Hong Kong Style Milk Tea
Step 1: Prepare two teapots;
Step 2: Boil water in one teapot;
Step 3: Put the tea bag with the corresponding amount of black tea powder in the other teapot;
Step 4: The first rinse: the boiled water is rushed to the tea bag to make the powder evenly heated first to remove the tea green flavor;
Step 5: The second rinse: after finishing, take out the bag.
Step 5: the second hedge: after rushing, take out the tea bag to the empty pot, with the tea just rushed out of the tea, and then rushed;
Step 6: the third hedge: the whole tea bag and the tea water together with the high-fire boil, boil boil boil and then rushed again;
Step 7: to be boiled for fifteen minutes;
Step 8: The last is the whole tea bag with the tea together High heat to boil, turn to medium heat to cook for about 15 minutes;
Step 9: In the empty tea cups first put the right amount of sugar and milk;
Step 10: Pour the boiled tea into the teacups, the authentic Hong Kong Milk Tea is ready.
The production of Hong Kong-style milk tea points: Hong Kong-style milk tea will be hanging cup, very thick, shake the cup, the inner cup will be hung on a thin layer of tea color; tea flavor milk flavor, slippery aroma and thick taste. Boil for 15 minutes or so over medium heat: comes from the Indian black tea cooking method; but in the minds of Chinese tea drinkers, crushed tea rinsed back and forth many times and then boiled for 15 minutes, may be unimaginable and unacceptable.
In order to make the tea more flavorful and smooth, you need to add raw egg shells to the tea in this step, you can try to add a raw egg shells, broken into pieces and put in the tea water