Stay Home, Sip Happy — Make a Healthier Milk Tea with Real Pu-erh Leaves

If you love milk tea but want something a little more wholesome, this recipe is for you. No powder mixes, no artificial syrups — just real tea, milk, and a touch of caramel sweetness.

We’re making Caramel Milk Tea with ripe Pu-erh leaves, a cozy homemade version that tastes just as indulgent as your favorite bubble tea shop drink, but with cleaner ingredients and a calmer heart.

🍃 Why Pu-erh Makes the Difference

Most milk teas use black tea or flavored syrups. Ripe Pu-erh (Shou Pu-erh), a fermented tea from Yunnan’s ancient tea forests, is smooth, rich, and gently earthy — think dark chocolate or roasted coffee. When it meets milk and caramelized sugar, you get a creamy, grounding cup with natural depth and zero artificial flavoring.

🥛 You’ll Only Need Three Things

• 5 g ripe Pu-erh tea leaves
• 500 ml fresh milk
• 30 g white granulated sugar

That’s it — no artificial creamers, no pre-made syrups. Just the real stuff.

🍯 How to Make It

1. Caramelize the sugar with the tea leaves. Add sugar and Pu-erh leaves to a small pot. Heat gently while stirring until the sugar melts and turns golden; the leaves will release a toasted aroma.
2. Add the milk. Slowly pour in the milk while stirring. Let it bubble gently; the color will deepen to a warm caramel hue.
3. Simmer and strain. Bring just to a boil, remove from heat, and strain out the leaves. You’ll get a silky, aromatic caramel milk tea with a naturally rounded flavor.
4. Customize your cup. Serve hot, or chill and add toppings like boba or coconut jelly. A pinch of sea salt or a dusting of cinnamon also works beautifully.

🏡 Why It’s Worth Making at Home

Homemade milk tea means you know what’s in your cup: real tea, real milk, real flavor. You’re skipping the additives while keeping the creamy comfort you crave. Ripe Pu-erh is also known to be gentle on digestion and naturally lower in caffeine — perfect for a cozy evening sip.

🌿 The Antrilea Touch

At Antrilea, our Pu-erh comes from high-mountain ancient trees in Yunnan, harvested by hand and crafted with no additives. Each leaf carries the clean, grounding character of the forest — exactly what makes this recipe shine.

Tips: Use whole milk for maximum creaminess (oat milk also works). For iced versions, brew slightly stronger and chill before serving over ice.