Have you had your first Cup of milk tea in 2025?

How many people find themselves craving its rich and creamy flavor while simultaneously being wary of the high calorie and Sugar content found in store-bought or delivery versions?

The desire for something both delicious and healthy, with generous ingredients at a reasonable price, has led to a surge in popularity for “homemade milk tea” videos on various social media platforms.

When making it yourself, simplicity and convenience are key. The recipe must be easy enough for even those without much culinary skill to follow successfully.

Pure milk is used, ready-made and simply warmed up; sweeteners can be any variety of sugar, brown sugar, honey, or similar, readily available ingredients; the more challenging part is making the “tea (infusion).”

The tea can be brewed using a lidded bowl or teapot with boiling water (steeped or infused), or some choose to dry-fry the tea leaves in a pan before adding water and boiling, then straining out the leaves. Both methods work well and are very convenient.

Of course, the most important step is selecting the right type of tea.

When it comes to teas suitable for homemade milk tea, black tea is the obvious choice. Its vibrant color in the infusion is aesthetically pleasing.

The bright golden, orange, and red hues blend beautifully with the creamy white of the milk to create a warm chocolate-like color that looks absolutely delicious.

Black tea also boasts a fresh, mellow, and sweet taste that is versatile and accommodating. It's enjoyable when drunk plain but also blends well with milk, honey, or even alcoholic beverages, making it popular worldwide.

With so many varieties of black tea, which one is best for making homemade milk tea? Based on our tasting experiences, we've selected three top contenders for you to choose from.

1. Qimen Hongcha (Keemun)

One of the “Top Three Fragrant Black Teas in the World” is Qimen Gongfu Black Tea, commonly known as Keemun. It is produced in the areas around Qimen, Dongzhi, Guichi (now Chizhou), Shitai, Yixian, and Fuliang in Anhui Province, with the highest quality coming from Liko, Guxi, and Pingli in Qimen County, Huangshan City, Anhui Province.

Qimen black tea is a rising star among Chinese Gongfu teas, known for its red and bright infusion and its sweet and fresh taste. Its aroma is particularly distinctive, described as floral, honey-like, and fruity, earning it the name “Qimen Aroma.”

Milk tea made with high-quality Qimen black tea has exceptional fragrance. The Rose-like aroma, fruit sweetness reminiscent of apples and apricots, and deep woody notes blend perfectly with creamy hot milk…

This is a truly fragrant and elegant milk tea!

2. Zhengshan Xiaozhong (Lapsang Souchong)

Many new tea enthusiasts know about Jin Junmei but may not be familiar with “Zhengshan Xiaozhong.” Some experienced tea drinkers only started to appreciate Zhengshan Xiaozhong after the popularity of Jin Junmei.

Zhengshan Xiaozhong, produced in Tongmu Pass, Xingcun Town, Wuyishan City, Fujian Province, is considered the progenitor of all black teas.

In the 1870s, Zhengshan Xiaozhong black tea was exported to Europe and America, but due to war, production gradually declined until it nearly disappeared by 1949. It wasn't until the 1950s that it began to recover and develop further.

Traditional Zhengshan Xiaozhong is smoked over local pine wood to give it a unique “pine smoke” and “longan dried fruit” aroma and taste. It has a dark lustrous appearance, and when brewed, the infusion is bright, clear, and orange-red. Its aroma is long-lasting with a smoky note, and because it grows among bamboo forests, there's often a “bamboo Leaf” scent later in the brewing process, which we refer to as “forest flavor” or “high mountain character.”

The infusion of Zhengshan Xiaozhong is thick and sweet, with a taste reminiscent of longan broth, smooth and refreshing with a lasting aftertaste. It also has excellent aging properties.

Under normal conditions, it can maintain its quality for three to five years, or even longer, with the taste becoming richer and the smoky flavor purer over time.

There are also many innovative varieties of Zhengshan Xiaozhong now available. Notable examples include Jin Junmei, Yin Junmei, Chi Gan, and Flower Aromatic Xiaozhong. For example, one of our flower aromatic Xiaozhong black teas follows the traditional Zhengshan Xiaozhong production method but is not smoked over pine, eliminating the “pine smoke” aroma. Instead, it features prominent floral, fruity, and honey-like sweetness.

The resulting milk tea is sweet, mellow, and balanced, with noticeable floral and fruity honey sweetness, making it more appealing to a broader audience. If you're not accustomed to the “pine smoke” aroma of traditional Zhengshan Xiaozhong, this could be a good choice.

3. Dian Hong (Yunnan Black Tea)

Dian Hong refers to large-leaf black tea produced in Yunnan Province, China. The main production areas for Dian Hong Gongfu are in western and southern Yunnan, with Fengqing County in Lincang as a representative, known as the “Hometown of Dian Hong.”

Dian Hong is characterized by its bright and vivid infusion, fresh and long-lasting aroma, and full-bodied, fresh, and invigorating taste. Among China's dozen or so Gongfu teas, it stands out for its robust shape, abundant golden tips, and strong fragrance and flavor.

If you prefer a rich, aromatic, and bold-flavored milk tea, Dian Hong will not disappoint you.