I mix Lipton and Boh, both extra kaw. Sometimes with rooibos for that nutty aftertaste. I always use full cream milk and raw cane sugar. Sometimes i use milk powder but never use creamer.

Hong Kong style milk tea always starts with strong tea base, they blend several types of black tea such as ceylon, assam, kenya, pu erh and tea dust. Their brewing method quite similar with ours.

If you aren't that reticent why don't you share your favorite blends for milk tea? You can keep the ratio as secret if you want.

Yeah me too. HK vendors won't tell u the tea blend because it is the key to good milk tea. But luckily some online tea sellers know everything and they are happy enough to share.

Those highlighted teas are basic blend and pretty much the same for all vendors. English breakfast tea is a good substitute because it blends several types of tea like the ones they are using.

I always wondered how Tealive classic roasted milk tea so smooth and has that strong roasted flavor.