Chinese Breakfast Recipe

Bring water to near-boil

Pour 24 fl oz (about 700 ml) of cold water into a kettle and heat to a rolling boil. For best extraction of robust black tea, bring water to 100°C (212°F).

Pre-warm teapot/cups

Pour a small amount of the boiling water into your teapot or large heatproof vessel and swirl to warm, then discard the rinse water.

Add tea and aromatics

Place 6 g (about 2 level tablespoons) of black tea leaves into the warmed teapot. If using, add 1 star anise and 2 thin slices of fresh ginger to the leaves for a subtle spiced note.

Pour water and steep

Pour the boiling water over the tea leaves and aromatics. Cover and steep for 3–5 minutes depending on desired strength — 3 minutes for medium strength, 4–5 minutes for a bold, robust breakfast cup.

Strain

After steeping, strain the tea into a serving vessel or directly into cups to remove leaves and any aromatics. If you plan to mix milk into the tea, pour the strained tea back into the teapot to keep it warm.

Sweeten and add milk (optional)

Taste the brewed tea. Add up to 2 tsp sugar or 1 tbs condensed milk if you prefer sweeter tea. Pour in whole milk or evaporated milk to taste — start with about 1/4 cup (60 ml) per 12 fl oz cup and adjust. Stir gently to combine. For a richer, slightly caramel note, use condensed milk (add less sugar if using condensed milk).

Serve with accompaniments

Serve the black tea hot alongside steamed buns, youtiao, or toasted bread. If offering youtiao, serve immediately so it remains crisp. Encourage guests to add milk and sugar to taste.

Make-ahead & reuse

If making a larger batch, keep the tea hot in a covered vessel for up to 30 minutes. Discard leaves after first infusion — re-steeping robust black tea yields a much weaker cup; if you want multiple rounds, use a larger quantity of leaves.