Ceylon black tea is just a general term, which generally refers to the black tea produced in the Ceylon region. Only tea produced in Sri Lanka that is 100% can be called Ceylon black tea. Many black teas on the market currently also claim to be Ceylon black tea. , actually blended with black tea from India, Kenya and other producing areas. In order to regulate the export of Ceylon black tea, the Sri Lankan government's tea export authority issued the "Ceylon Tea Quality Mark": the sword-holding lion mark. The upper part of the rectangular mark is a lion holding a knife in its right front paw, and the lower part is two In English, the upper row is Ceylon tea, which means "Ceylon tea", and the lower row is Symbol of quality, which means "quality mark". The Ceylon black tea marked with this mark is recognized by the Sri Lankan government. Pure Ceylon black tea, a symbol of quality and guaranteed origin!

Tea powder: Baikandao Ceylon black tea

Milk: Nestlé full-fat evaporated milk, black and white evaporated milk, Double Happiness evaporated milk, etc. or creamer

(authentic Hong Kong-style milk tea uses evaporated milk, while Taiwanese-style milk tea uses more creamer. There are also many good and bad creamers. Here we take the Sanhua non-dairy creamer specially made for Nestlé milk tea as an example)

Production Recipe:

Hong Kong-style milk tea (silk stocking milk tea)

Tea powder: water=?1:25

Tea soup: evaporated milk=?3:1

Sugar: Milk Tea=?1:15

Yuanyang Milk Tea (same as above)

Coffee: Milk Tea=?4:6

Note: Coffee Best to use Italian coffee

Taiwanese milk tea (original pearl milk tea)

Tea powder: water=?1:80 or 100

Tea soup: creamer=? 1:12

Sugar: milk tea =? 1:15

Preparation method:

To make tea soup: black tea powder, 2 teapots, filter bags (also It’s the “silk stockings” used in Hong Kong-style milk tea).

Method: Put the black tea powder into the filter bag, brew it into pot A with boiling water, take out the filter bag (containing tea powder) and put it into pot B, pour the tea soup from pot A into pot B, Repeat this 2 or 3 times - this is called tea. Because black tea is fermented tea, the process of pulling tea can fully oxidize the tea, making the milk tea prepared with tea soup smoother. ?

After making the tea soup, add a suitable proportion of evaporated milk or creamer + sugar, and the milk tea is ready.

Note: If you use other methods to make tea, the temperature should be controlled at around 90°C, not boiling, and the time should be 8 to 10 minutes. Because tea has requirements on water temperature and time. If the time is short, the tea flavor will not come out, and if the time is long, it will easily become sour and bitter. Therefore, there will be some differences in different tea time and water temperature control. The tea yield of Baigandao tea is 1:100, that is, 1 gram of tea to 100 ml of water. The tea yield of general tea powder is around 1:50. Due to different tea yield rates, the amounts of tea and water will also vary.

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