Stockings milk tea is a kind of milk tea with Hong Kong characteristics and is a common daily afternoon tea (and breakfast) drink for Hong Kong people. Basically, the milk tea served in Hong Kong tea restaurants is brewed in the stocking milk tea method. Origin Since the British began their colonial rule in Hong Kong, the British have brought the concept of "afternoon tea" to Hong Kong. It is different from the general Chinese habit of drinking tea in the morning: Westerners are used to enjoying Western tea with Western pastries at about three o'clock in the afternoon, between lunch and work. Because the black tea produced in Ceylon tastes better and is cheaper, Ceylon black tea is very popular in Hong Kong. Westerners are accustomed to adding evaporated milk and sugar to tea to make the tea more fragrant and smooth in the mouth. This has also become the basis of Hong Kong milk tea. The Origin of Silk Stocking Milk Tea. Silk stocking milk tea created in Hong Kong is synonymous with authentic and mellow flavor. Lam Mok-ho, the founder of Lan Fong Yuen, a time-honored brand in Central, who invented silk stocking milk tea, now sells more than 1,000 cups of tea every day. Even the White Dragon King of Thailand and the Secretary for Commerce, Industry and Technology of Hong Kong Wang Yongping is also a long-term fan, but the 81-year-old "Father of Silk Stocking Milk Tea" has never used silk stockings to make tea. "When Lan Fong Yuen opened, silk stockings were not popular in Hong Kong!" Lam Mok Ho, who worked in Hong Kong, opened Lan Fong Yuen Pai Pai Dong in 1952 with his wife and a waiter on Bai Fa Street in Central. The small stall in those days always attracted nearby dock workers every afternoon. “The workers saw me washing the tea back and forth in a bag and found it very enjoyable. When they saw the brown color of the tea bag, they thought it was stockings, and they drank it every time from now on.” Called 'a cup of stockings milk tea'. Lin Muhe explained the origin of stockings milk tea. Before the war, drinking Nanyang coffee was still popular in Hong Kong. It was not until the 1950s and 1960s that Hong Kong people began to fall in love with milk tea, but the original taste of milk tea. It is generally bitter, and the reason is a large kettle. “In those days, most restaurants used large kettles to make tea. The large kettles contained a large amount of tea. It took a long time to brew a pot, and it kept simmering. As a result, it was overcooked and the tea came out. Tea is naturally bitter. Lin then hired a blacksmith to make a smaller teapot out of copper and named it a "hand pot". His wife used woolen cloth from cotton-padded jackets to make her own tea bags to separate the tea leaves. Resistant; washing it with a tea bag can remove the green taste and make the tea taste even. He said that the tea brewing time should be controlled appropriately. If it is too short, the green taste will not be removed, and if it is too long, it will be too bitter and will cause stomach discomfort after drinking. Although the early customers were laborers, Lin Muhe was determined to make milk tea, choosing the finest "post-season tea" from Colombo, Sri Lanka, because the tea leaves grown after the rainy season are plump and rich in color; paired with Malaysian non-dairy fat that has a less tangy flavor. Milk. Because of this dedicated and happy spirit, Lan Fong Yuen has become increasingly familiar to Central residents and office workers, and its business has grown from a big pai dong to two other restaurants and teahouses. Restaurants are rushing to imitate the stockings milk tea. Nowadays, whenever overseas media come to Hong Kong to interview silk stockings milk tea, they always come to Lan Fong Yuen. Lin Junye, a young man from Lam Mok Ho, said that his father wanted all six of his brothers and sisters to learn how to make milk tea. “I only had enough strength to hold the kettle with my hands, so I started learning to make milk tea. In order to deepen his understanding of tea, his father even sent him to Sri Lanka to observe local tea gardens and the tea growing process. Culture Silk Stocking Milk Tea has now become a symbol of Hong Kong culture. Silk Stocking Milk Tea is often mentioned in the dialogues of many Hong Kong movies. Once upon a time, there was a poor boy in Hong Kong who could make good tea. Later, he met a beautiful and rich girl. The girl was first attracted by the poor boy’s cups of silk stocking milk tea. Through the milk tea, the girl thought that the boy was very diligent. He has a good temper, otherwise he wouldn't be able to make this good tea. Although the girl's parents objected, they fell in love and got married. Soon they went to the UK, because the UK has the habit of drinking afternoon tea, and milk tea is relatively popular in the UK. After several years of hard work, the young man became a famous tea maker in the London bar area. Now they have a luxurious villa and a limousine, and more importantly, they have a happy and happy marriage. Preparation method The so-called "silk stocking milk tea" is actually to filter the boiled Ceylon black tea through a nylon mesh, and then add milk and sugar. The filtering step not only removes the tea residue, but also makes the black tea more fragrant and smooth. It is said that when it was first invented, stockings were indeed used to filter. Later, the original creator (Mr. Lin of Lan Fong Yuen Tea Restaurant) used a special white cloth bag, but now most people use a nylon mesh set in a metal frame. Ceylon black tea used to make milk tea is divided into two types: coarse tea and young tea. By controlling the amount of coarse and young tea, restaurants can change the aroma, color and concentration of the brewed milk tea. First put the Ceylon black tea into the nylon net, then immerse the net into the giant water pot, and hook the net on the edge of the water pot with a hook. After simmering the tea in the tea pot for a few minutes (called baking tea), pour the tea into another teapot and counting back and forth several times (called tea bumping). Finally pour it into the cup with evaporated milk. Preparation method: Fill a tea bucket with 11 liters of boiling water. After boiling, turn off the heat and pour in 33g of Wuyin blended tea and stir evenly. Simmer over low heat for 30 seconds, cover with lid and simmer for 13 minutes (stir every 5 minutes), then boil again and filter out the tea leaves. Pour the tea soup into another tea bucket filled with Nestlé creamer powder and white sugar. Stir evenly.

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