Explore Milk Teas across Asia

Taiwanese Bubble Tea

Bubble tea (also known as pearl milk teabubble milk teaboba tea, or simply boba) is a Taiwanese tea-based drink invented in Tainan and Taichung in the 1980s. Recipes contain tea of some kind, flavour syrups or milk, as well as sugar (optional). Toppings, such as chewy tapioca balls (also known as pearls, or boba), popping boba, fruit jelly, grass jelly, agar jelly, and puddings are often added.
We love classic milk bubble tea and the chewy pearls makes this drink super fun!

Malaysian Teh Terik

Teh Tarik (literally "pulled tea") is a hot milk tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams within the Southeast Asian countries of Brunei, Malaysia and Singapore. Its name is derived from the pouring process of "pulling" the drink during preparation. It is made from black tea and either condensed milk or evaporated milk. Malaysia has considered the drink as the country's national drink.
The “pulling” of the tea make its extra silky and fragrant!

Hong Kong Milk Tea

Hong Kong Milk Tea is a tea drink made from black tea leaves and milk (usually evaporated milk or condensed milk). It is usually part of lunch in Hong Kong tea culture. Although originating from Hong Kong, it is found overseas in restaurants serving Hong Kong cuisine and Hong Kong-style western cuisine. In the show Top Eat 100 aired on 4 February 2012, Hong Kong-style milk tea is ranked number 4 in Hong Kong cuisines. Hong Kongers consume a over 900 million glasses/cups a year.
Strong and powerful tea, the evaporated milk and condense milk. Most famous tea stands uses female stockings to to finely strand the tea.

Japanese “Royal” Milk Tea

A popular drink in Japan, Royal Milk Tea is made with Assam and Darjeeling tea leaves and milk. You can add sugar or honey to suit your taste. It’s a delicious drink to serve when you have friends over for tea time. 
A beautifully floral fragrance to make the Japanese milk stand out.

Thai milk tea

The tea for Thai Milk Tea is made from strongly brewed Ceylon tea, or a locally grown landrace (traditional or semi-wild) version of Assam known as Bai Miang (ใบเมี่ยง). Other ingredients may include added orange blossom water, star anise, crushed tamarind seed or red and yellow food colouring, and sometimes other spices as well. The tea is sweetened with sugar and condensed milk and served chilled. Evaporated milk, coconut milk or whole milk is poured over the tea and ice before serving to add taste and creamy appearance. Condensed milk and sugar may also be mixed with the tea before it is poured over ice and then topped with evaporated milk. In Thai restaurants, it is served in a tall glass, but when sold from street and market stalls in Thailand it may be poured over the crushed ice in a plastic bag or tall plastic cups.
The most “orange” in colour out of all the milk teas. Watching out for the red label to taste the authentic Thai milk tea!


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