Sipping warm milk tea and enjoying the afternoon leisure is a small blessing after a busy work.
A cup of milk tea, it seems to be just a combination of tea and milk, but it has magical powers, which can cross the boundaries of regions and cultures, and let people all over the world melt it. From the butter tea of the frontier peoples to the cream tea of Devonshire in Europe, and the bubble tea we often drink, people who speak different languages are invariably immersed in this ever-changing milk tea country...
6 kinds of world-renowned milk tea, how many have you drunk?
Tibetan Ghee Milk Tea, the predecessor of "Bulletproof Coffee"?
The world-famous Tibetan butter milk tea has a very unique flavor. Anyone who has actually drunk it knows that it seems more like a home dish, a delicacy than a milk tea.
Using black brick tea as a base, it is cooked to release its tea flavor and aroma. Salt, add yak milk and cream to make ghee. It has a very pure and thick milk flavor and a unique taste.
If you go to check the origin of bulletproof coffee, it is actually butter tea in Tibetan areas on the mainland. The ghee used in ghee tea, the English counterpart is clarited butter, that is, purified butter. The cream of ordinary butter butter is generally 80-82%. Ghee, on the other hand, is highly rated at 94% fat, zero carbs and zero casein.
The so-called "bulletproof coffee" was developed by an engineer in Silicon Valley. The production method is also very simple, that is, black coffee + fat (butter, coconut oil, etc.). It is slightly greasy to drink, because it seems to have a feeling of "knife and gun" after drinking, so it is named "bulletproof".
Bulletproof coffee is said to achieve weight loss and stabilize blood sugar. This is due to the use of the mechanism of ketone bodies, low carbohydrates use fat and protein supply to achieve weight loss.
Mongolian milk tea combined with tea aroma, milk aroma and rice aroma
Mongolian milk tea is also known as "Sutai eggplant". The tea soup is boiled in an iron pot until it is black-brown, then salt and sautéed rice are added, then homemade cheese is added, and finally animal-based butter is poured in and served in a large pot with the family.
The more exquisite practice of Mongolian milk tea is that in the cooking of the tea juice, the tea juice must be repeatedly scooped up and poured with a soup spoon. This step is called "boiling" and the purpose is to make the taste of milk tea more integrated.
In addition to stir-frying rice, other grains or spices are also used, and it is also practiced to sauté the tea leaves before boiling the tea. Mongolian milk tea has a rich taste and a particularly strong milk flavor.
Start every day for Indians – Indian spice milk tea
North India heavy aroma, South India heavy and spicy, in the interpretation of the traditional technique of spice milk tea, North India pays attention to each "boiling" procedure.
First boil the tea, then pour fresh milk to boil until it is close to boiling, and add a large number of fragrant spices to remove the fishy taste of milk and increase the flavor of milk tea. Cooked until all the ingredients are balanced and blended, the spiced milk tea with the characteristics of the North India region is completed.
Nanyin cooks spices and tea leaves at the same time, which helps the spices to better release their aroma. Then add fresh milk and sugar to mix. Because fresh milk is not cooked at the same time as tea, the flavor is not better integrated, so there will be more of a "pull tea" action to increase the fusion of taste, but also incidentally to cool down milk tea (the weather in South India is hotter) This is also the origin of "Indian pull tea".
German cream tea "black gold" (schwarze geld)
Germany itself does not produce tea, but it is well versed in the blending of black tea and flowers. Based on Assamese black tea, dozens of kinds of black tea are specially blended to create a rich aroma and taste of tea soup, known as "schwarze geld". ”
Ostfriesentee tea, which in turn has evolved into a tea culture unique to the northern coastal region of Germany, known locally as the East Frisian Tea Ceremony (Teetied), is rigorous and complex, and has been listed as an intangible cultural heritage of UNESCO.
East Frisian Tea Ceremony: Place large pieces of rock sugar in a teacup and pour in hot black tea. At this time, listen to the sound of rock sugar cracking, and then add the cream, but add the seeding spoon to decorate the cream in a counterclockwise direction and let it slowly melt into the tea. And tea must also be drunk without stirring.
The first sip, first taste the mellow and strong taste of black tea, the second bite and then taste the taste of tea milk remelting, and finally drink the sweetness of the sugar at the bottom of the cup.
The whole tea ceremony needs to be carefully drunk in three cups to be complete. The enjoyment process is like first bitter and then sweet, first the tea aroma, and then the taste of tea and milk integration, until the tea milk sugar is completely blended.
One punch, two baked, three bumps and four warm - Chinese Hong Kong-style milk tea
Milk tea is a must-check food to go to a Hong Kong-style tea restaurant. Silk Stocking Milk Tea uses crumbled Ceylon black tea as the base of the rich tea soup. Black tea is placed in a mesh bag and poured with hot water.
When brewing, it is necessary to bake the tea on one side, bump the tea left and right, and then pour it into another teapot, so that the tea soup is thick several times. This rich, mellow base black tea, called "tea gall", is finally mixed with evaporated milk to form a fragrant and smooth silk stocking milk tea.
Brightly colored like orange, full of sweet cups - Thai milk tea
The traditional Thai milk tea practice is that the base tea must use The famous Thai hand-labeled black tea (ChaTraMue). It is made by adding fresh milk, condensed milk, evaporated milk and granulated sugar. The preparation method is to use a strainer hanging handle, pour Thai hand label tea into it to brew and cook. The taste of the bento tea becomes rich and thick.
The rich aroma of black tea, coupled with the silky milk taste, should be the main reason why people fall in love with milk tea. I still prefer hot milk tea to frozen milk tea. It seems that the smell of hot tea will be more prominent, what about you? Of the 6 milk teas shared above, how many have you drunk, which one is your favorite? We look forward to sharing it in your comments section.
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