Hong Kong-style milk tea, also known as silk stockings milk tea, first highlights the tea fragrance, rich aroma and heavy milk flavor, but it can't hide its tea fragrance. The feeling of the entrance is bitter first, then sweet, and finally full of fragrance. The overall feature is that the milk is mellow and fragrant, the tea is rich, the entrance is smooth and silky, and it won't have diarrhea after a bite, but it will last for a long time, and it has a creamy smell.

Desktop milk tea pays attention to the balance of tea and milk, and it has tea fragrance, but the milk taste is not too strong. The overall taste focuses on softness and smoothness, and it is not greasy to drink in large cups.

2. Differences in raw materials

The black tea in Hong Kong-style milk tea is mostly Sri Lankan black tea. Sri Lanka's unique rainy tropical climate makes the black tea produced here rich in flavor. Later, in order to extract tea aroma quickly and fully, people generally choose tea powder or subdivided tea made by CTC technology to extract tea soup and make milk tea.

Desktop milk tea will have a wide range of tea choices, and the climate and soil of Taiwan Province Island are very suitable for tea cultivation, so milk tea culture has been diversified and innovated here. Whether it is Earl black tea, Assam black tea, carbon-cultivated oolong tea, jasmine green tea, etc. Can be used to mix milk tea according to your own preferences, with rich taste choices.

3. Different manufacturing methods

Hong Kong-style milk tea will use teh tarik's movements many times when making tea. In this way, it will knock the tea back and forth, about six times or more, then cover it and simmer the tea with a small fire. Not too long. After a long time, the tea will be bitter and the water will not boil. The process of stewing tea is also called baking tea.

It is relatively simple to extract tea soup from desktop milk tea. Firstly, tea leaves or tea bags prepared according to a certain proportion are directly poured into boiling water for brewing. It should be noted that the proportion, time and required temperature of different teas will be slightly different. When the tea leaves are soaked for the required time, the tea leaves will be filtered into the tea bucket for later use. Then mix and mix according to specific tastes.