Burmese milk tea
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 Burmese milk tea served with Burmese fritters and sweets called mont at a teahouse | |
| Alternative names | Myanmar milk tea |
|---|---|
| Course | Drink |
| Place of origin | Myanmar (Burma) |
| Region or state | Southeast Asia |
| Associated cuisine | Burmese |
| Main ingredients | black tea leaves, evaporated milk, and condensed milk |
| Similar dishes | |
Burmese milk tea (Burmese: လက်ဖက်ရည်, lit. 'tea liquid') is a tea beverage from Myanmar (Burma), traditionally made with strongly brewed black tea and milk (typically evaporated milk and condensed milk). Burmese milk tea is commonly consumed at tea shops, as an accompaniment to bite-sized snacks like Burmese fritters and sweets called mont.[1]
Myanmar has a longstanding tea culture, stemming from a long history of tea cultivation in what is now Upper Myanmar. In pre-colonial times, people primarily drank green tea, which continues to be a mainstay at tea shops and traditional Burmese restaurants alike.[2]
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During British rule in Burma, Burma became a part of British India. From the late 1800s onward, Indian migrants flocked to major cities where they established general stores called kaka hsaing, which also offered milk tea and eventually evolved into tea shops. Milk tea was prepared using strongly brewed tea, steamed fresh milk, and sugar, similar to Indian milk tea.[2]
Ingredients
Burmese milk tea is made using strongly brewed black tea, which is called akya yay (အကျရည်) or aphan yay (အဖန်ရည်), evaporated milk, and condensed milk,[3] similar to Hong Kong–style milk tea. Fresh milk, cream (called malai in Burmese), and cane sugar are also optionally added or substituted as ingredients.[4]
Preparation
The base of Burmese milk tea is strongly brewed using black tea leaves, which are simmered in water and a bit of salt, typically between 15 and 30 minutes.[5][6] The tea base is then combined with evaporated and condensed milk, and 'pulled' in a manner similar to teh tarik, in order to create a frothy layer and to cool the beverage.
