The cultural identity of Hong Kong’s 'cha chaan teng' (local diners) is deeply tied to a specific ingredient imported from the Netherlands: Black and White full-cream evaporated milk. For over eight decades, this canned dairy product has been the standard for creating the city's signature milk tea, a staple of the local diet and daily routine.

According to the South China Morning Post, the product is not merely a commodity but a core component of the city's culinary craftsmanship. The milk is prized for its ability to provide a distinct fragrance, thickness, and smooth mouthfeel that defines authentic Hong Kong-style tea. The longevity of this brand in the local market highlights a unique intersection between colonial-era trade influences and the evolution of modern Hong Kong diner culture. While the tea itself is a local creation, its consistency relies heavily on this specific European import, which has become synonymous with the 'soul' of the local cafe experience. The product's dominance in the market has remained consistent, surviving shifts in consumer habits and the broader economic changes within the city over the last century.