The main raw materials of milk tea

Milk tea, also known as Mongolian tea, is an indispensable drink in the daily life of Mongolian herders. The tea used for milk tea is blue brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other essential nutrients.

Milk tea includes the most popular Hong Kong-style milk tea/stockings milk tea/Yuanyang milk tea, fruit juice, snow bubble, iced black tea/green tea, foamed black tea/green tea, flavored tea, Kuledong and yogurt.

General practice editor

First, mash the tea leaves and cook them in a white water pot. After the tea is boiled, cook until the tea is strong, remove the tea with a colander, continue to burn for a while, and scoop the tea while cooking. After it is concentrated, add a proper amount of fresh milk or milk powder, spoon it until the tea and milk are mixed, and then boil it to become fragrant milk tea.

Types of raw materials for milk tea

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Pearl powder balls as raw material of milk tea

Pearl powder circle, also known as pink circle, is round in appearance and can be divided into black pearls, namely primary pearls and fruity pearls, such as orange pearls and matcha pearls.

Milk tea raw material tea series

Tea is one of the essential raw materials for blending milk tea, which is mainly divided into two categories: teabag and bagged tea. The most common ones are black tea and green tea that we usually use the most, such as Assam black tea, Earl black tea, Moxiang black tea, Maixiang black tea and so on.

Milk tea raw milk series

The blending of milk tea is mainly the blending of milk and tea. Generally, fresh milk and condensed milk are selected, and the taste is more mellow. There are also various creamers on the market as substitutes, so it is recommended to eat them in small quantities.

Milk tea raw material fruity powder series

The tastes of bubble tea are mostly divided into original bubble tea and fruity bubble tea. Fruit powder is processed into various fruit powders, and milk tea with different fruit flavors can be made by adding appropriate amount into milk tea.

fructose

Fructose is generally divided into black fructose and white fructose. Its main function is to sweeten milk tea, which tastes better than milk tea with white sugar or refined sugar.

Raw material storage of milk tea

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Many friends who open milk tea shops often worry about the storage of milk tea raw materials, and don't know how to manage the various milk tea raw materials stored. Bubble tea has a variety of raw materials, so it can be said that each series of products are stored in different ways. Here we will introduce in detail the storage methods of various series of bubble tea raw materials.

1, the main raw material of milk tea-non-dairy creamer (creamer): non-dairy creamer (creamer) is easy to absorb water and deteriorate, so it needs to be stored in a dry and dark place in large bags. Bulk and temporary non-dairy creamer (creamer) also need to be packed in sealed cans or creamer boxes.

2, the main raw material of milk tea-pearl powder round (black pearl): a whole package of pearl powder round is sealed with plastic bags, and the whole box can be placed in a dry and dark place. However, unpacked bulk pearl powder balls need to be packed in plastic sealed bags to avoid deterioration.

3. The main raw material of milk tea-tea: the storage method of tea. I have introduced it in detail in the article "Preservation methods of raw tea", so I won't explain it here.

4, the main raw material of milk tea-fructose: fructose is a hygroscopic food, afraid of humidity, fear of heat, fear of cold, fear of freezing. Therefore, the relative humidity should not exceed 70%, and the surrounding sugar storage environment should not be lower than 0℃, below which sugar will agglomerate due to freezing. The storage environment of sugar in summer should not be higher than 35℃. If the temperature is too high, sugar will melt Secondly: In addition to the storage of sugar, you can't store foods with easy evaporation of water or foods with peculiar smell. In addition, it is necessary to prevent rats, flies, insects and moths. Free from sugar. Put the sugar in a porcelain jar or glass plate, cover it tightly and put it in a cool and ventilated place to prevent it from getting wet, but don't expose it to the sun or get close to hot things.

5. Fruit powder: Fruit powder needs to be stored in a dry and dark place.

6. Fruit juice/jam/sherbet/puree: The four series of fruit juice/jam/sherbet/puree are similar to fructose, all of which have high sugar content, so the storage method is similar. Keep the lid tightly in a cool and ventilated place to prevent moisture, but don't expose it to the sun and stay away from hot things.

7. Fruit tea: put it in a cool and dry place, open it and put it in a dry water tank for refrigeration to avoid direct sunlight.

8. Coffee: Coffee is sensitive to the storage environment. Generally, it needs to be kept in a cool and dry place, and unopened coffee needs to be sealed in an opaque jar, which is isolated from air, water and sunlight. If it is used in a short time, it is ok. If it is not used within two weeks, put the jar in the refrigerator for freezing. But it can't be frozen after thawing.

9. Canned (sugar natto): The storage method of sugar natto in canned food is the same as that of fructose, mainly because of its high sugar content. If you haven't used it up, you'd better store it in the refrigerator.

Milk tea raw material milk tea drinking history

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Milk tea is usually drunk as water when eating all kinds of dry food, and sometimes it is drunk alone, which is both thirst-quenching and hunger-tolerant, and is better than all kinds of modern drinks. When drinking milk tea, herders should soak fried rice, butter, milk tofu and hand-grabbed meat, which can not only warm the stomach against the cold, but also help digest meat and supplement vitamins that are lacking because they can't eat vegetables. Therefore, there is a proverb in the pastoral area: "It is better to have no food for a day and no tea for a day." Indeed, the day of Mongolian herders began with drinking milk tea. As a historical and cultural expression of Mongolians, this hobby has continued. Every morning at breakfast, old and new friends sit around the pot, tasting refreshing milk tea, Mongolian fried rice, cream and cakes, and talking about the world, sweating at the tip of their noses, which just reflects the scene of the saying: "How beautiful is the home with tea." If you have the opportunity to go to Inner Mongolia Autonomous Region, you can enjoy the fun brought by this history and culture in the town guest house or the restaurant of the hotel. Of course, in yurts, it is even more interesting.

Milk tea raw material milk tea efficacy

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Milk tea can remove greasy, help digestion, refresh the mind, induce diuresis and detoxify, and relieve fatigue. It is also suitable for patients with acute and chronic enteritis, gastritis and duodenal ulcer. For people poisoned by alcohol and narcotic drugs, it can also play a role in detoxification.

Milk tea raw materials can be seen everywhere.

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Milk tea raw materials Hong Kong-style milk tea

Milk tea in Hong Kong is also called "silk stockings milk tea", and it is often called "Hong Kong-style milk tea" in Chinese mainland. It is made of black tea mixed with thick fresh milk and sugar. Milk and sugar are more or less, and the cup is bigger. You can drink it hot or frozen, but it usually costs two yuan to drink it frozen. Different from English milk tea, Hong Kong-style milk tea is a popular drink for the general public and the lower classes. Usually at breakfast or afternoon tea. If you eat out, you will even drink it at lunch or dinner. There are tea restaurants, fast food restaurants or food stalls, which can be served with Chinese food or western food. Hong Kong milk tea is called "silk stockings milk tea" because it is said that the entrance of milk tea filtered by silk stockings is particularly smooth. Many tea restaurants have unique secret recipes for tea matching or making milk tea as a selling point to attract customers. Another drink in Hong Kong is called Yuanyang, which is a mixture of milk tea and coffee.

Hong Kong-style milk tea can be drunk in Shenzhen or Guangzhou, and there is no such sweet Guangzhou milk tea to cater to local tastes.

Milk tea raw material teh tarik

Both Malaysia and Singapore have teh tarik, and the production method is similar to that of Hong Kong milk tea, but the process of Gala tea in the middle is a very skillful craft. The so-called "teh tarik" is to pour the milk tea cooked in one vessel into another vessel at high altitude. This process will be repeated several times, and high impulse is considered to increase the richness of milk tea and make it more fragrant and smooth. However, it has also been pointed out that the lack of hygiene in these processes will have a negative impact on the quality of milk tea.

In the popular bubble tea in Taiwan Province Province, rice balls are added to milk tea. The cooked rice balls are black and crystal clear, so they are named after "pearls" and can be added with various ingredients to make different flavors.

Traditional English milk tea is mainly tea, with only a small amount of strong milk. The cup is very small and is usually drunk at breakfast, afternoon tea or after-dinner chat.

Milk tea raw material Indian milk tea

"Chai, Chai garam" When you wake up from a dream and your eyes are not completely open, you stop your brother and ask for a drink for yourself. Tea leaves are packed in pottery cups and smell like milk. Take your time and look around. At this time, there was almost a cup of tea in the second-class carriage, and a group of sacred cows flashed outside the window.

There are seven things that people in China do when they open the door, and there are similar things in India. The biggest difference is that they put tea first. Most Indians don't eat breakfast until after 10. When they get up in the morning, they don't have to wash their faces or rinse their mouths. They need a cup of milk tea as soon as they open their eyes. As for morning tea, afternoon tea and evening tea in tea time, people won't delay if they don't always bring their watches accurately.

So 24 hours a day, rural shops, bustling cities, trains, highways, everywhere are places to send tea people to cook tea stalls. Even the most humble hotel has an early call service, that is, between seven and eight in the morning, my brother knocks at the door to deliver tea. In India, whether you are 8 or 80, as long as you deliver tea, you are a boy.

Milk tea raw materials milk tea

Hindi is Chai, pronounced from Guangdong tea. According to the classification of China tea, it belongs to fermented black tea. Different from traditional black tea in China, the tea leaves are chopped during processing, and milk and sugar are added when drinking. Milk tea itself has its own differences: the expensive one is called Ma Sala Chai, and the fresh buffalo milk is added with various spices such as cardamom, fennel, cinnamon, clove and pepper, which is the favorite of princes and nobles; The only cheap thing is simple milk tea, flavored with ginger or cardamom at most, which is an essential drink for traffickers and pawns every day. Although there is no difference in taste between the two, the type and quantity of spices added determine the unique taste of each tea. If you drink too much, you can taste whose craft it is at the first bite.

It's misty and rainy, and the Ganges River is splashed with jade. You sit in the tea shed and watch the master light the dead branches. The newly brewed tea is boiling hot, giving you enough heat and courage. It's getting dark, and it's still three kilometers away from the lodging place of Wildflower Valley. At this time, there are only you, the ascetic monk, the tea shed and the tea shed left on the mountain road. In the Himalayas, you walked 33 kilometers on this day, and the milestone in your memory is a cup of milk tea every two kilometers.

There are two ways to cook milk tea because of the different climate. In the south, we pay attention to "pulling". Invert the milk tea between two cups, draw a brown arc in the air and let the milk tea dissolve. In the north, it is said to be "boiling". Pour milk into the pot, add black tea and boil for a few minutes, add sugar, filter and put it in a cup.

The tools for making tea are also different. Teh tarik uses a big pot full of boiled milk and a big copper pot full of boiled tea. Copper pots have faucets, often painted with vertical eyes and three shoulders, symbolizing Shiva, the Lord God, and sometimes decorated with fresh jasmine strings. Making tea is much easier. A small kerosene stove in aluminum pot can be opened anywhere. Teh tarik is common in southern India, Singapore, Indonesia and Malaysia. Brew tea is found in all parts and most parts of South Asia, and Tibetan sweet tea also belongs to this category.

The window seat is your favorite. You can see Xuefeng, the third peak in the world, the green tea garden in Happy Valley at the foot, and Darjeeling with a flashing roof and bell tower in the middle. On the first day, the restaurant owner tasted the Wuyi rock tea you brought, and today it's your turn to taste the black tea he recommended. What is better than a pot of tea in this mountain city where azaleas grow into trees and white clouds float across the market? Whether it's China tea, Indian tea or English tea.

Tea originated in China and spread to India along the ancient Silk Road. The earliest area where tea trees were planted in India was Assam in the northwest. It is said that the British learned to drink tea from local tribes. From this perspective, the famous English afternoon tea is also a variant of Indian milk tea. Darjeeling is the most famous tea producing area in the world today. Although/kloc-0 has been cultivated for more than 50 years, its output has accounted for 25% of India's total output. The best first-picked tea can be sold for 1 kg and US$ 220 in the international market, but among the 60,000 tons of Darjeeling tea sold every year in the world, only 1.2 million tons really come from Darjeeling.

After wandering in South Asia for half a year, you returned to Shanghai. Every morning, your mother will buy a different breakfast, but you always feel that something is right. A voice in my head stubbornly shouted, "Chai, Chai Garam!" " So you sighed, opened the refrigerator, took out the milk, and began to make tea for yourself, a cup of thick Indian milk tea.

Method for prepare raw materials of milk tea

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Milk tea raw material banana milk tea

Practice: Slice the banana, about 4mm wide, and put the uniform chocolate milk tea and two or three banana slices for one person into the pot for brewing.

note:

Excessive boiling tends to lose its flavor. You can add some sugar at will, then pour in cream and add decorative bananas. In order to prevent decorative bananas from sinking into black tea immediately, the trick is to slice bananas and make them float.

Milk tea raw material Wenjiang milk tea

Exercise:

1. Put the tea and Jiang Mo into the pot and soak them in clear water. After the tea leaves are soaked, add the same amount of milk as water and heat.

2. After pouring into the teapot, pour into the preheated teacup, and cut the ginger pieces with a width of about 1~2mm to decorate the teacup, and it is finished.

Milk tea raw material rose milk tea

Rose hips are the fruits of wild roses. Its vitamin C content is 20 times that of oranges and 60 times that of lemons. This rose hip milk tea can improve liver function. Delicious sour taste and sweet taste of honey are very delicious.

Exercise:

Teabag with rose hips; Heat 200CC milk in a pot, then pour in tea leaves and reheat. Turn off the heat before the milk tea is about to boil, and add honey according to your personal preference.

Milk tea raw material bubble tea

Pearl powder ball-the raw material of Shenzhen bubble tea

"Pearl powder ball" is a kind of snack food that looks crystal clear and looks like black pearl after cooking, and has high internal nutritional value. It is not only easy to cook and transport, but also has long shelf life, smooth taste and elastic fragrance. When paired with any snacks or drinks, it has its own unique beauty and taste.

Ingredients: cassava starch, water, banana sugar pigment, sodium carboxymethyl cellulose, edible spices.

Storage guide: clean, cool, dry and protected from light. During storage and transportation, water droplets will turn white due to the change of steam temperature, which is not a quality problem, but will turn black after cooking.

How to eat: Boil 10 times of water, then pour it into rice balls, gently stir 1 min, then cook with fire for 15 min, then keep the temperature for 10 min, then cook with fire for 5 min, finally stir once (within one minute), and turn off the fire for 20 min.

The method of cooking rice balls:

1. Be sure to have enough water, otherwise it will be easy to cook.

2. Boil the water before adding the glutinous rice balls, which is the same as Bao jiaozi.

3. Stir the pearls stuck on the pot before the last 20 minutes.

4. Cook the pearl for 50 minutes, and when the taste is "fragrant Q can't be born", remove it with a colander. Rinse the fished rice noodles with cold boiled water several times: the purpose is to wash away the thick soup, which is not easy to stick together, reduce the temperature and make it more elastic to eat (the reason is the same as making cold noodles).

5. The secret of delicious zongzi:

Add syrup honey to the drained pearls. This step makes the rice balls sweet, and milk tea can easily feel the sweetness when chewing pearl rice balls, without adding too much syrup.

Milk tea is tea and milk, but these two things can't be used casually ~ ~ otherwise it will greatly affect the taste; How to make it (take 500ml milk tea as an example): First, you can make tea with black tea or green tea. If you haven't tried green tea, it's hard to imagine the delicious combination of green tea and milk! (about125ml); Then the milk. This must be fresh milk, pure. Personally, it is better to use Mengniu's pure milk (yogurt is not recommended). Skim milk can be used during weight loss, and the taste may be lighter. Add more milk. Soak two packs of black tea in boiling water at one time and stir well to enhance the tea taste. Don't use too much boiling water. After 2 minutes, when the tea is strong, pour milk (18), then add 230 grams of ice cubes in summer and 230 grams of hot water in winter. If you like something heavy, you can add less ice and hot water. Finally, add honey or sugar, and add sweetness according to your own preferences. In addition, the milk tea practice of green tea milk is actually similar to that of black tea, but green tea is more particular than black tea!

As we all know, when soaking green tea, when the water temperature is high, the tea soup will be soaked in other colors, with bitter taste and dull aroma. Therefore, we must master the temperature of making tea, and the temperature of making tea is about 88 degrees. Therefore, it is best to brew green tea with 100 degree boiling water and 110 mineral water,1bag of green tea and 250ml water, and the brewing time is 6 minutes, but don't stir it, just pull it gently! After the green tea is soaked, other operations will be the same as black tea. Milk tea mixed with green tea and milk has stronger fragrance and milk flavor.