Sweet Milk Tea: Origins.
July 1st, 2009 by aileneI can trace my relationship with sweet milk tea to many beginnings.
It’s one of my newest morning rituals: to start the day with a cup of milk tea.
There’s just something comforting about such a simple habit. It’s not mind-blowing like surfing, or knee-buckling like holding a newborn baby. But maybe the reason why we don’t have so many extraordinary habits is because, well, then it’d be ordinary.
What am I saying?
Right. How to make sweet milk tea. You could probably buy one of those powdered things from a grocery. People keep telling me about Lipton’s instant milk tea. I hate it. No milk or tea flavor in there whatsoever.
So I started making my milk tea from scratch. I let a bag of tea (it has to be black tea, preferably from Indonesia) steep in a cup of steaming hot water. I always make sure that I pour the water over the tea because this seems to be an important facet of tea-steeping. (At least, according to a brochure I read in Starbucks.) I leave it steeping 5 or 7 minutes. Or more. Usually it’s more because I’d be checking my mail, or picking out my clothes, or having breakfast. Then I put in a couple of teaspoons of honey, and a generous dollop of low-fat, high-calcium milk, stir it all in, and that’s it. I’m all set for sweet milk tea lovin’.
ORIGIN #1: Marlboro Mornings
My godmother, her tea, and crisp spring mornings in south New Jersey. She always had a cup on hand when we sat down in the kitchen to catch up, gossip, or to plan out my day in the City. I remember her cup steaming on the kitchen table when she ran off to chase the rabbit from her lawn. I remember her stumbling into a dark kitchen, methodically putting together a cup, eyes still bleary with fatigue from work. However, I’m still miffed that all she had at her house was Lipton.
ORIGIN #2: The search for sweetness
I come from a long line of diabetic Ilonggos. I think it’s the mascovado in the air, or our insane habit habit of putting the unrefined, red sugar on top of sticky rice and making a meal out of that, but if there’s anybody who should know what “sweet” is, it’d be our family. Unfortunately, mascovado does not suit tea. White sugar should only be used for fried things (i.e. donuts), and brown sugar is only good for coffee. That left me trying honey for my tea. It’s perfect, by the way.
ORIGIN #3: Southern comfort
“Sweet tea. You only get sweet tea here in the south.” That’s what my cousin told me while we were having tea somewhere I can’t remember anymore. But the sentence stuck. It just made so much sense. Those chic nor’easterners would never have thought doing it sweet & who cares what people in the West Coast do? (This is how people in the Tri State Area think.) So now when I think “southern food,” I think of gumbo, chicken and dumplings, anything etouffe, Lucien’s salad (it had avocados in it), onions the size of my face, and sweet tea.
ORIGIN #4: Roti and coffee buns after midnight
For a while back then, my friends and I would head to Kopiroti after late night gimmicks for some coffee bun and milk tea. I remember milk tea now in conjunction with laughter, good conversation, some bad jokes, and long drives.
ORIGIN #5: Maffie
My other godmother taught me how to make flowers out of clay, started my love affair with the Indigo Girls, and gave me a huge poster of Heavy Metal (the movie), which she helped animate, I think. She’s a teacher, an animator, an awesome artist, and one of the most beautiful women in this planet. She also lives in Indonesia, where I get my stash of tea, thanks to her. I don’t understand what the boxes say, it’s all in Bahasa. But the one she gives me are called “Sariwangi,” and it is the most perfect tea in the entire universe. Second only to the tea my grandmother brought back from Sri Lanka, which cost $20 for 25 bags.






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