Hong Kongers love Yuanyang tea because it combines the stimulating effects of coffee and tea in a single, delightful beverage.
It makes sense that the fast-moving, hardworking residents of Hong Kong would pair their black coffee with black milk tea. The name literally translates to “Lovebirds Tea,” hence also:
Traditionally, three parts coffee would be used for every seven parts of black milk tea, but we opted for a half-and-half split for convenience. Additionally, we are a coffee-obsessed household, so the more delicious black gold, the better!
Also, if you want all the flavor without the jolt, decaf coffee and tea are always excellent alternatives.
Yuanyang tea, also known as “coffee with tea” or “milk tea with coffee,” has become a popular drink in Hong Kong and other parts of the world. The unique blend of coffee and tea creates a delightful taste that is perfect for any time of day. Traditionally, three parts coffee and seven parts black milk tea are used to make Yuanyang tea, but you can adjust the ratio to your liking. If you’re a coffee lover or a tea fanatic, Yuanyang tea is a great way to enjoy the best of both worlds. For those who prefer to avoid caffeine, decaf options are available as well.
- 4 1/2 cups of brewed coffee
- 3/4 cup of half and half
- 1/4 cup of black tea leaves
- 5-8 tablespoons of sugar
- Start by soaking your black tea leaves in 4.5 ounces of water. Get your coffee brewing the way you like it while the tea is steeping. You should make the tea and coffee fairly potent.
- When the coffee and the tea have finished brewing, mix them in a big serving dish or carafe.
- Add the sugar and half-and-half to the coffee/tea and stir to combine. Be sure to give it a good stir before serving.
- Depending on the size of each mug, you can get between 8, and 10 serves from this. If you want your tea cold, feel free to add some ice!