Simple and delicious milk tea

Now the milk tea on the market is dazzling, including Hong Kong-style, Taiwanese, Chinese-style, British-style, etc., but its essence is the combination of milk and tea. Milk and tea are both popular drinks, and when combined with a few toppings, the taste is sure to be addictive. From the perspective of raw materials, water, tea, milk, sugar, and small ingredients are mainly used in the production of milk tea. The highest proportion of raw materials is water, including water for making tea and ice cubes for temperature regulation. For home users, the easiest way is to use tap water, which can be boiled to remove most of the odors. There are many kinds of tea, flower tea, green tea, oolong tea, and black tea can all be made into milk tea. Since black tea has a higher degree of fermentation and a richer aroma, it is more commonly used to make milk tea. There are many types of black tea, such as small black tea, Qi Hong, Yunnan red, Yingde black tea, the upper limit can be up to 10,000 yuan a pound of gongfu tea, the lower limit can be up to the price of cabbage instant tea bags, radish and cabbage have their own love. However, if you use the precious tea leaves that have been treasured by the elders of the family for many years to make milk tea, you must be mentally prepared to be kicked out of the house. The milk available for milk tea includes milk, evaporated milk, condensed milk, light cream, thick milk, and coffee milk. The flavor of milk mainly comes from milk fat, and there is no doubt that concentrated evaporated milk, light cream, thick milk, etc. will have a strong taste, so the most common solution is to add evaporated milk (such as Hong Kong-style milk tea) to milk tea, or a combination of fresh milk and thick milk (the most popular Chinese milk tea nowadays). Whipping cream is generally used to make a cream top to add depth to the milk tea. It is worth mentioning that fresh milk (pasteurized milk) tastes much better than room temperature milk; There are some brands of thick milk or coffee milk that are non-dairy evaporated milk, that is, artificial milk with vegetable oil and flavor, which can be considered for commercial use, but it is not necessary for domestic use; Non-dairy creamer (commonly known as creamer) and non-dairy evaporated milk are also the same thing, but non-dairy milk is not useless, if you love milk tea and have lactose intolerance symptoms, then it is your lifeline. The most commonly used sugars for making milk tea include white sugar, brown sugar syrup, fructose syrup, rock syrup, etc. White sugar is the most common, has no special taste, and has the widest range of applications; The aroma of brown syrup is very strong, which can add a rich flavor to milk tea, and it is brown syrup used to make dirty milk tea; Fructose syrup has a higher sweetness at low temperatures, but decreases at high temperatures, so it is only suitable for cold drinks; Rock syrup is actually a syrup made from white sugar, which dissolves faster than white sugar, and is currently the main force of mid-to-high-end bubble tea shops. The ingredients that can be added to milk tea include pearl flour balls, crispy pops, coconut fruit, pudding, etc., which can play a role in icing on the cake. However, as long as the milk tea base is delicious enough, you can put some small ingredients or leave it alone. There are several ways to brew tea, and compared to boiling or steaming tea, brewing tea directly is the easiest way to extract the aroma. After all, milk tea also needs to be flavored with milk and sugar, so you don't have to be as particular as kung fu tea. It is good to brew tea for a relatively long time, so that the tea polyphenols, theanine and flavor substances in the tea can be fully released. A cup of 500 ml (about 500 grams) of milk tea can be prepared according to the recipe of 200 grams of tea soup, 150 grams of ice cubes, 45 grams of milk, 70 grams of thick milk, and 35 grams of rock syrup. If calculated according to the proportion, the tea soup accounts for 40% of the total weight of milk tea, ice cubes are 30%, milk is 9%, thick milk is 14%, and rock syrup is 7%. Among them, 200 grams of tea soup can be brewed with 5-10 grams of tea leaves and 220 grams of boiling water, because the filtered tea leaves will absorb about 2 times their own weight of water, so boiling water is more than tea soup. In other words, the weight ratio of dried tea leaves to water (the sum of tea soup and ice cubes) is generally between 1:30 and 1:50, and individuals can adjust the ratio according to their preference for tea flavor concentration. With the above ratios in hand, you can calculate the amount of raw materials used in any milliliter of milk tea. On the basis of this ratio, you can adjust it according to personal taste. For example, if you don't like something too sweet, you can reduce the amount of syrup; If you don't like the tea flavor too strong, you can reduce the amount of tea. Tea has a thousand leaves, and the palatable one is precious. There is no absolutely delicious milk tea recipe in the world, but we make it at home, we can choose better raw materials and make a more suitable taste for ourselves, which is the meaning of do-it-yourself.