Thai Earl Grey is a fragrant blend of Assam black teas from different harvests of the year. This tea makes a rich base for hot and iced tea lattes, baked goods, and other culinary creations.
- Origin: Wawee Village, Chiang Rai, Thailand
- Variety: Assamica
- Artisan: Ammy
Ingredients: black teas, bergamot oil
Ammy's Milk Tea Recipe (Serving size: 1 cup)
We asked Chiang Rai-based farmer Ammy to share her favorite milk tea recipe.
What you'll need:
- 100 ml steeped tea (see "Tea Base" below)
- 2 tbsp creamer*
- 20 ml condensed milk*
- 40 ml evaporated milk*
- 40 ml fresh milk*
- 1 tsp sugar or sweetener of your choice
*100 ml of single type of milk may be used instead of three different types. We prefer oat for its creaminess.
Tea Base (single cup)
- Hot water: 150 ml
- Thai Earl Grey tea leaves: 3 tablespoons
- Steep for up to 8 minutes
- Fill small pot with spring or filtered water and heat to medium-high. Wait until water comes to a boil.
- Add tea, then lower heat so that leaves have time to steep. Leave for 5–8 minutes.
- Add creamer (if using), milk, and sweetener. We prefer dark maple syrup.
- Bring heat back up and wait for a slow boil (should take about a minute).
- Strain liquor into cup or serving pitcher.
Note: We recommend preparing this milk tea in small batches (no more than 4 cups at a time, which is 4x the ingredients listed in a medium-sized pot).