Kung Fu milk tea is an authentic Taiwanese bubble tea made by combining precisely steeped Assam black tea with emulsified non-dairy creamer using the professional milk strike shaking technique, then poured over chewy tapioca pearls for a creamy, frothy beverage.
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Heat filtered water to precisely 203°F / 95°C.
Add loose-leaf Assam tea to your teapot.
Pour the hot water over the tea leaves and steep for exactly 10 minutes. Do not exceed this time.
Strain the tea through a fine-mesh strainer into a separate container to remove all leaves.
Chill the brewed tea concentrate in the refrigerator for at least 30 minutes until completely cold.
Boil 4 cups of water in a medium pot. Once it reaches a rolling boil, gently add the tapioca pearls.
Stir immediately to prevent pearls from sticking to the bottom. Once the pearls float to the top, cover the pot and cook for 20 minutes on medium heat.
Turn off the heat and let the pearls sit in the covered pot for another 20 minutes.
Mix dark brown sugar with hot water to create a brown sugar syrup. Transfer the drained pearls into the syrup immediately.
In a cocktail shaker, combine precise measured amounts of the chilled tea base, non-dairy creamer powder, and fructose syrup.
Add ice and shake vigorously using the milk strike technique until the creamer is fully emulsified and the drink is creamy and frothy.
Place the prepared tapioca pearls in the bottom of a serving cup.
Pour the shaken milk tea over the pearls and serve immediately with a wide boba straw.
Store chilled tea concentrate in an airtight container for up to 24 hours; prepare tapioca pearls fresh on serving day or store in brown sugar syrup for up to 4 hours in the refrigerator.
Cocktail shaker · Fine-mesh strainer · Teapot · Wide boba straw
This precise temperature prevents over-extraction and bitterness in high-quality Assam black tea while ensuring optimal flavor development during the 10-minute steep.
The milk strike is vigorous shaking in a cocktail shaker that fully emulsifies the non-dairy creamer powder with the tea and ice, creating the signature creamy, frothy texture of Kung Fu milk tea.
Non-dairy milk powder is specifically formulated for bubble tea emulsification; liquid dairy milk will not achieve the same creamy, frothy result and may separate.
Pearls are done after they float to the top, then cook covered for 20 minutes, followed by 20 minutes of rest in the covered pot until they reach a chewy, translucent center.
Yes; brew and chill the tea concentrate in the refrigerator for at least 30 minutes, and store it for up to 24 hours in an airtight container before shaking with creamer.
