What’s so special about Hong Kong-style milk tea? A deep dive into the city’s beloved brew

Hong Kong-style milk tea has a rich history dating back to the British colonial era. We look at what makes it so special and a cultural icon

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Contestants making tea during a competition in Hong Kong in 2021 to make the best Hong Kong-style milk tea. Photo: K. Y. Cheng

Published: 7:45am, 6 Oct 2024Updated: 8:06am, 7 Oct 2024

Take a bite out of history with our exclusive series on the delicious ingredients, dishes and techniques behind the unique taste of Hong Kong.

A cup of silky milk tea in the morning is enjoyed by many a person in Hong Kong, often alongside a hearty cafe breakfast. According to industry data, 2.5 million cups of Hong Kong-style milk tea are drunk every day in the city.

The roots of the comforting drink go back to the early part of the city’s British colonial era in the 19th century. Dr Siu Yan-ho, a lecturer in the department of Chinese language and literature at Hong Kong Baptist University, says it was invented after Hong Kong became a trading port.

The British brewed black tea – often a blend of Indian Assam, Ceylon, Chinese Keemun and Kenyan tea leaves – in teapots and served it in teacups with milk and sugar.

By the 1950s, Hong Kong-style milk tea had become a fixture on diner menus. Photo: Hoko

Initially only found in high-end hotels and Western restaurants, British tea eventually trickled down to bing sutt – small, affordable cafes serving mainly iced drinks – and cha chaan teng diners, with chefs tweaking the ingredients and brewing process to make the drink more palatable for local tastes.

A drink by now far removed from the original version, in the 1950s Hong Kong-style milk tea became a fixture on menus.

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