Friday, October 9, 2009

New in the Teahouse: Our Special Recipe Hong Kong Milk Tea!

Earlier this year a reader asked for a recipe for authentic Hong Kong Milk Tea and Roy, a Hong Kong native and milk tea aficionado, responded with his favorite. In just a few months that post has become one of the most popular on the site. Now that we realize our readers are milk tea fans Roy decided to offer our own special recipe milk tea, both hot and cold, in our San Francisco Bay Area teahouses. To welcome milk tea to our menu of traditional Chinese specialities, and thank blog readers for the heads-up about your interest, tomorrow, October 10, we're offering an introductory special: mention the Camellia Sinensis blog and buy one milk tea, get one free!

Stop by either our Ferry Building or Berkeley teahouse and check out this delicious new menu item. We guarantee, you won't find more authentic Hong Kong Milk Tea this side of the Pacific!

3 comments:

Jason Witt said...

This sounds attractive because it isn't too lightly-fired. I'm not partial to the latest trend of teas from China that aren't roasted heavily. They're all the rage these days but I like a good Wuyi that's been dark-roasted. And all kinds of classic-roast teas are different and interesting in my opinion. --Teaternity

Virginia said...

Firing is part of it; the other part is oxidation, in which many constituents of the original tea leaf are transformed by enzymatic action. The enzymes develop much of the rich, complex flavor oolong lovers savor, while firing refines and concentrates it. Too-green oolongs you mention are only lightly oxidized, so firing won't improve them much. The classic oolong leaf is about 30% oxidized. Examine an infused leaf. If it adheres to the traditional 3 parts red, 7 parts green AND has been well fired, then you're off to a good start!

author said...

Finally, milk tea - but right after I go home to New York?!

I will have to wait until I come back...