First, Hong Kong-style tea making
1.Boil the water to a boiling state: (Add the mixed 120g tea powder to the short mouth of the teapot, for example, Yiyibao signature tea 120g. The corresponding amount of water is: 2600ml 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 in the second stage (medium fire). The length of time depends on the actual situation, and the time is properly controlled on the principle of not appearing "old" tea flavor;
3. Rush three or four times; Turn off the small fire to 1 stall (small fire) 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.
5. Specific production deployment:
Hong Kong-style milk tea: the ratio of black and white light milk to tea soup is generally1:3 (the ratio can be adjusted according to taste). For example, 50ml milk+tea soup150ml sugar (about 10g) (usually 200ml milk tea plus about10g sugar).
Second, frozen milk tea
A. Method of making syrup: sugar1000g (note: ratio1:1)
1, bring the water to a boil, pour it in, and stir the sugar evenly at the same time.
2. Immediately after the sugar water is boiled, accelerate the stirring for 3-5 minutes and heat it at the same time.
B, a preparation method of frozen milk tea:
1, quickly cool the prepared hot milk tea (note: it is best to prepare frozen milk tea in advance) and pour it into a cup with ice.
2. Add 25ml sugar water.
Third, the schematic solution:
1) 35g of tea powder+550g of boiled water10min 2) Take out the tea powder.
3) Add 325g ice cubes 4) 250g light milk.
5) Add ice cubes and light milk and stir. 6) Add 6 ice cubes and a proper amount of syrup into the teacup.
7) Add milk tea 8) A cup of Hong Kong-style frozen milk tea is finished.