Est. London · Hong Kong heritage
Pulled through silk.
Served with reverence.
A Hong Kong milk tea house in the heart of London. Three Ceylon grades, strained six times through cotton, finished with evaporated milk.
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A Quiet Ritual
Six pulls. One cup.
Decades of patience.
In a Hong Kong cha chaan teng, milk tea is not a drink. It is a measure of a master. We trained for years to pour ours — and we built Silk Steep to share that measure with London.
47
Years of recipe
3
Ceylon grades
6×
Strained
62°
Served at
The Method
The silk-stocking pull
Our tea is brewed slow over a low flame, then poured back and forth through a cotton sleeve until the texture becomes almost satin. The sleeve, stained tan with years of tea, gave the technique its name — silk-stocking. It cannot be hurried.
- Three-grade Ceylon blend
- Pulled six times minimum
- Finished with evaporated milk
- Served at 62°C — never hotter
“
A good cup of milk tea cannot be rushed.
It tells you who you are willing to be.
Master Lau · Sai Yeung Choi St., 1981
Private & Intimate
Book a tasting flight
Five pulls. Five origins. One quiet hour at the counter with our tea master. Tasting flights run nightly at 6, 7 and 8 — ideal for two, perfect for six.
In Their Words
Loved by London
“The closest thing to a Mong Kok cha chaan teng I've found in London. The silk-stocking pull is the real thing — smooth, layered, and properly strong.”
“I grew up on this tea in Hong Kong. One sip at Silk Steep and I was back in my grandmother's kitchen. Extraordinary.”
“Finally a milk tea that respects the craft. The pineapple bun with cold butter is a religious experience.”
“Beautifully dark room, beautifully dark tea. It's the kind of place you arrive at five and leave at midnight.”
Visit Silk Steep
A seat is waiting.
Walk-ins welcome from 8am. For tasting flights and private bookings, get in touch.