Hong Kong milk tea (Gong shi naai caa)

1. Bring the water to the boil in a small pan, add the black tea and simmer over low heat for 3-4 minutes.

2. Turn off the heat and steep covered for another 5 minutes to make a strong, dark brew.

3. Strain the tea through a fine sieve into a jug, then pour it from a height back into the pan; repeat 4-5 times to make the tea silkier.

4. Mix the milk with the condensed milk in another container and warm slightly.

5. Divide the milk mixture between the cups.

6. Pour over the hot tea and serve immediately; in summer it can also be served over ice.

Tip: The national drink of Hong Kong's tea houses, also called "silk stocking tea" after the characteristic stocking-like cloth strainer. The real version is made with evaporated milk – if you can find it, use it instead of the milk.