Cotton & Steel
4 1/2" diameter & length of sock 10 1/2"
Kowloon, Hong Kong 

Hong Kong-style milk tea is similar to the milk tea in Britain but it calls for evaporated or condensed milk rather than regular milk. It is a colonial holdover as Chinese tea is never taken with milk or sugar. It is also known as dai pai dong milk tea (dai pai dong's are the open air food stalls that are quickly disappearing in Hong Kong) and it is often served in cha chaan tengs, which are kind-off a Hong Kong style diner. To make milk tea it is common to use Ceylon tea but often vendors make their own "special" black tea blends. In theory the tea is brewed in a tea sock to make the tea smoother. Over time the tea sock turns brown; this has lead to another name for milk tea, "pantyhose milk tea". I think "silk stocking milk tea" is sexier and noir. Either version is not particularly appetizing but milk tea is and the tea sock makes for a smooth cup of tea.