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1.
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Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times.
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2.
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Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir.
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Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining.
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From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow
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