1. The origin of stocking milk tea: Before the war, it was still popular to drink Nanyang coffee in Hong Kong. It was not until the 1950s and 1960s that Hong Kong people began to fall in love with milk tea. However, the initial taste of milk tea was generally bitter.

2. The reason is a large kettle. In those days, most restaurants used large kettles to make tea. The large kettles contained a large amount of tea, and it took a long time to finish the tea. The tea kept boiling and ended up being overcooked. , the brewed tea is naturally bitter.

3. Lin Muhe then hired a blacksmith to make a smaller teapot out of copper, naming it a handpot. His wife used woolen cloth for making cotton-padded jackets and made her own teabags to separate the tea leaves. The size of the teapot was Well, you don’t need to simmer the tea for too long. Use a tea bag to wash it back and forth, which can remove the green smell and make the tea taste even.

4. He said that the tea brewing time should be controlled appropriately. If it is too short, the grassy taste will not be removed, and if it is too long, it will be too bitter and cause stomach discomfort after drinking it. Although his early customers were laborers, Lin Muhe was dedicated to making milk tea and chose the finest post-season tea leaves from Colombo, Sri Lanka.

5. This is because the tea leaves grown after the rainy season are plump and rich in color; paired with Malaysian non-dairy milk which has a lower odor. It is because of this spirit of dedication and contentment.

6. Lan Fong Yuen has gradually become familiar to Central residents and office workers, and its business has grown bigger and bigger. It has evolved from a big pai dong to two tea restaurants now. Other restaurants and tea restaurants are rushing to follow suit and launch silk stocking milk tea.