Hong Kong style milk tea There are several kinds, about Hong Kong style milk tea

Hit the tea: Put the tea leaves into a cloth bag and brew the tea leaves in the cloth bag with boiling water.

Pull tea: Use tea water to hit the tea leaves in the cloth bag.

Baked tea (stewed tea): Put the cloth bag, tea leaves, and tea water in a teapot with a lid and boil over low heat.

1. Production process A-three baking tea method. This is the method I have been using since I first started, and I thought that was the way it was. The main process is to break the tea leaves with hot water, then pull the tea for 3 rounds (6 times), bake the tea for 3-5 minutes on low heat, pull the tea for 3 rounds, continue to bake the tea for 3-5 minutes, pull the tea for 3 rounds, and finally bake the tea for 3-5 minutes to get hot tea gall.

2. Production process B-secondary baking method. I haven't tried this, but it's mentioned in the data. The main production process, hot water hits the tea leaves, pulls the tea 3 rounds, bakes the tea on medium heat for 3 minutes, then pulls the tea for 3 rounds, bakes the tea on low heat for 5 minutes, and gets hot tea gall.

3. Production process C-one-time baking method. This is the method I learned later, and it is my favorite to use it now, for reasons I will talk about later. The production process is to use hot water to break the tea leaves, lift, drop and shake the cloth bag (there are tea leaves inside) in the teapot, fully dissolve the tea leaves, bake the tea for 5-8 minutes, pull the tea for 4 rounds (8 times), boil the tea to get hot tea gall.

These are the three mainstream ways, of course, there are some very weird, there is actually a material about baking tea for 20 minutes, I can't imagine it. In addition, if you use gas when baking tea, the heat is really difficult to master, and the tea is easy to boil, so many restaurants use electric stoves, and it is easier to control the temperature with this temperature.

How to evaluate the advantages and disadvantages of these three processes, here you can use the concept of extraction, our goal is to extract the hot tea gall we need, if you need the tea gall to feel fresh and the tea taste is not old, try to use the C way, if you need a thick tea flavor, try to use the A way, and use the B way if you compromise it. As for the question of the time of baking tea and the number of times the tea is pulled, it depends entirely on the skill, according to the characteristics of the tea, according to the needs of the taster, to determine the time. This is the difference between a master and a low hand, and there is no need to be too rigid with the existing craftsmanship and rules.

There is also a tip here, in the process of pulling tea, the water of hot tea gall should be from the leakage of the pot and the mouth of the pot at the same time to impact the tea in the cloth bag, at that time the whole tea will have a gushing state in the cloth bag, which is very helpful for the extraction of tea flavor.

In any case, we must understand that all our efforts will be in order to extract the hot tea gall we need, and the process itself is just a means.

The recipe of authentic Hong Kong-style milk tea, and the practice of Hong Kong-style milk tea (reference).

1. Two common Hong Kong-style milk tea recipes and Hong Kong-style milk tea practices:

The practice of Hong Kong-style milk tea 1:

Equipment required: 1 tea bag, 2 teapots.

Milk tea raw materials required: Zhijia special blend tea 120g, Sanhua whole evaporated milk, white sugar.

Milk tea making steps:

Note: (If you make frozen milk tea, you only need to add 300g of white sugar to the brewed tea and rinse it back and forth 10 times to fully dissolve the white sugar, and let it cool for later use; Add 8 ice cubes to the frozen milk tea cup, add 7 to the frozen milk tea, and then add 9 full evaporated milk to the whole milk and stir well. ）

1. Fill 3000ml 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 flush 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), and repeat step 3;

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

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

The practice of Hong Kong-style milk tea 2:

Milk tea ingredients: bulk selected black tea, whole milk powder, sugar.

Hong Kong-style milk tea brewing method:

1. Put 6 spoons of bulk black tea into the tea bag according to the ratio of 1:1, add boiling water to make the tea powder evenly, turn the heat up, shake the tea bag, this is the first time to pull tea.

2. Put the tea bag into another black teapot, and then use the first tea soup to brew the tea powder evenly, which is the second time to pull the tea.

3. Pull it for the third time, 4. Add whole milk powder to the tea soup.

5. Add an appropriate amount of sugar according to personal preference, stir and drink.

Second, Mandarin Duck Milk Tea Mandarin Duck Milk Tea Formula.

Mandarin Duck Milk Tea is a specialty drink from Hong Kong, China, and is commonly found in tea restaurants in Hong Kong, China. The preparation method is to mix half of the coffee and half of the milk tea, and at the same time, it has the aroma of coffee and the smoothness of milk tea. Drinkers can add their own sugar, or they can ask the store to add condensed milk beforehand.

Ingredients: Selected black tea in bulk, ground coffee, whole evaporated milk, sugar.

Brewing method: 1. Make tea soup first according to the method of Hong Kong-style milk tea.

2. Brew half a cup of coffee of the same strength.

3. Add the same amount of tea to the coffee.

4. Add an appropriate amount of full-fat evaporated milk and sugar, stir and drink.

Mandarin ducks originated from food stalls in Hong Kong, China. Later, it was introduced to tea restaurants and was widely welcomed by the public).

Hope it helps.

Reckless Heroes on, Reference: Bubble Tea House Forum naicha5 , about Peninsula Tin Box Tea Restaurant.

The original tea Yan Hong Kong-style tea is made by a master with more than 30 years of experience in Hong Kong, China, and the five-star cooking skills are made at a low price

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