In tea shops, there are generally three ways to make milk tea.
1, vats of milk tea.
This practice is to mix the cooked tea, water/ice with dairy products such as milk or non-dairy creamer in advance to make milk tea. When the product is produced, it can be directly scooped into a cup with a container. This practice is easier to standardize than the production. There are also tea shop owners who believe that the milk tea made from large barrels of milk tea is more fragrant and slippery. However, there is no specific data to support this statement.
2, thick milk method.
This practice is to combine milk and tea into a solution with twice the concentration of normal milk tea in advance, and heat water or ice cubes when producing. It can be regarded as a semi-finished product of a vat of milk tea. This approach can facilitate the switching of iced milk tea and hot milk tea at any time.
3, single cup practice.
This practice refers to blending milk, tea and sugar according to the amount of a cup of milk tea. Relatively speaking, this method produces the least waste when making milk tea.
Matters needing attention in opening milk tea shop
1, market research
To open a tea shop, it is necessary to conduct market research first, especially for inexperienced novices. It is very bad to join blindly without market research. Therefore, if you want to open a good tea shop, you need to conduct on-the-spot investigations and make adequate preparations, so that there will be no hurry.
2. Positioning of tea shop
Through the comprehensive actual situation, the tea shop is positioned. No matter what you do, you must combine it with the actual situation, and you must not be inconsistent with your own actual situation. After all, different types of shops have different requirements for funds, so you should plan the positioning of your own tea shop.
3. Milk tea drinks and consumers' positioning
The positioning of milk tea drinks and consumers needs to be based on the data of market research and the comprehensive consideration of shops. We should not only consider whether milk tea drinks satisfy most consumers, but also maintain certain characteristics.