Xinjiang Milk Tea

Ingredients

• Fresh whole milk 500ml
• Black tea leaves 5g (brick tea or CTC)
• Water 200ml
• Salt to taste (about 1/4 teaspoon)
• Optional: a small piece of butter or ghee
• Optional: roasted millet or barley for a heartier version

Cooking Steps

1. 1. Bring the water to a boil in a small pot.
2. 2. Add the tea leaves to the boiling water and simmer for 3-5 minutes to extract a strong brew.
3. 3. Pour in the fresh milk and return to a gentle simmer, stirring occasionally.
4. 4. Add salt and stir well. Taste and adjust saltiness to your preference.
5. 5. If using butter, add it now and stir until fully melted and incorporated.
6. 6. Reduce heat to low and let the tea simmer gently for another 5 minutes to allow flavors to meld.
7. 7. Strain the tea through a fine sieve into cups or a thermos.
8. 8. For a heartier version, stir in a handful of roasted millet or barley before straining.
9. 9. Serve hot. In Xinjiang, it is traditionally served in small ceramic bowls alongside naan bread.

Cultural Tips

Milk tea (Sut Chay) is the quintessential daily beverage of Xinjiang's nomadic and pastoral communities. Unlike the sweet milk teas of other regions, Xinjiang milk tea is distinctly savory, with salt being the key seasoning. It is traditionally made with fresh goat or sheep milk and brick tea, and is an essential part of Xinjiang hospitality - every guest is offered a bowl upon arrival.