This popular Hong Kong street beverage traditionally features a strong, broken-leaf Ceylon black tea that produces a thick mouth feel and a brisk orange color. Enjoyed hot or over ice, this decadent and highly caffeinated cup is a delightful weekend treat for tea lovers with a sweet tooth. 

INGREDIENTS:
• 2-3 heaping teaspoons of TC05: Ceylon BOP
• 10 – 12 oz. boiling water
• Your favorite tea infuser
• 1+ rounded tablespoons of sweetened condensed milk or coconut condensed milk

KETTLE/INFUSER METHOD:
1. Select a 10 – 12 oz. mug.
2. Measure out an extra strong cup of tea by scooping 2-3 generous teaspoons of loose leaf tea into your favorite tea infuser and place it in your cup.
3. Heat your water. When it reaches a rolling boil, pour it over the tea infuser.
4. Steep the tea for longer than typically recommended to produce a thick, dark cup: 8-10 minutes.
5. Remove the infuser and add a large dollop of sweetened condensed milk to your tea. Stir until the color lightens up and produces an orange tint.
6. Feel free to add extra sweetened condensed milk to taste.

Enjoy!