Milk tea is part of Hong Kong’s food culture and colonial past. A mixture of tea leaves are brewed with hot water, and pulled (a pouring process used to enhance flavour and colour) four times ...

I’ll get to the tea: I tried the Milky Jade Oolong, which warmed my old soul. For a tea novice ... café This oolong was oxidized over steamed milk and carried a creamy taste in every sip.