Lan black tea powder, bring out the tea flavor. The most traditional method of mixing milk tea is to have at least four kinds of tea leaves: No. 1 fine tea leaves (tea powder), No. 2 and No. 3 medium tea leaves, No. 4 coarse tea leaves. The higher the proportion of No. 1 tea leaves, the stronger the tea flavor, and of course the higher the cost. From the blend of tea leaves, the subtle differences of each tea can be reflected, making the tea flavor and aroma more layered. In order to stabilize the quality of Hong Kong-style milk tea, and simplify the operation steps, the company has produced a number of tea according to the secret proportion of the first to fourth tea blended "to the best of the special grade blended tea".

Hong Kong style milk tea practice steps:

Required appliances: 2 tea kettle, 1 tea bag;

Required raw materials: to the good special blend of tea 120g, three flowers of whole milk, sugar (moderate)

Steps:

1, one of the tea kettle filled with 3000cc of water, boil;

2, after the water boils, the tea with 120g of tea powder. After the water boils, put the tea bag with 120g of tea powder into the empty teapot, and flush the boiling water into the tea bag;

3, move the tea bag to another tea kettle, and flush the tea bag with the tea water from the previous teapot. This method back and forth six times;

4, put the lid on low heat and simmer for about 5 minutes (do not let the water roll up), then repeat step 3;

5, low heat to boil the tea, low heat to simmer for about 20 minutes (do not let the water roll up); repeat step 3, and then take out the tea bag, and drain the tea;

6, low heat to boil the hot tea, the tea in the punch hit into the Add a good milk tea cup of milk tea, tea and milk ratio of 7:3, according to personal taste add sugar.