The food that impressed me the most was the Hong Kong-style milk tea, which I still have endless recollections of.

Hong Kong-style milk tea is a unique drink in Hong Kong. The tea taste is bitter and astringent, and the taste is smooth and mellow.

The production method is more complicated than that of mainland milk tea. It goes through the tea making process to ensure that the richness of the tea leaves is retained in the milk tea.

Later, people called it "Hong Kong Old Street ST0RY" milk tea.

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 perfect hanging cup Hong Kong-style milk tea.

Hong Kong-style milk tea tastes bitter at first, then sweet, and finally leaves a mouthful of fragrance.

The tea has a rich flavor and a long-lasting milky aroma.

It is as smooth as silk in the mouth and does not fall down in one sip. Instead, it has a lingering honey and creamy texture.

One important reason why "Hong Kong-style milk tea" has become famous but not as popular as "Taiwan milk tea" in the mainland is the raw materials used.

(Of course, I won’t explain much about milk.) Thanks to Hong Kong’s unique advantages and free trade, the black tea in Hong Kong-style milk tea is imported in large quantities from Sri Lanka.

Sri Lanka's unique rainy tropical climate gives the black tea produced here a rich aroma.

So I think Hong Kong-style milk tea impressed me the most. It tastes very unusual and is very delicious.

Choosing Hong Kong-style milk tea is the right choice.