Is Baigandao milk tea an authentic Hong Kong style milk tea? 10

Baigandao mainly deals in authentic Ceylon black tea, and does not directly make milk tea. Because Ceylon black tea is the main raw material of Hong Kong-style milk tea, only with good tea can a good Hong Kong-style milk tea be made.

All of the tea from Pak Trunk Road comes from Sri Lanka and is made by an experienced tea speller in Hong Kong using an exclusive secret recipe. So the tea soup made by their tea is very good. In addition, they can also provide authentic Hong Kong-style milk tea production methods (the boss is a Hong Kong person, and he has been in the industry for a long time, so he is very familiar with Hong Kong-style milk tea), as long as you follow the method, you can make authentic Hong Kong-style milk tea.

Yes, Keemun Black Tea, Assam Black Tea, Darjeeling Black Tea, Ceylon Highland Black Tea, are the 4 famous teas in the world. The pure Ceylon black tea tea has a very strong tea flavor, and you will know it when you go to Hong Kong and drink the mother tea of authentic Hong Kong-style milk tea. On the one hand, the bag tea on the market is because most people's tastes are not very acceptable to the bitterness of black tea, so they are deliberately lighter than Jiaojiao; On the other hand, bag tea is not easy to brew thoroughly, so the taste cannot be knocked out; Again, there are bags of tea on the market, such as Lipton, etc., and the tea leaves in them are very miscellaneous, and most of them are not blended with authentic Ceylon black tea, and you can drink it if you drink it carefully.

If you have the opportunity to try the authentic Ceylon black tea of Hong Kong's "Belcanto", you will know what a good tea is. If you want to drink "Assam", the best one in China at the moment is "Guangcun".

Ingredient breakdown.

Ceylon black tea. Powder to come.

Evaporated milk to taste. Appropriate amount of white sugar.

Sweet taste. The boiling process takes half an hour.

Normal difficulty. Homemade Hong Kong-style milk tea.

Steps of the practice.

1 After the water boils, go down to Ceylon.

Black tea powder. (Cook for 6 to 10 minutes, it tastes a lot more astringent than you think!) If it is not astringent, put a little more black tea powder, and then mix it with evaporated milk, and the milk from the non-astringent black tea will be mixed out.

The tea taste is not strong).

2. Keep stirring, I use a large pot.

It's not that easy.

Overflowing, it's best to keep it if it's easy to overflow, otherwise it's very troublesome to clean up later!! Experiencing!

3. Strain with gauze. After straining, the gauze will infect the color of the tea, and my gauze was white before.

4Pour into a cup.

5. Add a pinch of sugar while hot, and add 6.

Black and white evaporated milk. Here I have to say.

Yes! The normal ratio is more milk than tea.

One-third of the milk is more than two-thirds of the tea, I think this proportion of milk is more, you want to have a stronger tea flavor to put less milk, like sweet and mellow taste on more sugar and milk.

7. Stir well, this color is a little lighter.

A little bit is enough, it is the color of authentic Hong Kong-style milk tea.

8 is a little bit of color difference, the real thing is a little darker than this!! Milk tea should be drunk hot, and I haven't tried iced milk tea yet.

The specific practice and tutorial of secret milk tea.

The practice of Hong Kong-style milk tea.

1.Prepare the tea, milk, sugar, and teacups you need.

2.Uwa black tea has a heavy tea flavor, take about 5 grams.

Hong Kong-style milk tea. 3.The black tea is poured into heat-resistant utensils.

4.The water in which the tea is brewed is about 90 degrees. If it is not convenient to measure the temperature, then it is good to choose boiling water, Hong Kong-style milk tea.

5.Add about 300ml of boiling water and let it stand for about 1 minuteAdd white sugar to the tea soup, and you can use a stirring rod to slightly assist in stirring to help the tea taste Hong Kong-style milk tea.

7.After the tea soup is thick and exudes the fragrance of tea, add 100ml of black and white evaporated milk 8After stirring slightly, pour it into a teapot with a strainer, or if you don't have a strainer, you can also use the tea bag of milk tea.

Hong Kong-style milk tea has a heavier tea flavor, and Taiwan-style milk tea has a heavier milk flavor, likeHoney confectioneryIt is mainly based on Taiwanese milk tea.

Hello, there are some to go, but the difference is not very big, if you pay attention, you can still distinguish it.

Taiwanese milk tea has a strong taste and is mainly milk-based, such as the typhoon shelter milk tea we often drink near the school, which is authentic Taiwanese milk tea; Hong Kong-style milk tea has a heavy taste, mainly tea, and the sugar semi-sweet milk tea is a more authentic Hong Kong-style milk tea.

It depends on how you understand authenticity.

The teas used in Pak Trunk Road are all imported from Sri Lanka and are blended by experienced tea masters in Hong Kong according to their own exclusive secret recipes. So the tea leaves are all authentic Sri Lankan teas, but the taste is the mother tea flavor used in authentic Hong Kong-style milk tea.

Blended tea: The Ceylon black tea on the market is basically blended tea, that is, several single teas of ABCD are blended together in different proportions, so as to achieve excellent results in taste and color. Blended tea is also popular abroad.

This may be related to the difference between Chinese and Western cultures, we drink tea since ancient times are a single tea, there are very few kinds of tea pieces together to drink, just like drinking, foreigners like to mix bartending, we rarely say that someone blends Moutai and Wuliangye to drink.

Taiwanese milk tea has a strong milky flavor and a wide variety of fruity flavors, generally with pearls; Hong Kong-style milk tea has a strong flavor and a smooth entrance, which I prefer.

Hong Kong-style milk tea pays attention to the taste, the taste of heavy tea, and the taste is delicate

Taiwanese milk tea focuses on milk taste, so creamer is commonly used

Hong Kong-style milk tea inherits the British tradition of adding lemon slices, evaporated milk and sugar to black tea. The tea leaves they brew are mainly leaves (relatively old and easy to come out.

Answer) The pace of life and production are fast! Popular with Lipton black tea, car tea, etc.

Taiwanese milk tea is also mainly black tea, but it belongs to the post-processing form, with fancy as the mainstream, and likes to add creamer, plant milk, juice, and fruit grains. Ceylon black tea is commonly used (the taste is heavy and fragrant. many twigs), jasmine is also commonly used.

Roses, chrysanthemums, roselle leaves, etc. are flavored and sweetened (this is a flower tea).

Thai milk tea is a drink, and the main ingredients for making it are Thai black tea powder, condensed milk, fructose, etc. Its taste is sweet and creamy.

Hong Kong-style milk tea, can be said to be the signature in the tea restaurant drink, the tea step makes the milk tea without losing the strong tea aroma, the entrance is delicate and smooth, and those with flavor creamer blended out are completely two different things, the mother often cooks milk tea at home, and also teaches the time to make tea and hit the tea is the key, generally we will use Martha tea bags and black and white milk.

Usually Ceylon black tea, or Assam black tea.

You can go to learn more milk tea.