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Has anyone tried Tibetan “Soyou cha”? I found a reference to it on a site I hadn’t visited in a while (Chinese Teas 101) and did a bit of reading about. There seems to be a couple different forms of it, all revolving around boiling (yes, boiling) some kind of dark tea. Here’s some info:
It sounds pleasant. Leo had an excellent article on “Christmas Teas” that I intend to try to make soon (got busy with moving to a new place and whatnot), which opened my mind to the idea of tea-based recipes. I also have a slight inclination towards “working class” foodstuffs – upbringing and whatnot. Not certain if it’s supposed to be a pu’er or a hongcha I boil up, though – sounds like it could be either.
Now I just need to find out where I can get that proper flour, dri butter and dri milk.
M.
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mixing butter or cream in tea is good. some local tea cafes mix evaporated milk into strong ceylon tea to make hong kong style milk tea. you add a lot of sugar to make that tea taste good. some secret recipes use pork fat (lard?) or other creamy fats. however, suyou cha tastes not very good. very not good perhaps. the taste is muddy, mouldy, and like smell of live sheep
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I have not been able to find a better video to tell you about Hong Kong style milk tea, but here is one news report about a competition of it. Sorry all in Cantonese, but you can see some of the steps there:
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Another popular Hong Kong style tea is yuen yeung. Don’t know how to translate that name. Half coffee, half Ceylon tea and a lot of evapourated milk and white sugar. I think people like them because of sweetness and fat. I much prefer real tea such as oolong and longjing. Even a well made cup of Darjeeling is much better.
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Yuen yeung is a must have item in the drink menu in all local tea cafes. My father likes it with condensed sweet milk. He said for the workers, this kind of drinks is a most vital refreshment for the day. I think it gives a lot of calories for the needed energy and enough caffeine to keep the mind awake in the morning or when it is almost the end of the work day (afternoon tea!). It is still a favourite for many many people, esp men who do labour work, drivers, builders and courier people etc, even those property salespeople too. Even some of my colleagues order it for afternoon tea too.
It is very strong and dense. I can see why it is liked by so many men. I think it is a very unique HK drink even though I do not like it myself. -
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