/ck/ - Food & Cooking

>>12982453
Me again. I went ahead and gave it a shot anyway.
I don't have any darjeeling or keemun on hand so I tried assam and yunnan (3g each). The can also lists "uva", which seems to be a sort of tea from Sri Lanka. Sri Lankan tea is usually called "ceylon" in Western shops, but I'm fresh out of that too.
150mL of water in a pot, boiled and then reduced to a simmer. (some recipes say this is slightly too little water)
Tea in, simmered for ~2 minutes
Then I added 150mL milk (some recipes say this is slightly too much)
Instructions said "slowly bring back up to a simmer" but not at what heat setting or for how long this should take. With my burner at med-low, this took me about 8 minutes, stirring frequently to avoid gross milk film. (it filmed over anyway.)
Strained into a cup and added a bit of sugar.

Does it taste like the canned thing? No idea, never had it.
How does it compare to the usual English cuppa? In a word: thicc. The milk is sweeter and creamier, and the tea itself is "fuller".
The masala chai comparison earlier was apt, although obviously there aren't a dozen spices here.

Slightly too much hassle for a single serving but worth scaling up for guests.