Upa tea (Uva), also translated as Uwo tea, Uva tea or Uwa tea, is produced in the highlands on the east side of Sri Lanka's central mountain range and is characterized by its strong and mellow flavor, so it is often used as breakfast tea. Suitable for making milk tea. "(See Wikipedia-Ceylon Highland Black Tea)
As for Qimen black tea, Qimen black tea is famous for its fruity aroma (see Wikipedia-Qimen black tea), and it is light compared with other famous black teas (many oriental drinks are light as the top grade, which is to be proved, and individuals don't drink much tea, so there may be mistakes in this respect, and those who are knowledgeable can discuss it together). Generally speaking, Qimen black tea is not suitable for making milk tea alone (I love Qi Hong very much, and I am studying how to integrate Qi Hong Xiang into milk tea without success).
The raw material of milk tea is red broken tea, not our common red tea. The main difference is that red broken tea is close to powder (but not to the degree of powder), and ordinary tea is strip-shaped. If necessary, I will show you the picture another day.
Why not use tea? Because the tea tastes slow, the tea tastes weak and the price is high (generally, the top-grade tea is sold to European aristocrats, and other teas are made into broken tea. How could the poor working people once make milk tea with such high-grade tea), the red broken tea tastes fast and has a strong tea flavor (the tea restaurant is similar to a fast food restaurant, so many people are hot, so there is no time to make tea slowly like a cafe).
Broken red tea is divided into coarse tea and young tea, which should be matched according to a certain proportion, and the proportion of matching is generally the secret of the masters. According to online information, coarse tea is used for color matching, young tea is used for seasoning, and some add a medium tea (between young tea and coarse tea).
The picture above is from left to right: young tea, medium tea (the Lipton teabag I used for medium tea was removed, which was a little damp) and coarse tea. The picture above is from left to right: young tea, medium tea (the Lipton teabag I used for medium tea was removed, which was a little damp) and coarse tea.
The ratio of the three is close to1:1:1(not blending oil hahahahahaha).
Personally, I'm still learning to prepare tea, and I'm still groping for the proportion. Those who know are welcome to come and guide me. You can also use Lipton yellow card red broken tea (tea bag), which tastes good.
Second: stockings
In fact, it is a cotton filter screen, which used to be sewn by the proprietress herself. The purpose is to filter the broken tea, which is similar to the filtering device in the coffee process, except that it will turn dark brown and look like stockings once it is permanent. In fact, it is a cotton filter screen, which used to be sewn by the proprietress herself. The purpose is to filter the broken tea, which is similar to the filtering device in the coffee process, except that it will turn dark brown and look like stockings once it is permanent.
Third: temperature and container
Why are you not afraid of water temperature drop after repeated brewing? That's because there are continuous heating induction cookers under the two pots.
To quote Zhu Jinye's answer, this is correct, but it is not complete.
The tea with milk tea is boiled. Ah ah ah ah! ! !
Ah, ah, ah, ah, ah with a stove! ! !
You can see the picture of stockings cooking! ! !
Reason:
Cooking tea can taste faster.
Maintain the temperature of the liquid at teh tarik.
Therefore, the prepared broken black tea should be put into stockings first, oh, it is inside the filter screen. When the water boils, put it into the boil.
Cooking time is also very particular. If you cook for too long, it will be astringent. If you cook for too short, the taste of tea will be weak. The milk tea I made today has been cooked for a long time.
These are all exquisite, which also leads to the lack of high-quality Hong Kong-style tea shops.
Why is the filter screen long? Because tea will come out (overflow) after boiling, so the water can only be put in half. If the filter screen is not long, the tea powder will not touch the water surface!
Fourth: teh tarik.
It seems that someone else has said that it is necessary to go straight back and forth between two pots.
It is said that hot tea will be fully oxidized in the process of teh tarik, which will make tea more fragrant and smooth. Personally, I doubt it and ask the great god to study and explain the principle. (So keep your hands up when you are in teh tarik.)
However, teh tarik has a function, that is, the tea is washed onto the tea powder in the filter screen, so as to make the tea taste richer and more tasty. The teacher said that thrift is a good virtue of the Chinese nation, and tea is too expensive to waste.
Fifth: milk
There are many kinds of milk choices, including light milk and vegetable fat.
Light milk is usually black and white light milk. I have been to Dayou Tea Restaurant in Shenzhen (it is said that this is the mainland version of Cuihua Restaurant in Hong Kong, to be proved) and Xinwenhua Restaurant all use black and white light milk. I haven't seen Nestle Sanhua Light Milk and other brands, because not all tea restaurants will pile up raw materials at the door.
That's black and white light milk, and the tea powder on the plate (is it coarse tea visually? That's black and white light milk, and the tea powder on the plate (is it coarse tea visually? )
Light milk is a common raw material for West Point. Although it is called light milk, it is concentrated by steaming fresh milk, but no other spices such as essence and sugar are added. Light milk has a high fat content.
Light milk is distilled milk. After distillation, the water content of light milk is half less than that of fresh milk. Light milk is often used to make desserts and to make drinks such as coffee and milk tea.
There are many choices of light milk brands in Hong Kong, including Sanhua brand, Zimu brand, black-and-white brand, Baijia brand, etc., and "Sanhua light milk" is also referred to as flower milk, which is a vague name for light milk by some Hong Kong people. The Sanhua Brand Carnation was originally an old British brand that was well-known in Hong Kong, and now it is merged by Nestle.
It should be noted that some so-called weak milk in the market is actually vegetable milk and contains very unhealthy trans fats.
In addition to light milk or condensed milk, there are also milk powder and powdered creamer such as coffee companion produced by Nestle.
Source: light milk
In lan fong yuen, I saw that there was fat-plant milk in front of the store, so friends who are afraid of being fat should prefer fat-plant milk, which has low fat content.
Supplement on June 8th: When I went back to see the photos, I found that there were two kinds of milk in lan fong yuen. The brand of light milk was OMELA, but I didn't see the fat-based milk. Original non-objective content: Original non-objective content:
As for condensed milk? OMG, personally, I haven't seen condensed milk. It tastes too strong ... Maybe it's the raw material of desktop milk tea or milk tea from other places. Hong Kong-style stockings milk tea has no condensed milk. (condensed milk ... it's really too strong)
After being reminded by many friends, the contents are corrected:
Adding condensed milk is another kind of milk tea brewing method called "Tea Walking", which belongs to a variant of milk tea. Because some people don't like the taste of adding sugar, they use the sweetness of condensed milk instead.
Personally, I recommend using light milk (this stuff is very expensive! You can't make a few cups in a can, so those cheap milk teas on the roadside are all replaced by other raw materials). It is also a common coffee raw material (including non-dairy creamer), and it can also be used for cooking or making western pastry. I also tried to drink it directly with water and sugar, which means it is much better than the non-dairy creamer of my coffee partner (I am not fat when I eat anything).
Remember to drink it as soon as possible after opening it, otherwise it will go bad soon.
Sixth: mixing
This step seems to be called milk bumping, that is, pouring the weak milk into a pot, then pouring the hot tea into the weak milk and stirring. Milk and tea can be increased or decreased according to personal taste. If your tea is too strong, you can add more milk.
Hong Kong-style milk tea also has different tastes. The tastes of various tea restaurants are different, with a little tea flavor and some with more milk.
Add sugar after mixing, some restaurants will help you add it, and some restaurants will give you a sugar bag to add sugar according to your own taste.
Soak Hong Kong-style silk stockings with milk tea:
With good black tea, you can also buy mixed tea directly if you are in trouble, which is made by others.
Put the prepared tea powder into the sieve.
Boil water in a pot until it boils.
Put the strainer into pot A to boil tea. The boiling time depends on the ratio of tea to water, which is about 1 to 2 minutes.
Take out the filter screen, put it above pot B, pour the tea in pot A into the filter screen, and filter it and flow into pot B.. At this time, pot B is heating.
Repeat step 5 and pour the tea from pot B into pot A..
Go back and forth to teh tarik about three times.
Pour the light milk and sugar into the pot without water, and then pour the hot tea into the milk.
Stir well, then add sugar
Three kinds of Hong Kong-style milk tea:
Iced milk tea is the best and most expensive. Ice will not melt into milk tea, so milk tea will not fade.
Frozen milk tea is milk tea with a lot of ice cubes in it. The disadvantage is that the melting of ice cubes will dilute milk tea.
Hot milk tea is freshly baked and boiling milk tea. The disadvantage is that … it is hot.
Difficulties in making a good cup of milk tea;
Proportion of coarse tea and young tea.
Proportion of tea, water, milk and sugar.
How to eliminate the astringency of strong tea.
I am still studying these three points, and welcome everyone to communicate with me.
It takes great care to make good milk tea. Do you think everyone is Liu Qiangdong?
I've been drinking milk tea in famous tea restaurants in Shenzhen for more than a year. Every time I go to HK, I have to drink milk tea. I'm stupid, but I still can't understand the mystery of silk stockings milk tea, and I still can't make a cup of fragrant and silky milk tea by myself ...
: )