The back of the packet, which has more information about the tea.

I don’t know much about tea and a google search didn’t turn up much either, although I found this interesting post about the different types of Burmese tea from The Funnelogy Channel. According to the post, versions of Burmese tea include:

• “Lah patyei” – “normal tea”already mixed with milk and sugar
• “Bone mahn” – “milky tea” with extra evaporated milk
• “Cho seh” – “milky sweet” with extra condensed milk

The tea ‘leaves’ in this packet were very fine, almost tea fannings. I suppose this is to help it brew quickly, although all the prejudices about tea bags and fannings came into my mind as I made my first cup (plain). The tea was malty and fairly astringent – someone who also tried it plain described it as “rough”.

For my second cup, I decided to make it the way they suggested, except that I don’t have evaporated milk. So I skipped that and used only condensed milk, which resulted in a milk tea that tasted like the bottled kind. Even though it was a bit too sweet for me, I still preferred it over the plain version, so I guess the next time I make this, I may just use one teaspoon (or less) of condensed milk and maybe a dash of normal milk.