How to make Hong Kong-style milk tea

1. Boil the water: (Add 120g tea powder, such as 120g black tea, to the short mouth of the teapot. The corresponding amount of water is: 2600ml of water is added to the three holes in the second row from top to bottom

2. After the water boils, put the tea powder into the tea bag, brew it once, and then cook it in the second stage (medium fire) for about 3-5 minutes. The length of time depends on the actual situation, and the time should be properly controlled on the principle of not appearing "old" tea flavor;

3. Rush three or four times; Turn off the low heat to 1 gear (low heat) 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.

The ratio of light milk to tea soup is generally 1: 3 (the ratio can be adjusted according to taste). For example, 50ml milk+tea soup 150ml+ (about 10g) sugar (generally 200ml milk tea plus about 10g sugar).

Hong kong-style milk tea, tea should be strong enough, milk should be strong enough. The consistency of milk tea is mainly determined by the strength of light milk and tea soup. The cream contained in light milk must be thick enough, so that milk tea can condense a milky brown milk coat on the surface and become a hanging milk tea. Hanging a cup is half qualified, the taste of milk can never cover the taste of tea, and the mouth can't be astringent, so it is a cup of smooth Hong Kong milk tea.

Traditional production skills of Hong Kong-style milk tea

The first step: "fishing for tea": mix the coarse, medium and young tea leaves evenly, put the tea bag into the empty teapot, and then dump the tea leaves.

Two-step song: "Make tea", and another teapot will boil the water to a boiling state. After the water is boiled, pick up the teapot, put the teapot with tea leaves in the electric furnace board machine instead, and pour the boiling water into the tea bag. The ideal water temperature is 95℃.

Trilogy: "Bake tea", drink the lid and bake for ten minutes. The length of time depends on the habits of the milk tea master and the tea he chooses. )

Step 4: "Knock the tea", open the lid of the pot, pick up the tea bag, put it into another teapot and put it into the electric plate making machine, then pour the tea into it and knock the tea back and forth for four or five times.

Step 5: "Bake tea", close the lid of the pot, and bake for another minute with low heat (the length of time depends on the habit of the milk tea master and the tea leaves selected. )

Step 6: "bump tea", put light milk in the cup in advance, then pour tea and add sugar when drinking. The amount of light milk is very casual. A cup and a half of light milk is just right for a traditional strong tea cup in a tea restaurant.

Feature editing

The feeling of Hong Kong-style milk tea entrance is bitter first, then sweet, and finally fragrant. The tea is rich and the milk is long. The entrance is silky smooth and won't overflow in one bite, but it is delicate honey with a creamy taste.

Competition editor

In order to promote Hong Kong's unique milk tea culture, the Hong Kong Coffee and Black Tea Association set up an international competition around "Hong Kong-style milk tea", namely "International Golden Tea King Competition" [2]. Every year, the contest is strongly supported by local government departments, chambers of commerce and industries, and becomes a co-organizer or supporting organization of the contest, and is widely reported by the media on this platform. It is representative and deeply rooted in the hearts of the people.