date:Oct 27, 2018
s) to create a stronger taste that can stand up to the thick, sweet milk component. Other recipes call for boiling the tea leaves in the water rather than steeping them.
The resulting drink has bitter notes that are matched by the sweetness and thickness of the milk. If the yuenyeung tastes too astringent because of the oversteeped tea, you can correct it by adding more condensed milk.
Most recipes call for regular drip coffee made with dark roasted bean (such as an espresso roast or French ro