rebecca's pocket

» 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".