How do I make Burmese milk tea?

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 Four varieties of Burmese milk tea


Burmese tea houses may be found all around Myanmar thanks to the country's distinctive tea tradition. Teahouses are frequently crowded with guests, and people enjoy going there to drink tea, dine, and converse.

Lah-phat-yay is the name of a kind of milk tea from Burma. The best Burmese milk tea should be made using Burmese black tea, which should be dark, robust, and somewhat smoky, along with a mixture of evaporated milk and condensed milk. One of the greatest alternatives to Burmese black tea is strong Assam tea. (I enjoy drinking Tata tea Gold.)

Depending on the amount of condensed milk and evaporated milk added to a cup of tea, there are more than 10 different varieties of Burmese milk tea. Noe Sein Tea () is a sugar-free beverage for diabetics. See the recipe and videos for the four most popular varieties of Burmese milk tea below.

INGREDIENTS

IN TEA
  • 3 tbsp. Tea Powder
  • Water, 800 ml
  • A little salt
  • Sweetened Milk
  • Aerated Milk
INSTRUCTIONS

On high heat, bring a saucepan of water to a boil.

Tea bags with tea powder inside should be filled with boiling water.

Reduce the heat to low and sprinkle on some salt. Simmer for at least 10 to 15 more minutes.

TYPE 1
  • Phone Man was a standard that added condensed milk and evaporated milk in proportion.
  • 1 tablespoon condensed milk
  • Dried milk, two tablespoons
  • 200 ml tea
TYPE 2
  • Kya Xient () is less sweet and has more of a tea flavor.
  • Condensed milk, 1 tablespoon
  • 2 tablespoons evaporated milk
  • 200 ml tea
TYPE 3
  • Pau Xeint () is less sweet and has more evaporated milk.
  • Condensed milk, 1 tablespoon
  • 3-tablespoon evaporated milk
  • 200 ml tea
TYPE 4
  • Cho Xeint () is sweet with additional evaporated milk.
  • Condensed milk, 3 teaspoons
  • 2 tablespoons evaporated milk
  • 200 ml tea
Watch the video below for step-by-step instructions.

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