Bubble tea is one of the "foam black tea" cultures in Taiwan Province. Although cassava flour balls are only added to milk tea, it has become one of the most representative drinks and snacks in Taiwan Province.
* * * * * After the "6 108 billion military purchase case" was put forward in 2004, the Ministry of National Defense even shouted the slogan "Drink one less glass of bubble tea a week" because of the constant social opposition, which clearly showed bubble tea's unique position in Taiwan Province.
In the past ten years, bubble tea has spread from Taiwan Province to China, Hong Kong, the mainland, Southeast Asia, Japan and the United States, and most of them were set up by Taiwan Province people.
history
Bubble tea originated in Taiwan. 1983 Liu Hanjie, who opened Chunshuitang, a foamed black tea shop, began to experiment with making milk tea. At that time, he added fruit, syrup, candied sweet potatoes and rice balls. His milk tea was not popular at first, but after a visit to a Japanese TV program, it finally attracted the attention of businessmen, and soon bubble tea was welcomed all over Asia in the1990s. /kloc-in the first half of the 1990s, it was first included in the menu of chain foam tea shops such as "Xiaoxie". Since the foam tea shop was a popular place for office workers to talk about business and get together with students before coffee shops became popular in Taiwan Province, bubble tea began to be widely liked by students. Then, in the vicinity of schools, or in areas with intensive cram schools (such as Nanyang Street) and night markets, vendors in bubble tea gradually appeared. /kloc-in the late 1990s, some manufacturers invented the automatic sealing machine, and many new investors, such as Le Li Cup, Leisure Station, Grand Alliance, Kuaikeli, etc., began to expand the business of chain take-away beverage stores by using the automatic sealing machine. Since then, take-away bubble tea stores have become the mainstream, and because of the participation of chain stores, businessmen have begun to expand bubble tea to the whole world and become one of the well-known foods in the world.
At present, Chunshuitang has not obtained the patent right or trademark right for bubble tea, and there are others in Taiwan Province who claim to be the inventors of bubble tea.
brief introduction
Bubble tea's "pearl" is made of sweet potato powder, and before adding the powder to milk tea, it is usually soaked in syrup to ensure that the powder can remain sweet in the sweet milk tea. Black tea is usually used as the base, but some stores also provide green tea bubble tea (usually called pearl green milk). At present, drinks such as pearl green tea and pearl black tea can also be seen in Taiwan Province, or "pearl" can be regarded as an option for customers to specify to add to any drinks.
Both cold and hot drinks can be served in bubble tea, and straws are usually used for drinking. The straws used in bubble tea are larger in diameter than those used in general tea drinking, so that you can drink milk tea and also suck pearls.
culture
In Taiwan Province, the bubble tea store in a broad sense has replaced the former bubble black tea store and become synonymous with the general name of tea refreshing beverage stores. Usually, the features of general bubble tea stores include dazzling menus, automatic sealing machines, etc. In Chinese mainland and other places, some people even think that the biggest feature of bubble tea in Taiwan Province is the use of automatic sealing machine for sealing.
Bubble tea stores generally sell drinks, including the following:
* Snow bubble (only cream, drinks without tea)
* Smoothies (ice cubes are finely chopped, similar to drinks in slurpee).
* Frozen drinks (popular in central China, similar to smoothies, but keeping ice particles larger)
In addition to tapioca dumplings, there are also many stores that add foods with similar tastes such as coffee jelly, pudding, fairy grass and konjac to milk tea.
Materials and production
Taiwan Province's early bubble tea was born in a bubble tea shop, and most of them emphasized that milk tea must be fresh and fresh. Since the appearance of chain bubble tea, in order to manage the taste and speed up the production, many chain stores have switched to pre-prepared milk tea. Most of the milk tea prepared in advance is not mixed with black tea and creamer before opening the store, but is directly provided to the store by the head office in the form of milk tea powder, and water can be added. In order to make milk tea into the form of milk tea powder, it is bound to grind black tea directly, so the taste will be different from that of traditional milk tea. If this kind of milk tea is left standing for a few hours without drinking, it will be found that the powder is completely precipitated with transparent sugar water on it, which proves that the black tea component of the milk tea thus prepared is insoluble in water. Therefore, some fans insist on drinking bubble tea.
The types of creamer used in milk tea include liquid and powder, etc. Powder creamer is generally used in bubble tea, Taiwan Province. Due to the high heat of powder creamer and the extremely high heat of cassava pearls (ranging from a few dozen calories), some experts pointed out that the heat of a cup of 500cc bubble tea is equivalent to that of an ordinary sparerib lunch, so it is not suitable for people who are committed to losing weight.
name
In bubble tea, generally, powder balls with larger particles are used, and the diameter after cooking is about 7mm or more, otherwise it is easy to swallow pearls when the diameter is too small, and it is not convenient to swallow and chew. However, most merchants in bubble tea still offer small pink bubble tea, which is called Little Pearl or Mini Pearl.
Bubble tea has a special name in the south of Taiwan Province, called Boba milk tea, while bubble tea refers to the above-mentioned bubble tea who uses small pink balls. In fact, in the early years, all of Taiwan Province was called bubble tea, and it was later that the southern merchants called it "Boba" and named it bubble tea's specially-made big pink circle, which led to the phenomenon that the terms between the north and the south were not unified.
Method for making bubble tea
1. black pearl cooking method: take one kilogram of pearl pills of any color. Add 10 kg of water and cook in a pot (boil the water first, then put the pearl pills into powder balls. You must wait until the hot water boils away before using them, or they will melt into powder immediately. Keep the water rolling on medium fire and stir with a filter spoon. Time 15-20 minutes (you can add or subtract the time according to your preference, and the longer you cook, the softer it will be). When the time comes, cover the lid and turn off the fire. Stew again 15-20 minutes (the longer the stewing, the better the elasticity) or cook until all the powder circles are transparent. When the time is up, take out the pearls and rinse them with cold water. Take a large bowl, add the rice balls and white sugar until the pearls are soaked, and stir well for about 30 minutes.
Boil 500g of water, add 750g of sugar, stir while adding, and get 22oz(638mL) syrup (or directly change it into honey).
2. make tea bags. Put 60 grams of tea (convenient tea is no longer wrapped in bags) into 3 kilograms of water, and cook it in a stainless steel pot or ordinary pot (boil the water above 90 degrees before putting the tea). Soak the tea bag for about 10 minute-20 minutes, and the soaked tea leaves are slightly bitter. If it is too bitter, add boiling water to dissolve it. You can decide the brewing time according to your own requirements for tea concentration. Generally speaking, it is not recommended to brew for a long time, because it will lead to excessive tea flavor and affect the taste. Cold bubble tea iced tea juice in the refrigerator.
3. Cold bubble tea.
Put 30g creamer (2 tablespoons), 2 tablespoons fruit powder and 1 tablespoon syrup in a shaker, add 40g hot water and mix well, then mix well with a stirring rod, add 300mL~400m of black tea, and then fill it with 3~4 ice cubes, about 2/3 of the volume of the shaker. Shake it rapidly for 20 times until all the ice cubes in the shaker are dissolved, and let it foam. Finally, add 20g of pearls to make it. Take a 360ML bubble tea cup, pour it into the cup, insert a straw and give it to the customer. If sealing is needed, put the milk tea on the sealing machine, cover the sealing film, and carry out hot pressing sealing.
Note: The proportion of milk tea and bubble tea fruit powder directly affects the taste and quality of bubble tea.
If you put more cream and milk tea powder, the taste of bubble tea will be good and the cost will be high. If you reduce the cost, you can add sugar or other essence and milk powder to it.
A proper amount of milk powder plays a role in finishing milk tea, and once milk powder is excessive, it will make the taste of milk tea a little greasy. Therefore, when putting milk powder, we must pay attention to the dosage. Cut the powder and think that the heavier the milk taste, the better it tastes.
Note: The method of making fruity bubble tea is the same as above, just add 2 spoonfuls of fruit powder to the cup. (According to the different added fruit powder, it can be made into papaya bubble tea, taro bubble tea and so on. )
Boiling method of syrup: after boiling at the ratio of 1.5kg of white sugar to 1kg of water, simmer for 10 min, then turn off the fire and let stand for cooling. , bubble tea
foreword
Method for boiling rice balls:
1. Be sure to have enough water, otherwise it will be easy to cook.
2. Boil the water before adding the rice balls, which is the same as making dumplings.
3. Wait until the pink ball floats for the first time before turning into a medium-small fire, and keep the pink ball floating on the water.
4. There are two steps in the cooking process:
1) is to stir the dough once every three to five minutes to avoid sticking to the bottom of the pot.
2) It is to maintain the clarity of the soup itself, and add water at any time, so as not to cook the dough.
5. Cook for about 50 minutes, turn off the fire, and keep it stuffy for ten or twenty minutes. When you taste it and feel that "Xiang Q is elastic and does not pinch raw", you can take it out with a leaky spoon. Rinse the removed rice noodles with cold boiled water several times: the purpose is to wash off the thick soup, which is not easy to stick together, reduce the temperature and make it taste more elastic (the reason is the same as making cold noodles).
6. The secret of delicious rice dumplings:
Add syrup honey to the drained pearls. This step makes the rice balls sweet, so milk tea can easily feel the sweetness when chewing the pearl rice balls without adding excessive syrup.
material
Assam, a cup of black tea
An ounce of syrup
A spoonful of cream powder
Appropriate amount of ice
way of doing things
1. Warm black tea with a proper amount of creamer powder and mix well with a stirring spoon.
2. Add an ounce of syrup, stir well with a spoon, and fully melt into the hot milk tea.
(If pearls are added at this time)
3. Finally, add ice cubes, shake it, until the shake glass is cold.
4. First, open the small hole above, and part of it will come out.
5. Open the cup again and pour out the ice cubes and the rest of the milk tea.
remarks
1. Cream powder and syrup must be added before adding ice cubes. It is best for black tea to be warm, because this is the most suitable temperature for melting, so that the milk fragrance and sweetness can be fully filled in the whole cup of milk tea. If the order is reversed, the milk tea will lose its flavor! !
2. shake times must be enough, and the freezing point of a cup of milk tea is enough! !
3. First pour a little milk tea out of the small hole, unscrew the cup body and pour out the rest so that the milk tea is not easy to overflow because of unscrewing the cup body (milk tea must be higher than the cup body after shake).
, reference: yahoo,