Tea

As promised here are my favourite teas in Hong Kong.

Nai Cha – (milk tea) is an extremely strongly brewed black tea strained through a sock or stocking like sieve and made in the little eateries that populate the streets. It is made with tinned evaporated milk and if left too long to cool will form a skin on the top – so it is best to drink it quickly. Now I like my tea strong with only a dash of milk but I’ve discovered the Chinese are onto something here. The tea is smooth but certainly has a tannin kick!


Chinese Tea comes in many varieties but this one, made at a Beijing Dumpling eatery in Wan Chai that I have been known to frequent many times, is the king! If you don’t mind picking the occasional foliage from your teeth it’s great to get the mild under brewed taste first and then build up to the strong gunpowder kick as each large and roughly cut leaf and stalk sinks to the bottom.