacks flavor. A 2-liter bottle should be enough. Additionally, prepare some butter and Eagle brand condensed milk to enhance the milky flavor.
Brewing the Tea: Boil 2,000 cc of hot water. Once boiling, turn off the heat, add the tea bags, and steep for 5 to 10 minutes. Remove the tea bags after 5 to 10 minutes. You can store the black tea in the refrigerator or mix it while hot.
Fresh Milk Ratio: Heating the fresh milk will bring out a richer milky flavor, so heat it beforehand. You can mix it at a 2:1 tea-to-milk ratio, or a 1:1 ratio if you prefer a heavier milk taste. If you love a strong, creamy profile, you can also add butter and condensed milk.
Adding Simple Syrup: Finally, you can add simple syrup according to your preference. Keep in mind that condensed milk is already sweet, so be careful not to make it overly sweet.
Premium Milk Tea Recipe:
Standard milk tea is typically made with tea bags; while economical, the quality of the tea leaves is lower. If you have a more refined palate, you can upgrade to premium loose-leaf tea. Locally produced Taiwanese black tea—specifically Qingxin Oolong Honey Black Tea and Assam black tea—is best suited for this.
▲ Taiwanese black tea, particularly those made from Qingxin Oolong and Assam varietals, offers exceptional flavor. Brewed black tea is rich, aromatic, and thoroughly delicious.
Ingredients: Purchase loose-leaf black tea from a tea shop. Tea priced at NT$800 or more per 600 g far surpasses any tea bag in quality. Taiwan-produced black teas—especially Honey Black Tea made from Qingxin Oolong and Assam black tea—are the finest choices. You will also need whole milk, butter, and condensed milk.
Brewing the Tea: Bring 2,000 cc of water to a boil. Turn off the heat, add 100 g of black tea leaves, and steep for just 3 to 5 minutes before removing the leaves. Using a higher ratio of leaves creates a stronger flavor, while a shorter steeping time prevents bitterness and astringency. If you don’t want to waste the strained leaves, you can steep them for another pot, though the flavor will be lighter.
Mixing the Milk Ratio: Gently warm the whole milk, then combine it with the tea at a tea-to-milk ratio of 2:1. If you prefer a richer taste, you can use a 1:1 ratio. You can also add butter or condensed milk to enhance the creamy flavor. Finally, add simple syrup to taste.