Makes 2 cups. Adjust to taste.
Traditionally it should be Ceylon tea, which is very suitable for mixing with milk—a common choice is Lipton Yellow Label, which is made from Ceylon tea fannings (tea powder or dust). Assam and keemun are less traditional but also quite suitable.
As above, but use less water in the beginning, and then add ice at the end. Taking away roughly the same amount of water as added with the ice ensures the milk tea doesn't get watered down. You can try 350 g water and 200 g ice.
You can also put your milk tea in a metal jug and then place it in a cold water bath for a few minutes to help cool it down.
Alternatively, you can make milk tea as normal, freeze it into cubes, and then use these cubes to cool your next milk tea.
Rough volumes are provided for convenience, but measuring by weight is more accurate. If you are using whole leaf tea (not fannings), you will need to use a much larger volume, perhaps twice as much, to achieve the same weight.