From the late 1800s onward, Indian migrants flocked to major cities where they established general stores called kaka hsaing, which also offered milk tea and eventually evolved into tea shops.

Fresh milk, cream (called malai in Burmese), and cane sugar are also optionally added or substituted as ingredients.

[5][6] The tea base is then combined with evaporated and condensed milk, and 'pulled' in a manner similar to teh tarik, in order to create a frothy layer and to cool the beverage.

[8][9] The varieties of milk tea can be broadly categorised based on astringency, richness, and sweetness.

Strongly brewed black tea without milk is called 'gate sone' (ဂိတ်ဆုံး, lit.