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≡ [√] I want to know the specific method of Earl's black tea!
The practice of earl milk tea

Step 1: Pour 200ml of clean water into the pot;

Step 2: Boil the clear water in the pot;

Step 3: Add 200ml fresh milk after boiling;

Step 4: adding Earl tea and reheating;

Step 5: Turn to low heat when it seems to be on, cook for another minute, and then turn it off;

Step six, filtering out the tea residue;

Step 7: Add honey when drinking, and the Earl milk tea can be drunk after making it.

Third, the production knowledge of Earl milk tea

The mixed tea prepared by the method of Earl's milk tea is based on China black tea and smoked with bergamot. However, nowadays, the modulation ingredients of various brands are different, and some of them are made with Indian tea or Ceylon tea as the base, so the tea color and taste are different. Earl grey has a unique flavor, rich and charming fragrance, and the taste is more delicious after adding milk.

Fourth, Earl's knowledge of brewing milk tea

Knowledge 1: There are many varieties of earl grey in the market. Please go to a regular tea shop to buy authentic Earl tea, so as to brew milk tea with good export feeling.

Knowledge 2: earl grey should not be cooked for too long.

5. Taste of Earl's milk tea

Earl milk tea has a rich milk flavor, silky and refreshing taste, and a pleasant fragrance.

Silk stockings milk tea is a kind of milk tea with Hong Kong characteristics, and it is a common drink for afternoon tea (and breakfast) in Hong Kong. Basically, milk tea served in Hong Kong tea restaurants is brewed in the form of "milk tea with silk stockings".

source and course

Since Britain began its colonial rule in Hong Kong, the British brought the concept of "afternoon tea" to Hong Kong. It is different from the common Chinese habit of drinking tea in the morning: Westerners are used to enjoying western tea at around 3 pm, between lunch and work, and then serving western food. Ceylon black tea is very popular in Hong Kong because of its good taste and cheap price. Westerners are used to drinking tea with light milk and sugar, which makes the entrance of tea more fragrant and slippery, which has become the basis of milk tea in Hong Kong.