Proportion of authentic Hong Kong-style milk tea practices

Prepare the required tea, milk, sugar and tea cups, and the ratio of light milk to tea soup is generally1:3; Pour black tea into a heat-resistant container; Add boiling water and let stand for about 1 min; Add white sugar and stir; Add black and white light milk; Filter with a filter.

Method for making authentic Hong Kong-style milk tea;

Ingredients for two people: black and white light milk 100ml, boiled water 300ml, Sri Lanka Uwa black tea 5g, sugar 20g. 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).

Steps:

1, prepare the required tea, milk, sugar and teacups;

2. Uwa black tea has a heavy taste and can be taken about 5 grams;

3. Pour the black tea into a heat-resistant container;

The water for making tea is about 90 degrees. If it is not convenient to measure the temperature, then choose boiling water;

5, add about 300ml of boiling water, let stand for about 65438 0 minutes;

6. Add sugar to the tea soup, which can be slightly assisted by a stirring rod to help the tea taste;

7. The tea soup is rich in color, emitting long tea fragrance, and then 100ml black and white light milk is added;

8. After a little stirring, pour it into a teapot with a strainer. If there is no strainer, you can also use tea bags with milk tea to filter.

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 skills of making 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 degrees Celsius.

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.