Hong Kong Milk Tea

Ingredients

6 cups hot water (, makes about 4 ½ cups of tea after the boiling process)
10 tablespoons tea leaves (in tea bags or tea strainers; any combination of Ceylon Orange Pekoe/Lipton Black Tea, Earl Gray, or your favorite black tea)
1⅓ cups evaporated milk (315 ml, ⅓ cup per serving)
1 to 2 tablespoons sweetened condensed milk ~1 teaspoon per serving, or to taste
a fine-meshed strainer with a clean pair of stockings tied around it optional, to get a perfectly smooth tea

Directions

Add 6 cups of very hot water to a pot. Add the tea and bring to a boil. Turn down the heat and simmer for 15 minutes.

From there, pour the tea through a fine-meshed strainer that has cotton cheesecloth tied around it. This is optional to make sure you get every last bit of tea leaves out of your drink.

Portion out the tea––one serving is a little over 1 cup. Mix in ⅓ cup evaporated milk and about 1 teaspoon sweetened condensed milk, or to taste. Stir thoroughly.