Hong Kong-style milk tea

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Profile History Hong Kong-style milk tea practices Introduction Edit this paragraph is a Hong Kong-style milk tea drinks are unique to Hong Kong, with its heavy bias bitter flavor, smooth texture and rich mellow characterized. Milk production method is more complex than the mainland, to go through the hit tea (teh tarik) process to ensure that the milk to retain a strong tea, this and the result of blending flavors are different. Hong Kong-style milk tea is the feeling of the entrance after the first bitter sweet, finally, fragrant mouthful. But Hong Kong-style milk tea contains high calories, long-term heavy drinking causes blood fat and cholesterol. Tea is good, not to drink, one week 3-4 cups greedy self sufficient.

 

variety of Hong Kong-style milk tea (12) [1] Edit this paragraph history of British tea learned from China, but drinking but do not create a grid, like adding sugar and milk, Or drink with lemon slices, into Hong Kong after tea lemon tea collectively "West tea", as distinct from traditional drinking law "Don tea." English-style tea light taste in Hong Kong because Hong Kong people do not like, so there are cafes boss had an idea in the English-style tea developed based on the outbound style milk tea, flavor rich, creamy long-standing, popular and lasting a hundred years in Hong Kong not bad. Hong Kong-style milk tea perfect: perfect Hong Kong-style milk tea, tea needs to be thick enough, milk should be thick enough, the entrance smooth as silk, not a drink and diarrhea, but stretches of fine honey with cream taste, the thickness of the main tea by the evaporated milk and tea shades decision contained in milk fat evaporated milk must be thick enough, in order to condense on the surface layer of milk milk milk brown clothes, become hanging cup tea. The hanging cup only half considered qualified, creamy flavor definitely can not hide, but the entrance is not astringent, considered the perfect cup of Hong Kong-style milk tea cup hanging. Unique: The reason "Nang tea" can claim to fame, but not in the Mainland as "Taiwan tea" universal, there is one important reason is that it uses raw materials. (Of course, milk will not explain) thanks to thick and Hong Kong independence day freedom of trade advantages, Hong Kong-style milk tea in the tea are imported in large quantities from Sri Lanka. Sri Lanka, heavy rainfall, large unique subtropical climate so fragrant black tea produced here. Because Hong Kong's "zero tariff" trade system, so the cost will be controlled from raw material, milk tea cafes to be truly affordable, welcomed by the Hong Kong and China. Edit this paragraph Hong Kong-style milk tea practices in Hong Kong-style milk tea practice 1: Material: another fort signboard tea, black and white evaporated milk, white sugar 1. Boil water to boiling state: (teapot short spell with a good mouth plus 120g tea powder, such as: tea, another fort signs 120g. Corresponding quantity is: 2600ml water to drain three holes in the second row from top to bottom; 2. until the water is boiling, put the tea bag in the tea powder, washed once, and then use the two files (the fire) cook 3-5 minutes, depending on the actual situation and the length of time does not appear to be flavor "old" principle, properly grasp Time; 3. washed three to four times; off a small fire to a file (small fires) Bureau 3-5 minutes to Cha flavor is not strong (depending on the length of time to grasp the actual situation) 4. Finally hedge again, and tension and compression squeeze the teabag tea can be. 5. specific content deployment: Hong Kong-style milk tea: black and white evaporated milk, tea is generally the ratio of 1:3 (ratio can be adjusted depending on taste) For example: 50ml milk + tea 150ml + (10g or so) sugar (usually 200ml of milk plus about 10g of sugar) Hong Kong-style milk tea practice 2: Material: bulk Featured tea, whole milk powder, sugar, brewing method: 1, the ratio of 1:1 and put six spoons bulk tea into the tea bag, add uniform water will boil tea powder, will transfer large fire, shaking teabag, this is the first tarik. 2, the tea bag into another red teapot, and then the first tea,Sale 2013 Nike Mercurial Vapor IX FG Nike Mercurial Glide III Silver Black Orang , tea powder washed the uniform This is the second time tarik. 3, and then pull the third time, 4, adding whole milk in tea. 5, according to personal preference adding the right amount of sugar, stir well before serving. Ingredients: 1 Lipton tea bags (I'm a big cup put two bags of Lipton amount insufficient milk tea taste will certainly not drink) 2. Nestle Carnation Evaporated Milk (MM's recommendation is a deep blue, in this extremely grateful!!), a large cup put five to six tea spoon of milk volume (according to taste and spoon different sizes vary, should their grasp, better not to drink milk]. 3 little starch] [a small handful, with a little water, stir 4. sugar. practice: the tea bag on the water (a large glass of water], adding three flower milk, cooking in the pot, boil over low heat continue to burn later and add sugar,Football Boots Nike Mercurial Victory II IC Purple White Soccer Cleats , starch juice , bring to a boil and continue to burn for a little while. Hong Kong-style milk tea making Hong Kong-style milk tea is characterized by a burst into the hot milk tea, unlike foreigners are poured hot tea with milk, to be prepared in utensils: - teapot 2 - teabags 1 (above two samples can be found in Shanghai Street) practice: - the ratio of water and tea is a liter of water: about a cup of tea has been mixed - the first in which a teapot (teapot A) Note Full Jiucheng water, open flame burning drums. - In addition the same time, in another tea pot (teapot B) to put himself into a tea teabags. - A teapot of water a drums, drums of water crashed into a teabag will tea pot B. - and then put the tea pot on an open fire B to smell the tea pot (about 2 minutes) - After the tea in Lianghu shuffling back and forth between about three and forth,Sale Nike Mercurial Vapor Superfly III TF Cleats 2011 Red White , this is called collision tea . - This tea was completed roughly Finally, of course, it ~ milk sugar program should be the case: - the first drop cup sugar (weight yourself Zhong meaning friends) - crashed into the still hot cup of tea - the evaporated milk injection and saw tea can be a turn-color (black and white cards with evaporated milk is best, because of its thick smooth mouthfeel heard is the best, I tried also think so) First of all, the main tea mixed use three Li : 50% crude red tea and 40% immature red tea (using a Ceylon tea), and 10% of Lipton leaves. coarse immature tea at the coffee shop Jie Rong can be found, I will not Taiwan know where there will be a .... standing Dayton red tea, can go to the super market to buy, but remember not to buy tea packaging, tea equipment to buy. Some may think that with so many different types of tea leaves to a cup of tea will be very troublesome, But it also has its reason, because the different characteristics of each type of tea, some whichever flavor, some whichever scent appliances to be prepared: - teapot 2 - teabags 1 (above two samples can be found in Shanghai Street) practice: - the ratio of water and tea is a liter of water: about a cup of tea has been mixed - the first one teapot (teapot A) Jiucheng filled with water, with a fire burning drums. - In addition the same time, in another Teapot ( Teapot B) to put himself into a tea teabags. - A teapot of water a drums, water drums will be crashed into a teabag tea pot B. - and then put the tea pot on an open fire B to smell the tea pot (about 2 minutes) - After the tea in Lianghu shuffling back and forth between about three and forth, this is called collision tea - so that tea roughly to complete. Finally, of course, sweetened milk bar ~ procedures should be So: - first drop cup sugar (weight yourself Zhong meaning friends) - crashed into the still hot cup of tea - will inject evaporated milk, tea, saw a color change on it (evaporated milk is best to use black and white cards, because I heard its thick smooth taste is the best, I tried also think so) to prepare the utensils: - teapot 2 - teabags 1 (more than two samples can be found in Shanghai Street) practices: - water and tea- ratio is a liter of water: about a cup of tea has been mixed - the first one teapot (teapot A) Jiucheng filled with water, with a fire burning drums. - In addition the same time, in another tea pot (teapot B) to put himself injected tea teabags. - A teapot of water a drums, water drums will have crashed into the tea bag tea pot B. - and then put the tea pot on an open fire B to smell the tea pot (about 2 minutes) - after the tea in Lianghu shuffling back and forth between about three and forth, this is called collision tea - so that tea roughly to complete. Finally, of course, it ~ milk sugar program should be the case: - the first drop cup sugar in (Serving own Zhong meaning friends) - crashed into the still hot cup of tea - will inject evaporated milk, tea, saw a color change on it (evaporated milk is best to use black and white plates, because I heard thick smooth taste is the best, I tried also think so) [2]