This roasted fine black tea leaves from Shan State in eastern Burma (Myanmar), very close to Yunnan province of China, and home to most of the tea grown in Burma. It is some of the best black tea in the world, dark and rich, with a slight smokiness.
To make Burmese Chai:
Put 1 tsp tea leaves in a saucepan over medium heat, add a cup of water, then boil it for at least five minutes. Put an ounce of evaporated milk and an ounce of condensed milk into a large cup, mix and then pour the hot tea, while mixing briskly with a spoon. Add sugar for your desire taste, enjoy hot or iced.