Ingredients:

  • 3 tbsp loose-leaf black tea blend (70% Ceylon B.O.P., 20% Assam, 10% Earl Grey)
  • 2 cups filtered water
  • 1/2 cup full-fat evaporated milk
  • 2 tsp granulated sugar

Instructions:

  1. Bring the filtered water to a rolling boil in a small saucepan.
  2. Add the loose-leaf black tea blend to the boiling water. Reduce heat and maintain a steady simmer for 10–12 minutes until the tea is dark and opaque.
  3. Perform the pulling technique: Pour the hot tea through a cotton tea filter bag into a heat-proof pitcher. Lift the pitcher high and pour the tea back and forth between two pitchers 4–5 times to aerate the tea and soften tannins.
  4. Return the tea to the saucepan and let it sit on very low heat for 2–3 minutes to ensure the liquid is piping hot.
  5. Divide the evaporated milk equally into the bottom of two serving mugs.
  6. Pour the hot tea into the mugs from a slight height to create a light foam. Add 1 teaspoon of sugar to each mug and stir until fully dissolved.