Burmese milk tea facts for kids
Burmese milk tea served Burmese fritters and sweets called mont at a teahouse
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| Alternative names | Myanmar milk tea |
|---|---|
| Course | Drink |
| Place of origin | Myanmar (Burma) |
| Region or state | Southeast Asia |
| Associated national cuisine | Burmese |
| Main ingredients | black tea leaves, evaporated milk, and condensed milk |
| Similar dishes | |
Burmese milk tea (called Lahpet Yay in Myanmar) is a super popular drink from Myanmar (also known as Burma). It's a special kind of tea made with strong black tea and creamy milk, usually evaporated milk and condensed milk. You'll often find people enjoying this tasty tea at tea shops. It's perfect with small snacks like crispy Burmese fritters or sweet treats called mont.
Contents
The Story of Burmese Milk Tea
Myanmar has a really old and rich tea culture. Tea has been grown there for a very long time, especially in Upper Myanmar. Before Myanmar became a colony, people mostly drank green tea. Even today, green tea is still a favorite at tea shops and traditional restaurants.
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When the British ruled Burma, it became part of British India. Starting in the late 1800s, many Indian people moved to big cities in Myanmar. They opened small general stores called kaka hsaing. These stores started selling milk tea, and over time, they grew into the tea shops we see today. This early milk tea was made with strong tea, steamed fresh milk, and sugar, much like Indian milk tea.
What's in Burmese Milk Tea?
Burmese milk tea is made with a very strong black tea base. This strong tea is called akya yay or aphan yay. To make it creamy, evaporated milk and condensed milk are added. This is similar to how Hong Kong-style milk tea is made. Sometimes, fresh milk, cream (called malai), or cane sugar are also added for extra flavor.
How Burmese Milk Tea is Made
First, the black tea leaves are simmered in water with a little bit of salt. This can take anywhere from 15 to 30 minutes to make the tea base super strong. After that, the strong tea base is mixed with evaporated and condensed milk. Then, the tea is often "pulled" or poured back and forth between two containers. This is like how teh tarik is made. Pulling the tea helps create a nice frothy layer on top and also cools the drink down.
Different Kinds of Burmese Milk Tea
Burmese milk tea is usually made fresh for each person. People can choose how much tea and milk they want, so it's just right for them. There are more than 20 different ways to order it! People often use special short names when they order. The different types of milk tea can be grouped by how strong, creamy, or sweet they are.
Standard Milk Tea
The most common type is called pon hman. This tea has a balanced mix of brewed tea, evaporated milk, and condensed milk. Some common short names for this type are 'Ceylon tea' (Seelon Tee) and 'no zein ti'.
Stronger Milk Tea
If you like your tea stronger, you can ask for a-phan or kya kya. These teas are made by using less evaporated and condensed milk, or by adding more black tea. If you want super strong black tea with no milk at all, you can ask for 'gate sone'. This name means "final stop" because it's the strongest tea you can get!
Creamier Milk Tea
For a richer, creamier tea, you can order a-seint. This type has more evaporated milk than the standard tea. Some popular short names for creamy tea include 'kya seint,' 'paw seint,' and 'cho seint.'
Sweeter Milk Tea
If you have a sweet tooth, you'll love a-cho tea. This version has more condensed milk than the standard type. Common short names for sweet tea are 'cho kya,' 'cho pyit,' and 'cho paw.' Another popular sweet tea is called 'Kyaukpadaung'. This one is sweet but also a bit strong, with less evaporated milk.
