How to make Hong Kong style milk tea, how to make Hong Kong style milk tea

Hong Kong-style milk tea production materials: black tea powder, water, evaporated milk, sugar.

Step 1: Prepare two teapots;

Step 2: Boil water in a teapot;

Step 3: Place the tea bag with the corresponding amount of black tea powder in another teapot;

Step 4: The first hedging: Flush the boiled water into the tea bag, the purpose is to let the tea powder be evenly heated first, and remove the green taste of the tea;

Step 5: Second hedging: After flushing, take out the tea bag into the empty pot, use the tea just brewed, and then rinse;

Step 6: The third hedging: the whole tea bag and the tea are boiled together on high heat, and then rinsed again after boiling;

Step 7: Leave to cook for 15 minutes;

Step 8: The last time is to boil the whole tea bag and tea together on high heat, turn to medium heat and cook for about 15 minutes;

Step 9: Put an appropriate amount of sugar and milk in an empty teacup.

Step 10: Pour the boiled tea into the teacup, and the authentic Hong Kong milk tea is ready.

The key points of making Hong Kong-style milk tea: Hong Kong-style milk tea will hang a cup, which is very thick, shake the cup, and the inner cup will be hung with a thin layer of tea; Tea fragrant milk flavor, smooth and fragrant thick taste. Cook over medium heat for about 15 minutes:

**In Indian black tea brewing method; But in the hearts of Chinese tea people, it may be unimaginable and acceptable to wash broken tea back and forth many times and then boil it for 15 minutes.

In order to make the tea more fragrant, you need to add raw eggshells to the tea in this step, you can try adding a raw eggshell, breaking it and putting it in the tea.

You can use black tea and milk.

The proportions are adjusted according to your taste.

You can add honey to sweeten it.

I often brew it myself, and the consistency is higher than the milk tea outside, and the taste is very good.

How to make milk tea delicious and fragrant? Prepare 500 ml of water and 50 grams of burnt fairy grass, stir evenly to form a condensation block, a spoonful of tea and a spoonful of sugar, fry until browned and bubbling, pour in boiled water and pure milk, take out the tea leaves, and shake it to get out of the oven.

How to make milk tea? Prepare 20 grams of sugar and tea leaves and fry them together in an oil pan, fry until browned, add hot water milk, and remove the tea leaves after boiling, and this cup of caramel milk tea can be baked.

It's delicious, but I won't do it either.

Fill 1000ml of water in one of the teapots and bring to a boil; 1000ml of water is about 5 bowls, and some water will be lost during the repeated brewing process.

ps: Generally, a pot for boiling water at home is fine, try to be small, otherwise it will be very laborious in the brewing process. For water requirements, try to use mineral water or distilled water. The author uses distilled water.

After the water of Hong Kong-style milk tea is boiled, put the tea bag containing 120g of tea powder into the empty teapot and pour the boiling water into the tea bag. You can also use ready-made black tea bags directly, about 7 black tea bags.

ps: The author uses a screen for soup residue to package the tea and brew it, which can avoid the impact of water from breaking the tea bag.

In the practice of Hong Kong-style milk tea, the tea bag is moved to another teapot and the tea bag is washed with the water from the previous teapot, and this method is used to flush the tea bag back and forth six times.

PS: Counting back and forth several times (called hitting tea), its function is to make the tea and the air inflatable contact, which can make the milk tea more fragrant. During the brewing process, try to make the distance between the two pots as high as possible, so that the tea can fully bubble as well. Pay attention to safety and control the tea not to pour out.

For Hong Kong-style milk tea, cover the lid and simmer over low heat for about 5 minutes (do not let the water boil), and repeat the third step.

PS: After brewing the first round (more than six times), the process of simmering tea is also known as baking tea. The main thing is to bring out the taste of the tea more fully.

Pay attention to the heat, don't simmer for too long, the tea will be bitter after a long time. Whether you need to repeat the third step after simmering depends on your taste. If you want the tea to have a strong flavor, you can repeat it.

If you like milky tea, you can take away the tea bag after simmering.

The practice of Hong Kong-style milk tea is to boil hot tea on low heat, knock the brewed tea into the milk tea cup with full-fat evaporated milk, the ratio of tea to milk is 7:3, and add white sugar according to the taste.

PS: The amount of white sugar depends on personal preference. It can also be added with a teaspoon of condensed milk. The author is still a traditional practice, adding white sugar, and an appropriate amount of sugar can make milk tea more smooth.

Steps: Required utensils: 2 teapots, 1 tea bag;

Raw materials required: Zhijia special blend tea 120g, Sanhua whole evaporated milk, white sugar (appropriate amount).

Steps: 1. Fill 3000cc of water in one of the teapots and bring to a boil;

2. After the water boils, put the tea bag filled 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 teapot and use the tea from the previous teapot to make this tea bag. Flush back six times in this way;

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

5. Boil hot tea over low heat and simmer for about 20 minutes (do not let the water boil); Repeat step 3, then remove the tea bag and drain the tea;

6. Boil hot tea over low heat, knock the brewed tea into the milk tea cup with evaporated milk, the ratio of tea to milk is 7:3, and add white sugar according to personal taste.

If you make frozen milk tea, you only need to add 300 grams of white sugar to the brewed tea and flush it back and forth 10 times to fully dissolve the white sugar, let it cool and set aside, add ice cubes to the frozen milk tea cup 8 into full, add frozen milk tea 7 into full, and then add evaporated milk 9 into full and stir well).