Hokkaido Milk Tea Preparation Instructions

The recipe for Hokkaido milk tea is akin to other common milk teas, including a classic British cuppa. If you already take milk and sweetener in your tea, Hokkaido milk tea is prepared using a similar method. What really makes Hokkaido milk tea shine is its top-quality ingredients: from robust loose leaf tea to rich, full-fat milk to specialty sweeteners like brown sugar and caramel, treating yourself to quality ingredients makes this tea that much better.

To prepare Hokkaido milk tea

• Measure your leaves – Use approximately one teaspoon of tea leaves for every six ounces of water in your pot or cup. We recommend preparing loose leaf tea using a teapot, tea infuser, or tea filter. These methods allow the tea leaves to expand while steeping, which results in a more flavorful cup.
• Heat your water – Heat filtered water until it reaches a full boil (approximately 212 degrees.) You can heat your water with an electric kettle, stovetop kettle, or in a pot on the stove.
• Infuse your tea leaves – Pour hot water over your tea leaves and infuse for about three to five minutes. For a stronger cup of tea, remove the leaves closer to the five-minute mark.
• Sweeten your tea – You can use any sweetener you want for this recipe, but brown sugar, honey, or caramel are all traditionally used to sweeten Hokkaido milk tea.
• Add the milk – Add the milk to your tea. If you like, you can heat and froth the milk before you add it as you would in a traditional tea latte.

Hokkaido Milk Tea Caffeine Content

If you use a traditional black tea base to prepare Hokkaido milk tea, your tea will be high in caffeine, containing about half as much as a cup of coffee. The caffeine content present in tea is influenced by several factors, including:

• Leaf size – Hokkaido milk tea is typically prepared using broken leaf teas, which brews up into a strong cup of tea with a high caffeine level. In general, teas with broken leaves contain more caffeine than teas with whole leaves.
• Tea varietal – Robust black teas like Assam and Irish Breakfast are produced from the camellia Sinensis var. assamica tea varietal, which tends to be higher in caffeine.
• Water temperature – We recommend brewing the black tea base on Hokkaido milk tea using water that has reached a full boil (approximately 212 degrees.) The hotter the water, the more caffeine will be present in the tea.
• Steep time – We recommend infusing the black tea base for about three to five minutes. The longer the steep time, the higher the caffeine content.

The flavor profile of Hokkaido milk tea

Hokkaido milk tea provides a stronger flavor, which is properly balanced by creamy textures. The tea provides roasted and earthy flavors thanks to the added black tea leaves. Most people love creamy milk tea because it provides a heavenly robust texture along with a very rich tea flavor. Like taro boba tea or taro milk tea, you can dress up the beverage as fruit tea by including more ingredients. To make the milk tea more indulgent and sweet, some teashops will add a dash of coconut oil or ice cream to the blend. In western countries, people confuse tea with a bubble tea or boba tea because it might contain tapioca pearls. Boba is one of the popular Taiwanese beverages.

The origin of Hokkaido milk tea 

Hokkaido milk tea originated from the Hokkaido province of Japan and circulated to other Asian countries, where people enjoy it as one of the best tasting teas. It is enjoyed throughout China, in traditional teahouses, and in the American tearooms. Generally, people consume it when hot but you can try the iced version of tea. The tea is unique when brewed according to Indian, English, or Chinese traditions. The addition of the locally sourced milk and added sweeteners make the Japanese fashion unique.

Hokkaido, the .largest prefecture, is situated in the northern part of Japan and close to Russia. The biggest city of the amazing prefecture is Sapporo, which is the capital. Sapporo is also the home to the Sapporo Snow Festival, one of the world’s biggest snow festivals. People travel from different parts of the world to witness the huge snow sculptures that decorate this city during the cold month.

Hokkaido is also widely known for its high-quality and delicious tea products. Actually, Hokkaido produces roughly 50 percent of Japan’s milk and 90 percent of the natural cheese. The dairy products from Hokkaido are more expensive than those from other prefectures are. That is due to the high quality and freshness people associate them with.

The cool summertime, perfect climate, fresh air, and the availability of green and wide lands make the cows in Hokkaido live in good unstressed environments. So they produce good quality milk. The most famous Japanese confectionery makers came from the prefecture. You will find the Sapporo city of labeled as Kingdom of Sweets.

Other Types of Milk Tea

While Hokkaido milk tea is Japan’s unique twist on milk tea, various other milk tea recipes are popular throughout much of Asia, as well as in the UK and former British colonies. Milk teas that are similar to Hokkaido milk tea include:

• Hong Kong milk tea – Hong Kong milk tea is made with black tea and evaporated milk or sweetened condensed milk. The tea used is typically a hearty black tea like Ceylon, although aged teas like Pu-erh may also sometimes be used.
• Okinawa milk tea – Okinawa milk tea is similar to Hokkaido milk tea, but features complex and nuanced Okinawa brown sugar.
• Boba – Boba, often also known as bubble tea or pearl milk tea, is a unique milky tea flavored with tapioca pearls. While boba can be made without milk, milk or condensed milk is often added to the drink. This tea is typically served iced. Boba originated in Taiwan but is now popular all over the world.
• Thai tea – Thai tea is made from tea, milk, and sugar. It’s often served as an iced tea, and usually has a base of Assam or Ceylon. Thai tea can be flavored with ingredients including lime, mint, orange blossoms, star anise, tamarind, and other spices. The drink is often sweetened with sugar or sweetened condensed milk.
• Tea lattes – Tea lattes are typically made using tea and steamed frothed milk and are similar to coffee-based lattes. Popular versions of tea lattes include matcha lattes, chai lattes, and London Fog lattes.
• Masala Chai – Chai means “tea” in Hindi, while masala means “blend of spices.” Masala Chai typically combines black tea, honey, milk, and spices like ginger, cardamom, and cloves.
• A classic British cuppa – Tea drinkers in the UK and Ireland typically take their tea with milk (and occasionally sweetener.) Traditional breakfast blends like Irish Breakfast and English Breakfast are often used for this type of milk tea.