To make Hong Kong milk tea, add water and loose leaf tea to a pot.
Bring it to a boil and heat it for about 5 minutes.
Thereafter, take it down from the stove where it had been boiling, add evaporated milk to it and bring it to a boil once again.
Strain the tea into the teacup and add sugar to enhance the taste. You can also substitute sugar with stevia, jaggery or brown sugar.
Serve the beverage piping hot and savor the warm, smooth and creamy texture on your palette.
Instead of having it hot you can also have it chilled by serving it with ice.
During the British rule, this tea would be made using Ceylon tea.
Some people also add eggshell to balance the acidity of tea. But that is strictly optional.