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Balhyo Cha Syrup

If you would like to quickly make iced milk tea instead of infusing tea in milk that requires a longer brewing time, and also would like to add some sweetness to drinks, Balhyo Cha Syrup is a TEAlicious answer!

You can also make iced sparkling tea, hot milk tea and desserts with this Balhyo Cha Syrup, and I will introduce recipes for them one by one in later posts.

In order to make you feel less guilty for sugar consumption, we reduced the traditional amount of sugar used in making syrup or milk tea.

Ingredients (yields appx. 950ml syrup / appx. 20 servings):

· 25g Balhyo Cha

· 1 litre water

· 400g sugar


1) Boil water in a saucepan at high heat on the stove.

2) When water boils, remove from the heat and add Balhyo Cha leaves in the saucepan, and close the lid. Leave it for 10 minutes.

3) Strain the tea leaves. Do not throw out the leaves. You will use them later.

4) Add sugar in the tea infusion. Do not stir.

5) Boil the mixture at low-medium heat. When bubbles appear at the bottom of the saucepan which means it is starting to boil, let it boil for 10 minutes from that point.

6) Remove from the heat.

7) Add the steeped tea leaves from step 3) into the saucepan and close the lid.

8) Cool down at room temperature.

9) When it's cooled down, strain the tea leaves and pour the syrup into a glass bottle or a jar and refrigerate. You can keep the syrup in the refrigerator for 1-2 months.

How to make iced milk tea with Balhyo Cha Syrup:

1) Add 2-3 tablespoons of Balhyo Cha Syrup in a glass.

2) Add ice cubes.

3) Add 1/2 to 1 cup of milk (depending on the size of your glass)

Done! It's very easy to make iced milk tea if you have Balhyo Cha Syrup in your refrigerator!


Enjoy the tasTEA Balhyo Cha Syrup and iced milk tea at home!