With the popularity of urban tea, urban white-collar workers habitually come to an afternoon tea set every afternoon, the most famous of which is Hong Kong-style milk tea. Due to the complexity of Hong Kong-style milk tea practice, many merchants have flooded the market with milk tea of various flavors made from milk powder. In recent years, with the sharp increase in consumption level, many people have started to have new requirements for milk tea, and many authentic Hong Kong-style tea shops have also ushered in the great development of the industry. So how to promote teh tarik? Below I will bring you the steps of authentic Hong Kong-style teh tarik, so that you can fully understand the production process of Hong Kong-style milk tea.

I believe that most people have had this experience. When they were young, they drank "milk tea" made of various powders in the street. This is also a kind of memory from childhood, which gradually disappears in the process of time. Followed by various brands of tea shops, some expensive, some cheap. It's really hard to tell which is better!

So many times, I see it in my own eyes. You can change it if you don't like it. In fact, most of them taste the same! Compared with the fast-paced production of modern tools, I believe that most people, like me, will miss the traditional craft of slow work and fine work!

Guangzhou authentic handmade teh tarik.

There is a kind of painting that hides in the city, goes its own way calmly, and goes back and forth with traditional tools and techniques! It makes you feel like you're at a street food stall in Hong Kong. Have a cup of comfortable and long-lost warmth!

An excellent teh tarik master has already formed a muscle memory for the process, which is obtained through long-term continuous practice.

1, tea

First of all, material selection is very important. The teas used in Hong Kong-style teh tarik are all mixed teas, which basically include three types: young tea, medium coarse tea and coarse tea. The master put forward different tastes of tea according to different requirements. Coarse tea is mainly bitter, and young tea is mainly fragrant! The only thing is that it must be Sri Lankan tea. )

2. Fishing for tea

Many people are not familiar with this step, or even know it (well, I will tell you without reservation). In order to make a pure Hong Kong-style teh tarik, we must get tea. The advantage is that all tea leaves should be mixed evenly before brewing, otherwise the tea will be bitter.

Step 3 make tea

According to different masters' techniques, different tea proportions, different tea varieties and Hong Kong-style teh tarik with different tastes, the appropriate amount is130 ~140 g. Excellent masters can get the results by hand, put them in steel ring bags and cook them on aluminum pot.

4. teh tarik

(The real test steps are here. If the above three methods can be quantified, this teh tarik will test how much knowledge a master has. ) Pour the aluminum pot filled with boiling water from the top of the tea bag and filter it into the second pot.

The height of the pot and the impact of the tea will affect the taste of teh tarik, and of course it will also be interspersed with the time to cook tea (this can be said, but it takes many exercises to get it)

Step 5 bake tea

After the tea leaves are pulled, they will not be filled immediately, but they need to be baked for a period of time to make the tea bottom thicker, the fragrance more prominent and the astringency removed.

The master will preheat the cup before the hot drink, and the cold drink will be filled with ice. Therefore, when drinking Hong Kong-style teh tarik, don't say that cold drinks will remove ice, or people will laugh at you and ask teh tarik to keep the temperature, color and taste. )

Step 6 beat the milk

First pour the light milk into the preheated cup, let the milk warm slightly, and pour the tea bottom into the cup according to the ratio of tea milk 3: 1, so that it can be fully mixed, and the order must not be confused.

A teh tarik that can win a prize is not as simple as you think. It is a tradition, a different feeling, strict working procedure, high-quality material selection, and the most important thing is the pulling technique and feeling, which can only be achieved by training!

Today, if someone says that milk tea is really not worth drinking, you can tell him that the real hand-painted Hong Kong-style teh tarik is still worth inheriting!