First, Hong Kong-style tea making
1. Boil the water: (Add 120g tea powder to the short mouth of the teapot, such as Youyibao brand tea 120g. The corresponding amount of water is: 2600ml of water is added to the three holes in the second row from top to bottom
2. After the water boils, put the tea powder into the tea bag, brew it once, and then cook it in the second stage (medium fire) for about 3-5 minutes. The length of time depends on the actual situation, and the time should be properly controlled on the principle of not appearing "old" tea flavor;
3. three or four times; Turn off the low heat to 1 gear (low heat) for about 3-5 minutes until the tea is not strong (depending on the actual situation).
4. Finally, hedge it again and press the tea bag to squeeze out the tea soup.
5. Specific production deployment:
Hong Kong-style milk tea: the ratio of black and white 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).
Second, frozen milk tea
A. Preparation method of syrup: sugar 1000g (note: ratio 1: 1).
1. Boil the water, pour in the sugar and stir well.
2. Immediately after the sugar water is boiled, accelerate the stirring for 3-5 minutes while heating.
B, a method for making frozen milk tea:
1, quickly cool the prepared hot milk tea (note: it is best to prepare frozen milk tea in advance) and pour it into a cup with ice.
2. Add 25ml of sugar water.
Third, the schematic solution:
1) 35g tea powder +550g boiled water10min 2) Take out the tea powder.
3) Add 325g ice cubes 4) 250g light milk.
5) Add ice cubes and light milk and stir. 6) Add 6 ice cubes and a proper amount of syrup to the teacup.
7) Add milk tea 8) A cup of Hong Kong-style frozen milk tea is finished.