production method

1. Boil the water to a boiling state: (Add 12g of tea powder to the short mouth of the teapot, such as 12g of black tea. The corresponding amount of water is: 26ml of water is added to the second row of three holes from top to bottom;

2. After the water boils, put the tea powder into the tea bag, brew it once, and then cook it for about 3-5 minutes on the second stage (medium fire). The length of time depends on the actual situation, and the time should be properly controlled on the principle of not appearing "old" tea flavor;

3. three or four times; Turn off the low heat to the first gear (low heat) for about 3-5 minutes until the tea is not strong (depending on the actual situation)

4. Finally, hedge it again and press the tea bag to squeeze out the tea soup.

the ratio of light milk to tea soup is generally 1: 3 (the ratio can be adjusted according to taste). For example, 5ml milk+15ml tea soup+(1g or so) sugar (usually 2ml milk tea plus 1g or so)

For Hong Kong-style milk tea, the tea should be strong enough, and the milk should also be strong enough. The thickness of milk tea is mainly determined by the light milk and tea soup, and the light milk content. Hanging a cup is only half qualified, and the taste of milk can never hide the taste of tea, and the entrance can't be astringent, so it can be considered as a cup of fragrant and smooth Hong Kong-style milk tea.

The traditional technique of making Hong Kong-style milk tea

One step: "fishing for tea", mixing coarse, medium and young tea leaves evenly, putting tea bags into empty teapots, and then pouring the tea leaves.

step two: "make tea", another teapot boils water to a boiling state, after the water boils, pick up the teapot, put the teapot with tea in the electric furnace board maker instead, and pour the boiling water into the tea bag. The ideal water temperature is 95℃.

Three steps: "Bake tea", drink the lid of the pot and bake for ten minutes. The length of time depends on the habits of the milk tea master and the tea chosen. )

four steps: "bump tea", open the lid of the pot, pick up the tea bag, put it in another teapot and put it in the electric stove board maker, then pour the tea in again, and bump the tea four or five times.

Five steps: "Bake tea", close the lid of the pot and bake for another minute with light fire. (The length of time depends on the habit of the milk tea master and the tea leaves selected. )

six steps: "bumping into tea", put light milk in the cup in advance, then pour the tea and add sugar when drinking. The weight of light milk is very casual. For the traditional thick tea cups in tea restaurants, about one and a half light milk is just right.

Feature Editor

The feeling of Hong Kong-style milk tea entrance is bitter first, then sweet, and finally full of fragrance. Tea is rich in flavor and has a long milk fragrance. The entrance is smooth as silk, and it won't spill in one gulp, but it is fine honey and has a creamy taste.

competition system editor

In order to promote the unique milk tea culture in Hong Kong, the Hong Kong Coffee and Black Tea Association has established an international competition around "Hong Kong-style milk tea", namely the "International Golden Tea King Competition" [2]. Every year, the competition is strongly supported by local government departments, chambers of commerce and the industry, and it has become a co-organizer or supporting organization of the competition, and has been widely reported by the media on this platform. It is a representative and deeply popular annual activity.