Milk Tea Recipe] Milk Tea in Red Oolong Pot
Collation/ The Tantalums - Han-Yi Han-Yi
Updated on 2023/05/21
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If you want to know more, please refer to the General Organisation:How Beginners Can Appreciate the Charm of Boiled Milk Tea
The milk tea made from black oolong has a distinctive "tropical fruit flavour", which is sweet, aromatic and full of flavour. It is a good way to describe the milk tea made from black oolong, which has the flavour of black tea and the changing layers of oolong tea, which makes it possible to have a sweet feeling even without adding sugar.
When cooking pot-boiled milk tea, although the technique is similar, you can present it in a refreshing milk tea style, or you can replace it with a long-lasting milk tea that has strong extensibility! We've talked about the secrets of selecting and adjusting the ratio of tea to water, and don't miss the recipes that will be updated in the future! Let's listen to how to make good milk tea first.
- portions
- 2 persons
- Time
- 15 minutes
ingredients
- Red Oolong BOP (10~12g)
- Raw Drinking Water (500c.c.)
- Fresh Milk (100c.c.)
- Brown Sugar (15g)
apparatuses
- Milk tea pot (with lid)Approx. 1 litre diameter 16-18cm
- Glass measuring cups (500ml): 2 pcs.
- Mixing spoon: 1
- Flannel filter: 1
- Western-style porcelain bottle (500~600ml): 1 handle
- Western Teacup Set: 1 set
- Electronic Scale: 1 table
Step 1. Preparation
Complete the preparation according to the ingredient list and clean and dry the utensils for use.
Prepare the ingredients and set aside:
- Red Oolong 10~12g
- Fresh Milk 100ml
- Raw Drinking Water 500ml
- Brown sugar 15g
- And get the utensils ready.
Step 2. Measuring milk and water
500ml of raw drinking water and 100ml of fresh milk.
Step 3. Hot Pot
Use a hot pot with low heat in the centre of the cooker, please use a napkin to wipe off the water before serving, it is not recommended to use a wet pot to heat and dry the tea leaves, it will be easy to scorch the tea leaves. Control the heat. Use low heat to roast, and it is recommended to roast about 10cm away from the fire.
Wipe off water with a napkin before serving.
Make sure the pot is dry.
Use a hot pot with a low flame on the hob. It is not recommended to use a wet pot to heat and dry the tea leaves, as it will easily scorch the tea leaves.
Step 4. Add Tea Leaves
Add 10g of prepared red oolong, or 12g for a heavier flavour.
Step 5. Stir fry the spices and tea.
Dry frying for about 30 seconds (can be baked in two stages off the heat, no smoking)
Stir fry the tea leaves and spices. It is recommended to roast the tea about 10cm away from the fire.
Step 6. Add Raw Drinking Water
Add room temperature drinking water 500c.c. (water evaporation sound is squeaky~normal)
Step 7. Make Tea
Cook the tea and stir for the first time. For room temperature raw water, cook on high heat for 2 minutes, then turn down the heat to low and keep the tea bubbling. Cook for a total of 4 minutes and allow the colour to thicken. Control heat and cook over low to medium heat.
Step 8. Stir
It's just starting to get a golden yellow colour, and this concentration is not enough.
Use a stirring spoon and stir clockwise throughout the whole process, the more circles you make, the stronger the tea flavour will be.
It is recommended that the number of laps be slowed down to "10" to complete the first section and wait for 30 seconds for the tea to increase in strength.
Cook the tea until it bubbles at the edge of the pot and the temperature is high enough to release the flavour.
Step 9. Add milk
Add a total of 100ml of milk, or you can add it in batches.
Add 100ml in the first stage at intervals of about 30 seconds and 50ml in the second stage.
Honey-scented fruits, a good choice for flavoured tea. With the unrestrained honey-sweet flower language, slightly like wagashi candy, the red confectionery is quite suitable for iced tea with fruits, iced tea is like jewellery glaze, and hot tea is like safflower tea brewed with honey, which is a good choice for starters.
Step 10.
It is recommended to stir clockwise, slowly for "10" turns to blend evenly. Temperature control: 88 degrees. Try to keep the temperature of the pot as low as possible so that the milk doesn't boil, and to keep the bubbles on the side of the pot.
The bubbling condition of the soup as shown in the picture is the limit of the temperature.
Step 11. Add Sugar
Add the sugar remembering to stir properly to dissolve the sugar.
Remember to stir properly to dissolve
Step 12.
Leave to simmer for about 2 minutes and turn off the heat.
Step 13: Clean the countertop
Leave only the following items:
- Cooked pot with milk tea
- Filters scalded with hot water
- Western-style porcelain bottle scalded with hot water
- Hot Water Scalded Western Tea Cup Set
Step 14. Filtering
Prepare to separate the tea broth from the ingredients. Use a flannel strainer to separate the tea leaves from the pot, and you will have a delicious pot of milk tea.
Careful filtration is required to keep the flavour smooth.
Place the flannel and tea dregs in a saucepan and clean in the wash area.
Step 15.
Choose a favourite cup and pour the pot-boiled milk tea into it.
Wipe and prepare the cup.
Choose a favourite cup and pour the pot-boiled milk tea into the cup to fill it up to seven minutes.
Step 16.
Red udon pot for milk tea is finished. It is recommended to drink it hot, although iced drinks are also available in this version!
small step
1. Cooking time: 7~10 mins with proper consistency (max. 10 mins)
2. Crushed and baked red oolongs are better.
3, remember to do refreshing type, do not do concentrated type, pick the milk to pay attention to.
4, make a sweetness back, you can to no sugar.
5, can be combined with fruit syrups, jams have a combination of benefits.
From the natural environment of the tea gardens in the East Rift Valley in Taitung, by the five-star tea factory, high strict hygiene standards conditions, the local speciality tea made in Taitung, insisting on the use of natural farming methods, non-toxic environment to make a friendly land of tea gardens, stable, standardised, stable quality, and care for the ultimate care of the tea gardens.
Extended Reading:
- Milk Tea Flavour Study" from understanding the regional terroir to how to select the right tea.
- Introduction to Tea Courses: How Beginners Can Appreciate the Charm of Boiled Milk Tea
- What kind of tea should I use to make milk tea? Fresh milk tea is the most suitable base tea.
- Milk, fresh milk: the important part is the soul of milk tea.
- A must for milk tea lovers! Spiced Milk Tea MASALA CHA
- Milk Tea Tips
- Boiled Milk Tea: Tell the story of milk tea from the pot.
- A cup of pearl milk is equivalent to a lunchbox! Your most needed Pearl Milk Tea Calorie Book
Event Open Invitation "Lecture Course" Pot Tea
During the course, you will be guided step-by-step by a tea master, and will learn interactively through lectures and drinks with milk tea blends. By the end of the course, you will be able to apply what you have learnt in the course in your daily life with confidence and ease.
- Those who wanted to learn tea in the past but got nothing out of it
- Employees who can't find happiness in the company they work for
- Creators who can't find inspiration
- University students who are uncertain about their future
- People who think they want to open a drink shop, confectionery shop or tea house but know nothing about it.
- For those who simply want to learn how to make good tea
- Objective 1 Integrate the use of pots to cook fresh milk tea into life
- Goal 2 Make unique recipes
- Objective 3 To learn how to combine different elements to enjoy tea and life.
Do you like milk tea? The Milk Tea Alliance is waiting for you, from convenience stores to hand-shaken tea, tea drinkers are analysing the tea market from a professional perspective, join the "Milk Tea Alliance" and join the "Milk Tea Alliance".Milk Tea and Tea Drinks Exchange Group"Please click on the image below to join the community! Please click the image below to join the community!
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The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.
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