What is Hokkaido milk tea?
Hokkaido milk tea has a black tea foundation, unlike the majority of Japanese teas, which are prepared from green tea or matcha. Milk and a sweetener such brown sugar, honey, or caramel are also included. Traditionally, milk from the Hokkaido region of Japan is used to make Hokkaido milk tea. The northernmost of Japan’s major islands, Hokkaido is renowned for its agricultural output and dairy goods, especially the milk needed to make the region’s signature beverage, Hokkaido milk tea. Hokkaido milk tea is also known as royal milk tea and nidashi milk tea.
How to prepare Hokkaido milk tea
Simple ingredients that you most likely already have in your refrigerator or kitchen cupboard are used to make hokkaido milk tea. It’s simple to prepare in a few minutes and is a rich, pleasant tea beverage. Similar to Hokkaido milk tea, royal milk tea is distinguished by a higher milk to water ratio, which results in an extremely milky, creamy cup. Similar to how chai is made in India, tea leaves, water, milk, and sugar are frequently boiled and steeped together in one pot for making milk tea.
Hokkaido milk tea ingredients
- Hokkaido milk tea traditionally has a black tea base and is made with loose leaf tea. For hearty black teas, Assam, Irish Breakfast, and English Breakfast are all fantastic options.
- Milk: This tea is traditionally prepared using milk from the Japanese island of Hokkaido. For a richer, more fulfilling tea, we suggest using whole milk or a combination of milk and cream. Additionally, you can use non-dairy milks like oat or almond milk.
- Hokkaido milk tea is frequently sweetened with caramel, honey, or brown sugar. You can add more or less sugar to this tea depending on how sweet you want it.
Hokkaido milk tea preparation instructions
The recipe for Hokkaido milk tea is similar to that of other popular milk teas, such as the traditional British cup of tea. Hokkaido milk tea is made in a manner similar to how you would make tea if you added milk and sugar. The premium components that go into Hokkaido milk tea really make it stand out. From the strong loose leaf tea to the full-fat milk to the specialty sweeteners like brown sugar and caramel, treating yourself to premium ingredients makes this tea even better.
Making Hokkaido milk tea
- Measure your tea leaves: For every six ounces of water in your pot or cup, use around one teaspoon of tea leaves. We advise using a teapot, tea infuser, or tea filter to brew loose leaf tea. Through the use of these techniques, the tea leaves can expand during steeping, producing a cup with greater taste.
- Warm up your water by heating filtered water to a full boil (212 degrees, approximately). You can warm your water in a saucepan on the stove, an electric kettle, or a stovetop kettle.
- Tea leaves should be infused by covering them with hot water and letting them sit for three to five minutes. Remove the tea leaves closer to the five-minute mark for a stronger brew.
- Sweeten your tea – You can use any sweetener you like for this recipe, although Hokkaido milk tea is typically sweetened with brown sugar, honey, or caramel.
- Pour milk into your tea to add to it. If you’d like, the milk can be cooked and frothed before being added, just like in a standard tea latte.
Hokkaido milk tea caffeine content
If you make Hokkaido milk tea using a traditional black tea base, the amount of caffeine in your beverage will be high—roughly half that of a cup of coffee. There are a number of factors that affect the amount of caffeine in tea, including:
- Leaf size: Broken leaf teas, which produce a powerful cup of tea with a lot of caffeine, are generally used to make Hokkaido milk tea. Teas with broken leaves typically have higher caffeine levels than teas with entire leaves.
- Tea variety – The camellia sinensis var. assamica tea variety, which typically contains more caffeine than other tea varieties, is used to make robust black teas like Assam and Irish Breakfast.
- Water temperature: For the black tea base in Hokkaido milk tea, we advise using water that has boiled completely (212 degrees or thereabouts). The amount of caffeine in the tea will increase with the temperature of the water.
- Time for steeping – We advise steeping the black tea base for three to five minutes. The amount of caffeine increases with the steeping time.
Other milk tea varieties
Other types of milk tea
Hokkaido milk tea is the distinctive milk tea variation from Japan, however there are many more milk tea variations that are well-liked in much of Asia, as well as in the UK and former British colonies. Hokkaido milk tea is comparable to the following milk teas:
- Black tea and evaporated milk or sweetened condensed milk are used to make Hong Kong milk tea. Typically, a robust black tea like Ceylon is used, while aged teas like Pu-erh may also occasionally be utilized.
- Similar to Hokkaido milk tea, Okinawa milk tea also contains rich and delicate Okinawa brown sugar.
- Boba – Boba is a distinctive milky tea flavored with tapioca pearls. It is also sometimes referred to as bubble tea or pearl milk tea. While boba can be made without milk, it is frequently cooked with milk or condensed milk. Usually, ice is used to serve this tea. Despite having its roots in Taiwan, boba is now widely recognized throughout.
- Thai tea – Tea, milk, and sugar are used to make Thai tea. It frequently has an Assam or Ceylon basis and is served iced. Lime, mint, orange flowers, star anise, tamarind, and other spices are among the flavors that can be added to Thai tea. Sugar or sweetened condensed milk are frequently used to sweeten the beverage.
- Tea lattes – Tea lattes are similar to coffee-based lattes in that they are commonly made with tea and steamed, frothed milk. Matcha lattes, chai lattes, and London Fog lattes are a few of the common variations of tea lattes.
- Masala Chai – In Hindi, masala is a blend of spices and chai is the word for tea.Black tea, honey, milk, and spices including ginger, cardamom, and cloves are frequently included in masala chai.
- A traditional cup of tea in the UK and Ireland is made with milk, with the occasional addition of sugar. This kind of milk tea frequently contains traditional morning blends like Irish morning and English Breakfast.