Ingredients:

  • 2 cups (475 ml) Filtered Water
  • 3 Tbsp (45 grams) Strong Black Tea (e.g., Assam, Ceylon, or Irish Breakfast loose leaf)
  • 1/2 cup (120 ml) Whole Milk (full fat recommended)
  • 2 to 4 Tbsp (30 to 60 grams) Granulated Sugar (or to taste)
  • Optional: 2 Tbsp (30 ml) Evaporated Milk

Instructions:

  1. Heat the Water: Bring the filtered water to a rolling boil (212°F / 100°C). Crucially, let the water sit for 30–60 seconds after boiling. Using water straight off the boil can 'shock' the tea and cause bitterness. Aim for approximately 205°F (96°C).
  2. Steep the Leaves: Place the black tea leaves into a heatproof container or teapot. Pour the slightly cooled hot water over the leaves.
  3. Cover and Steep: Immediately cover the tea to retain heat and steep for exactly 6 minutes. Do not agitate or stir the leaves during this time.
  4. Strain the Liquor: Place a fine-mesh strainer over a clean bowl or measuring cup. Pour the tea concentrate through the sieve, ensuring all the liquid is extracted. Do not press or squeeze the spent tea leaves, as this releases bitter tannins.
  5. Add Sweetener: Stir the required sugar (2–4 Tbsp) directly into the hot tea liquor until fully dissolved. This resulting liquid is your intensely flavored base.
  6. Warm the Milk: Gently warm the whole milk (and optional evaporated milk) in a small saucepan over medium-low heat until it is steaming but not boiling. Warming the milk prevents the final drink from becoming lukewarm.
  7. Combine and Serve: For hot serving, pour the warm milk mixture into your serving cups first. Then, slowly pour the hot, sweetened tea concentrate over the milk. Stir gently, taste, and adjust if necessary. Serve immediately.