It is an Anglo-Sino delicacy, born of the Chinese love of strong black tea and the British love of milk tea. Brewed, strained, rebrewed, and strained again, it is called pantyhose milk tea
. "This way, the color is evenly distributed and the tea feels smooth to your throat, like aged wine." Lam Chun-chung, proprietor of the Chinese cafe Lan Fong Yuen, a "shrine for creamy tea fanatics".