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Milk tea, or chai ya maziwa, is a staple in most Kenyan households, a beverage many grew up with. Black tea (sturungi) is often seen as a more economical alternative since it avoids the higher cost of milk, which isn’t affordable for everyone.

Despite cost concerns, I personally prefer black tea because it allows you to taste the tea in its pure form. Milk tea is an occasional treat for when I want something creamy.

But what if I told you we’ve been making milk tea wrong all along? Yes, this post introduces a new method that I guarantee will change your tea-making routine. The traditional way of boiling tea in hot water or milk often results in bitterness.

This new method mirrors the preparation of boba tea from those trendy cafes, which is why it tastes amazing both hot and cold. Although many boba shops use large amounts of sugar and artificial flavors, making their drinks addictive, they typically use creamer instead of milk, specifically non-dairy creamer.

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What Makes Exceptional Milk Tea?

Achieving the perfect milk tea hinges on a crucial technique: avoid adding your tea bags or loose tea directly into vigorously boiling milk or water. Instead, strain the liquid over the tea. Opt for loose tea over tea bags for superior quality.

While it’s essential not to add tea to actively boiling milk or water, it’s also crucial not to let the milk or water cool down too much before pouring it over the tea. Aim for a temperature just below boiling to extract the full flavor from the tea leaves

if you just have tea bags, be mindful of the steeping time. Overstepping can lead to a bitter taste. Generally, steeping for 3 to 5 minutes works well

Maintain a milk-to-water ratio of 1:1, whether you measure it precisely or just eyeball it. When it comes to the milk, opt for whole milk with the highest butterfat percentage available.

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Ingredients

• Whole milk
• Water
• Sugar/ Honey/Artificial Sweetener
• Quality Loose Tea/ Tea Bags

For Exact quantities jump to the recipe card below:

Also Read: The 5 Best Local Tea Brands in Kenya Ranked; Worst to Best

Also Read: 10 Popular Milk Brands in Kenya Ranked From Worst to Best

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Procedure

• Boil Water: Boiling water releases oxygen and helps develop the flavors in tea. Water quality matters; if your tap water doesn’t taste good, it will affect your tea. The ideal temperature for brewing tea varies depending on the type. For example, black tea generally brews best with slightly cooled boiling water, while green tea is more delicate and requires slightly cooler water.
• Pour water directly over the tea leaves or bags to ensure even saturation. Avoid splashing to prevent burns. The longer you steep tea, the stronger it becomes. However, oversteeping can lead to bitterness, especially with certain types.
• Strain to remove the tea leaves to prevent over-extraction, which can make the tea bitter. Rinse the sieve or strainer between uses to prevent flavor contamination.
• Whole milk adds a creamy texture and enhances the flavor of the tea. Avoid boiling milk directly in the tea to prevent curdling, just use previously boiled but warm milk for this.
• Optionally sweeten your milk tea; Sweeteners can complement tea’s natural flavors. Honey offers additional health benefits, while sugar and artificial sweeteners provide sweetness without additional flavor.
• Serve: Presentation matters! Use decorative teacups or mugs to elevate the tea-drinking experience.

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Serving Suggestions

Chai is fantastic solo, but it shines even brighter when paired with avocado toast or your favorite pastry

Also Read: Ascend your Avocado Toast Toppings Skills

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