Silk stockings milk tea is a traditional mellow drink in Hong Kong. Lin, the founder of lan fong yuen, invented milk tea with silk stockings, but he never made tea with silk stockings. Because black tea and fresh milk have been soaked in white tea bags for a long time, the color is dyed like stockings. The nearby customers thought it was a tea belt made of stockings, so they shouted "A cup of milk tea with stockings". Because of its silky and mellow taste, it has become a unique milk tea in Hong Kong.
It is more convenient to make milk tea with silk stockings at home now, because there are instant tea bags in the bag, which need not be filtered by gauze. A box of milk, a bag of tea and a little sugar can easily make a smooth and sweet "milk tea with stockings", which will make you addicted to it. Even two cups are not enough, because it is simple, convenient and delicious, and the cost is less than four yuan.
Hot Tea, HK Style
Ingredients: a box of fresh milk, a bag of black tea and a spoonful of fine sugar.
Step 1: make black tea. Tea bags use boiled water directly. Pay attention to not too much water. A large cup of 400 ml milk tea, about 100 ml water, is enough. Too much water will affect the taste. Milk tea should be mainly milk.
Step 2: Shake the cup with black tea, be patient, and shake it slowly for about 30 seconds, so that the black tea bag is fully soaked and the brown color turns dark red. I like to use the earl's taste of black tea, and the milk tea made is particularly delicious.
Step 3: Pour the fresh milk into the milk pan and bring it to a boil slowly with low heat. Note that boxed fresh milk is easy to overflow, so use a small fire!
Step 4: When the black tea bag is shaken almost, take it out and throw it away, add a spoonful of fine sugar, stir it evenly with a spoon, and let the sugar dissolve.
Step 5: Pour the boiled fresh milk into the brewed black tea, and stir to make it fully mixed.
Step 6: Find another cup and pour the brewed milk tea into it. If your skill is good enough, pull it up and come back to hedge it repeatedly. This process of "bumping milk" is repeated five or six times, which makes the taste more delicate and smooth and produces rich foam. Milk tea can be drunk when it is warm, especially simple and delicious.