This is the Kamcha Hong Kong Style Milk Tea, made with 15% Ceylon black tea and full cream evaporated milk.
The beverage had an opaque deep tan hue, with a classic sweetened milk tea aroma typical of Hong Kong-style preparations. When consumed chilled, the texture was notably smooth, coating the palate evenly. A rich black tea flavour emerged through the body, followed by a light astringency that developed gently in the finish and lingered pleasantly in the aftertaste.
Flavour-wise, it shared the caramel-like depth characteristic of Kirin Gogo no Kōcha, though with a more measured sweetness. A subtle bitterness—reminiscent of darker caramel or slightly over-steeped leaves—surfaced in the second half, offering balance without overwhelming the palate. The overall profile was rounded and well-integrated, with no excessive sharpness or cloying sweetness.
This was a well-executed Hong Kong-style milk tea, with a refined texture and flavour that surpasses many versions served in cha chaan tengs both in Sydney and in Hong Kong. A satisfying example of the style and worth repurchasing.
This Kamcha Hong Kong Style Milk Tea contained 280 mL. It was produced in China and purchased in Sydney, Australia in 2024.