The origin of stocking milk tea:
Drinking Nanyang coffee was still popular in Hong Kong before the war. It was not until the 1950s and 1960s that Hong Kong people began to fall in love with milk tea. However, the initial taste of milk tea was generally bitter. .
The reason is a large kettle. At that time, most restaurants used large kettles to make tea. The large kettles contained a large amount of tea. It took a long time to brew a pot. If you kept simmering it, it would overcook the tea. The tea that comes out is naturally bitter.
Lin Muhe then hired a blacksmith to make a smaller teapot out of copper, which he named a hand pot. His wife used woolen cloth used to make cotton-padded jackets and made her own teabags with tea leaves separated from them. The teapot was small in size and You don’t need to simmer the tea for too long. Use a tea bag to wash it back and forth to remove the green smell and make the tea taste even.
He said that the tea brewing time should be controlled appropriately. If it is too short, the grassy taste will not be removed, and if it is too long, it will be too bitter and cause stomach discomfort after drinking it. Although his early customers were laborers, Lin Muhe was dedicated to making milk tea and chose the finest post-season tea leaves from Colombo, Sri Lanka.
This is all because the tea leaves grown after the rainy season are plump and rich in color; paired with Malaysian non-dairy milk which has a lower odor. It is because of this spirit of dedication and contentment.
Lan Fong Yuen has gradually become familiar to Central residents and office workers, and its business has grown bigger and bigger. It has evolved from a big pai dong to two tea restaurants today. Other restaurants and tea restaurants are rushing to follow suit and launch silk stocking milk tea.
Extended information:
The milk used in stocking milk tea is Sanhua evaporated milk or black and white evaporated milk. It needs to be full-fat, so many people who are afraid of fat say that milk tea is too fat. , dare not drink more.
If you use relatively low-fat milk to make milk tea, the calories of the milk tea can be reduced, but the taste will be affected, and the color of stockings milk tea is darker than stockings, so it should be packed in a white thick bag It's authentic to drink from a porcelain cup.
This kind of cup is a typical product of Hong Kong tea restaurants. It is thicker than all tea cups and coffee cups, because the evaporated milk that is poured into the milk tea at the end is cold and has already reduced the heat of the tea.
If you use ordinary teacups, the temperature of the tea will quickly dissipate. When the hot milk tea cools down, the taste will be greatly reduced and the style will be lost. As for the frozen stockings milk tea, it is usually served in a simple glass cup. A thicker cup or double-layer glass can better keep the ice cold and will not be heated by the guests' hands.
Baidu Encyclopedia—Stockings Milk Tea