Ingredients:

  • 60 g High-Quality Loose-Leaf Black Tea (Ceylon, Assam blend)
  • 500 ml Filtered Water
  • 240 ml Whole Unsweetened Evaporated Milk (full fat)
  • 2-4 Tbsp Granulated Sugar (Optional, or to taste)
  • Ice Cubes (For serving iced)

Instructions:

  1. Boil the Water: Bring 500 ml of filtered water to a rolling boil in a medium saucepan.
  2. Add the Tea: Turn the heat off, add the 60g of loose-leaf black tea directly into the boiling water. Stir briefly to submerge all leaves. Cover the pan and allow the tea to steep for 3 minutes.
  3. First Simmer: Return the pan to low heat. Simmer the tea gently for 3-5 minutes, maintaining a low simmer to fully extract the tannins and colour. Do not boil violently.
  4. First Strain: Set up a fine mesh strainer (or a muslin cloth/nut milk bag substitute) over a second saucepan. Slowly pour the tea mixture through the strainer, collecting the concentrate and discarding the tea leaves.
  5. The Pulling Technique (Aeration): Using the two saucepans, carefully pour the strained tea concentrate back and forth between the two pans from a height of about 30–45 cm (12–18 inches). Repeat this 'pulling' motion 6 to 8 times. This crucial step aerates the tea, ensuring the smooth, non-bitter finish.
  6. Final Strain: Return the aerated tea to one saucepan. Bring it briefly back to a low simmer, then remove from heat and steep for a final 2 minutes. Strain one last time to remove any fine sediment.
  7. Heat the Milk: Gently warm the evaporated milk in a separate small saucepan until it is hot but not boiling. Stir in the optional sugar until dissolved.
  8. Combine and Serve: For a hot drink, pour the heated evaporated milk into the serving mug, then slowly pour the hot tea concentrate over the milk and stir. For an iced drink, fill a glass completely with ice, pour the milk over the ice, and then pour the hot tea concentrate over the mixture. Stir quickly and serve immediately.