I'm interested in how people attempt to reproduce HK style milk tea using what's available in the Bay Area. Tell me what loose tea leaves you blend, or if you use teabags, which kind you use.
I used to be able to make a pretty satisfactory milk tea using the Lipton Rickshaw black teabags, but now Chinatown and the Asian grocery stores don't sell it anymore. (I've been looking for several months but no luck.) I've tried Lipton Yellow Label and just plain Ceylon tea, but it just didn't give the taste I've enjoyed for so long. I thought Lipton Yellow Label was a bit weak, better for a lemon tea than for a milk tea.