This is the Kamcha Hong Kong Style Milk Tea (Less Sugar), made with 22.85% Ceylon black tea and full cream evaporated milk. The reduced sugar content—2%—is achieved through the substitution of sugar with honey.
The beverage had an opaque, very dark tan hue—approaching that of milk coffee—and a classic sweetened milk tea aroma, nearly indistinguishable from the standard version. When consumed chilled, the texture was notably smooth and evenly coated the palate. However, there was a distinct lack of overt sweetness, as the honey had settled and solidified at the base of the bottle, making reintegration difficult.
The black tea flavour emerged clearly through the body, supported by a savoury, creamy quality reminiscent of milk foam in bubble tea. This transitioned into a light astringency towards the finish, which lingered with the richness of the tea in the aftertaste.
While the standard version already presented a measured sweetness with some caramel-like depth, the lack of integration of the honey in this version stripped that away entirely. As a result, the flavour leaned into a more savoury register, with subtle bitterness reminiscent of dark chocolate or coffee. Despite this shift, the overall profile remained well-balanced, with no excessive astringency or harshness.
This Kamcha Hong Kong Style Milk Tea (Less Sugar) contained 280 mL. It was produced in China and purchased in Sydney, Australia in 2024.