Authentic Hong Kong-style milk tea recipe 01 Prepare the required tea, milk, sugar, and tea cups. The ratio of evaporated milk to tea soup is generally 1:3; pour the black tea into a heat-resistant vessel; Add boiling water and let it sit for about 1 minute; add white sugar and stir; add black and white evaporated milk; filter through a filter. Authentic Hong Kong-style milk tea making method: Ingredients for two people: 100ml black and white evaporated milk, 300ml boiled water, 5g Sri Lankan Uwa black tea, 20g white sugar. The ratio of evaporated milk and tea soup is generally 1:3 (the ratio can be adjusted according to taste). For example: 50ml milk + 150ml tea soup + (about 10g) sugar (usually 200ml milk tea adds about 10g sugar). Steps: 1. Prepare the required tea, milk, sugar and tea cups; 2. Uwa black tea has a strong tea flavor, just take about 5 grams; 3. Pour the black tea into a heat-resistant vessel; 4. Make tea with about 100 grams of water. Around 90 degrees. If it is not convenient to measure the temperature, just choose boiling water; 5. Add about 300ml of boiling water and let it sit for about 1 minute; 6. Add white sugar to the tea soup, and you can use a stir stick to stir slightly to help the tea taste; 7. When the tea soup is thick and fragrant, add 100ml of black and white evaporated milk; 8. Stir briefly and pour into a teapot with a filter. If there is no filter, you can also use a milk tea bag to filter. For Hong Kong-style milk tea, the tea must be thick enough and the milk must be thick enough. The thickness of the milk tea is mainly determined by the thickness of the evaporated milk and the tea soup. The milk fat contained in the evaporated milk must be thick enough so that a layer of milky brown color can condense on the surface of the milk tea. The milk clothes become a hanging cup of milk tea. The hanging cup is only half of the standard. The taste of milk must not cover up the taste of tea, and the entrance must not be astringent. Only then can it be considered a cup of Hong Kong-style milk tea that is fragrant and smooth. The traditional technique for brewing Hong Kong-style milk tea: One step: "Fill the tea", mix the coarse, medium and young tea leaves evenly, put the tea bag into the empty teapot, and then pour in the tea leaves. Step 2: "Make tea". Boil water in another teapot until it boils. After the water boils, pick up the teapot, place the teapot containing tea leaves on the electric stove, and pour the boiling water into the tea bag. The ideal water temperature is 95°C. Three steps: "Baked tea", cover the teapot and bake for ten minutes. (The length of time depends on the habits of the milk tea master and the selected tea leaves.) Four steps: "Crash the tea", open the lid of the pot, pick up the tea bag, put it into another teapot and place it on the electric stove. Pour the tea in again, and stir the tea back and forth four or five times. Five Steps: "Baking Tea", close the lid, and bake for another minute with low heat. (The length of time depends on the habits of the milk tea master and the selected tea leaves.) Six Steps: "Bake Tea" , put evaporated milk in the tea cup in advance, then pour the tea, add sugar when drinking. The amount of evaporated milk is very casual. For a traditional thick tea cup in a tea restaurant, about one and a half ounces of evaporated milk is just right.