Waitrose Darjeeling Tea Milk Tea Recipe | Best Chai Recipe!

Waitrose Darjeeling Tea is one of the most fragrant teas I’ve drank in a while, and it’s the closest I’ve ever come to authentic Darjeeling tea.

However, I found that the tea on its own was a bit too strong for me, so I decided to make cha/chai/milk tea with it. And it turned out to be the best!

The aromatic fumes of the Darjeeling tea, complementing the luxurious, creamy milk of cha, will transport you to the lush, green hills of Darjeeling itself!

Now, there are many cha/milk tea recipes out there and I know that mine might seem a bit too particular at times. But I assure you the results will be worth it!

I’ve been making milk tea my whole life in pretty much the exact same way I’ve described below. Not to toot my own horn, but there are very few times I’ve failed to be complimented on my milk tea.

There are a few things I’d like to discuss.

First, Darjeeling tea is great for its aroma. But on its own, it can taste a little bland. So, if you want to add some beautiful flavor to your tea, it’s best to mix it with some other black tea.

The packaged tea granules that are found in every Bangladeshi household, whether Taaza or Ispahani, are perfect for this. However, if you don’t have access to that, I would recommend a mild black tea (Assam or Ceylon).

You don’t want the black tea to be so strong that it overpowers the enchanting Darjeeling tea fragrance.

Next, the increase-reduce flame technique will lead to a very foamy, luxuriously rich, creamy milk base, creating the delicious, hot, liquid dessert that is milk tea.

Finally, covering the saucepan with a lid after turning off the heat ensures that the aroma is really locked into your tea, while the tea isn’t over-brewed or bitter.

There! I’ve shared all my milk tea/cha wisdom with you! Now, please go make this tea. I assure you it’ll be one of your best cups of milk tea yet!

Let me know how you liked it in the comments below!

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