Kiri Te (Ceylon Milk Tea)

Name: Kiri Te (Ceylon Milk Tea)
Cuisine: Sri Lanka
Ingredients: Water (2 cups) — 480 ml (2 cups); Loose Ceylon black tea, or 2 tea bags (2 tablespoons) — 10 g (0.4 oz); Whole milk (1 cup) — 240 ml (1 cup); Teaspoons sugar, to taste (10-15 g) — 2-3

The Quirky Foodster Team

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Ingredients

Water (2 cups) — 480 ml (2 cups)
Loose Ceylon black tea, or 2 tea bags (2 tablespoons) — 10 g (0.4 oz)
Whole milk (1 cup) — 240 ml (1 cup)
Teaspoons sugar, to taste (10-15 g) — 2-3

Method

Bring the water to a boil in a small saucepan.
Add the loose tea (or tea bags) and boil for 2-3 minutes, until the water turns a deep reddish-brown.
Pour in the milk and sugar, and bring back to a gentle boil, stirring, then reduce heat and simmer for 2 minutes.
Strain into teacups and serve hot.

Introduction: Sri Lanka, known historically as Ceylon, is one of the world's great tea-growing nations, its central highlands blanketed in tea estates since the British colonial period.

Cultural Background: Sri Lanka, known historically as Ceylon, is one of the world's great tea-growing nations, its central highlands blanketed in tea estates since the British colonial period. Kiri te, strong black Ceylon tea boiled with milk and sugar, is the everyday drink of the island, taken constantly throughout the day – after a meal, mid-morning, or offered the moment a guest walks through the door, brewed strong enough to stand up to a generous pour of milk.

Tips: Use a strong Ceylon black tea (such as a broken orange pekoe grade) for authentic depth of flavour – it needs to be robust enough to hold up against the milk. Boiling the tea leaves briefly, rather than just steeping, is what gives kiri te its characteristic strength and colour. Adjust milk and sugar to personal taste; some prefer it very milky and sweet, others stronger and less sweet.

Variations: Kahata (black tea without milk) is drunk plain, often with a slice of ginger or a squeeze of lime. A pinch of cardamom can be added while boiling for a lightly spiced variation. Vegetarian as written; substitute a plant-based milk such as coconut or oat milk for a vegan version, adjusting boiling time slightly as plant milks can foam up quickly.

Storage: Best made fresh and drunk immediately; not suited to storing.

Reheating: Reheat gently on the stovetop over low heat, stirring, without boiling for too long or it can taste stewed.

Nutrition: Approx. 90 kcal, 3 g protein, 3 g fat, 12 g carbohydrates, 0 g fibre per serving

FAQs:

Q: What type of tea is best for kiri te?

A: A strong Ceylon black tea, ideally a broken-leaf grade such as broken orange pekoe (BOP), gives the best balance of strength and colour when boiled with milk.

Q: Why is the tea boiled rather than steeped like Western tea?

A: Boiling extracts a stronger, deeper flavour and colour quickly, which is needed to stand up to the added milk and sugar in the traditional preparation.

Q: Can I make kiri te with tea bags?

A: Yes, though loose leaf tea is traditional and gives a fuller flavour; if using tea bags, 1 bag per cup of water is a reasonable substitute.