What Is Okinawa Milk Tea?
Okinawa, a small island off the coast of Japan, allegedly has some of the highest concentrations of centenarians (or people who live to be over the age of 100) in the world.
These recent findings have sparked a worldwide debate as to the reasons, and more and more people have become interested in how the people of Okinawa live, what they eat, and what they drink.
One of the drinks that have made its way off the island and into the world is Okinawa Milk Tea.
While I’m sure we’ve all enjoyed a cup of black tea before with some milk and sugar, this tea has a distinctive flavor and uses a special type of sugar and tea.
So, what is Okinawa milk tea? It is a tea made from Assam tea leaves, whole milk, and Okinawa brown sugar (or kokuto). This brown sugar is different from American brown sugar and gives the tea its distinct and delicious flavor.
Keep reading to discover more about Okinawa milk tea, what it tastes like, and how to make it yourself right in your own kitchen.
What Is Okinawa Milk Tea?
Okinawa milk tea is a traditional drink found in the Okinawa region of Japan.
This tea is made using loose-leaf black tea leaves, typically Assam, whole milk from local cows, and the final special ingredient that gives the milk its distinctive taste: Okinawa brown sugar (or kokuto).
This milk tea is made by brewing the tea leaves and combining them with high-quality whole milk, as well as the distinctive Okinawa brown sugar (or kokuto).
The brown sugar, which gives this milk tea its very special taste, is made differently than the brown sugar that you might be used to in the United States.
Where our brown sugar is made by adding molasses back into the refined white sugar, Okinawa brown sugar (kokuto) is made by cooking down sugarcane juice to a toasted, flavorful, vitamin and mineral-rich crystal sugar.
Since this sugar is what differentiates Okinawa milk tea from other kinds of milk tea, it is worth trying to find some if you want to recreate this tea at home.
If you can’t find any, you can try substituting with the caramelly coconut palm sugar instead, since the production process is similar.
What Does Okinawa Milk Tea Taste Like?
Okinawa milk tea has a special rich, toasty, delicious flavor that comes from the high-quality ingredients used, specifically the Okinawa brown sugar (or kokuto). The flavor of this sugar is really deep and rich with roasted undertones.
It is different from the sweet brown sugar we are used to in the United States that is made from white sugar with molasses added back into it.
The other flavors that stand out in this tea are those of the strong black tea that is used as the base.
Most traditional versions are made with Assam tea, which is typically described as having a full-bodied and strong flavor with malty undertones.
Full-bodied teas are typically black teas that have been fermented longer than their white or green relatives, and they have a much deeper and richer taste than these versions.
Combining the depth and richness of the Assam black tea with the roasted sweetness of the Okinawa brown sugar creates a beautiful, hearty drink that is tempered by the mild creaminess of the whole milk that is added to the brew.
While you may not be able to exactly recreate the flavor profile in your kitchen if you can’t get your hands on Okinawa brown sugar (kokuto), you can try substituting toasted white sugar or, my personal preference, coconut palm sugar.
Like Okinawa brown sugar, coconut palm sugar is cooked down to create a flavorful, vitamin and mineral-rich crystal sugar.
Instead of sugar cane juice, it is made from the sap of the coconut palm and has a dark brown color and rich caramel flavor.
I love using this if I can’t find the Okinawa brown sugar (or kokuto) since it most closely mimics the unique flavor that is so specific to Okinawa milk tea.
You can enjoy your Okinawa milk tea warm or chilled depending on the time of year and your preference.
How Do You Make Okinawa Milk Tea?
Making Okinawa milk tea is as simple as it is delicious.
You will want to make sure you invest in high-quality loose-leaf black tea (such as Assam), high-quality whole milk to get the creamy texture, and a toasted sugar if you can’t find the Okinawa brown sugar (or kokuto) at a specialty shop.
As you know, Okinawa brown sugar (or kokuto) is made by a special process of cooking down pure sugar cane juice until you get a toasted, rich sugar with a nuanced flavor profile that is rich in minerals and vitamins.
I also encourage you to find high-quality whole milk to use in this recipe since the flavors will be more complex and creamy.
Follow this recipe to create a delicious Okinawa milk tea right in the comfort of your own kitchen.
Ingredients
- 2 teaspoon of loose-leaf Assam tea
- 12 ounces of water
- Whole milk
- Okinawa brown sugar (kokuto) or Coconut palm sugar
Directions
- Place your loose-leaf Assam tea into a teapot or a large tea infuser. You want the leaves to have a lot of space to expand and steep.
- Bring your water to a rapid boil in a kettle or a saucepan.
- Pour the boiling water over your tea leaves and let it steep for 3-5 minutes. The longer you let your tea steep, the stronger the flavor will be. I will sometimes steep my leaves twice with fresh water both times to get all the flavor out of the leaves.
- Add 1 teaspoon of kokuto or coconut palm sugar to the bottom of a mug.
- Once your tea is steeped pour it into your large mug, leaving space at the top for your whole milk.
- Add your preferred amount of milk, stir, and enjoy! You may want to add more sweetener if it isn’t quite to your liking.
Notes:
- For a more decadent drink, you can steam and froth your milk before adding it to the steeped tea.
- You can also chill your tea and have it as an iced drink in the summer.
Final Thoughts
As you can see, making Okinawa milk tea is an incredibly simple process that comes down to investing in the highest quality ingredients that you possibly can.
These quality ingredients are what give this milk tea its unique and amazing flavor.
Specifically, the Okinawa brown sugar (kokuto), has such a rich, toasted, almost caramel flavor that makes this drink truly different from other types of milk tea.
You will also want to invest in the best quality whole milk that you can find since its creaminess is what tempers the rich flavors of the tea and the brown sugar. You can try warming and frothing your milk for extra indulgence.
And finally, don’t forget the importance of loose-leaf Assam tea as the basis for this drink. You want to use a tea that has a full-bodied, deep flavor to counteract the creaminess of the milk and the sweetness of the sugar.
Together, these 3 ingredients truly create a magical milk tea.
Okinawa Milk Tea
This delicious Okinawan tea is packed with subtle and nuanced flavors found in the use of kokuto sugar and the Assam tea leaves!
Ingredients
- 2 teaspoon of loose-leaf Assam tea
- 12 ounces of water
- Whole milk
- Okinawa brown sugar (kokuto) or Coconut palm sugar
Instructions
- Place your loose-leaf Assam tea into a teapot or a large tea infuser.
- You want the leaves to have a lot of space to expand and steep.
- Bring your water to a rapid boil in a kettle or a saucepan.
- Pour the boiling water over your tea leaves and let it steep for 3-5 minutes. The longer you let your tea steep, the stronger the flavor will be. I will sometimes steep my leaves twice with fresh water both times to get all the flavor out of the leaves.
- Add 1 teaspoon of kokuto or coconut palm sugar to the bottom of a mug.
- Once your tea is steeped pour it into your large mug, leaving space at the top for your whole milk.
- Add your preferred amount of milk, stir, and enjoy! You may want to add more sweetener if it isn't quite to your liking.
Notes
For a more decadent drink, you can steam and froth your milk before adding it to the steeped tea. You can also chill your tea and have it as an iced drink in the summer.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 119mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 8g
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