Editor-in-Chief│Lecturer HAN YI Han-Yi

Update: 2022/08/12

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More complete recipes can be found here: How Beginners Can Appreciate the Charm of Boiled Milk Tea

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Spiced Milk Tea Blast

In Thailand, there is Thai milk tea with condensed milk, in Hong Kong there is silk-stocking milk tea, and in Taiwan, there is iced milk in breakfast shops and pearl milk tea in hand-shaken drinks. Milk tea is not only a special flavour memory for your trip, but also an indispensable part of your life. Let's learn more about the world with milk tea.

Milk tea lovers, have you ever tried to make your own milk tea at home? If you make your own milk tea, not only can you use safe ingredients, the taste is also very delicate! If you want to enhance the taste, you can also add spices and special syrups to make the milk tea more colourful!

Do you want to know more about pot-boiled milk tea? This episode invites The Tantalums - Han-Yi Han-Yi The introduction will be completely open to the public, starting from the knowledge of spices to the tips on how to make a good milk tea. The introduction will mention 3⃣ Different flavours of pot-boiled milk tea, hand-picked by the teacher, you can also find the purchase details at the end of this article.Slacker bagOrder online and try it yourself at home!

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Common Cooking Methods SOP 

1. Heat the pan first.Heating on the cooker fire until it has a certain temperature, should not be too high temperature will burn. (80 ~ 90 degrees Celsius up and down)
2. Add the spices and tea leaves and dry stir fry.This step is a precursor to blending the aromas, and will add to the aroma of the sautéed spices and the tea, but it will burn easily, so be careful to control the temperature.
3. Add water 400ml-450ml.Pouring the boiling water in first significantly reduces the cooking time by almost 2 minutes without letting your tea or spices steep too long and become bitter. The whole process takes only about 5 minutes to cook and combines the tea, water and spices, transforming them from a grassy flavour to a sweet aroma.
4. Add 100ml-150ml of fresh milk.Usually 3-4.5 minutes after cooking is a good time to add milk, or up to 150ml if you prefer a thicker milky flavour.
5. Stir clockwise with a stick.Observe the aroma as it changes to a creamy, sugary aroma, that is, when it's time to start the pan.
6. Temperature control requires 88 degrees.Try to keep the temperature of the pot as low as possible so that the milk does not spoil.
7. Remember to add the sugar before starting the pan.If you have flowers, add them at the end, or you can also add wine at this stage to heat up the mixture immediately. Stir for about 1min before serving.
8. Separate the tea broth from the ingredients.Use a strainer to separate the spices from the tea leaves in the pot, and you've got a nice pot of pot-boiled milk tea.

 

For full instructions, please see Milk Tea Recipe] Indian Spice Pot Roasted Milk Tea (Cinnamon, Masala Tea)

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What's the speciality of pot-boiled milk tea?

"TheBoiled Milk Tea"It's not difficult to learn the best techniques to make milk tea. Compared to hand-shaken drinks, milk tea is stronger and more concentrated, so it's easy to combine different elements in one pot, and then take a sip of the hot drink, which will give you an unexpected sense of happiness. And, with the perfect cake, it's just bliss.

• ︳ Choose your base well (Tea Leaves)
• ︳ Choose your fragrance well.
• ︳Choose your palate (fresh milk)
• ︳Select your sweetness ︳ (Candy)
• ︳Choose your mood (mug)

Extended Reading:Introduction to Tea Courses: How Beginners Can Appreciate the Charm of Boiled Milk Tea

• Boiled milk tea, as the name suggests, is to use pots, whether it is milk pots, enamel pots, stainless steel pots, etc., cooked out of the fresh milk tea, if the selection of ingredients to use milk powder or creamer, Paulownia milk to cook, but will be easy to extend the problem, for example: after heating protein deterioration, similar to the blue cheese, the smell of milk, etc., there will be a little bit of thick and heavy, but also has the plastic paint, stinky sour smell of the chemical deterioration in the flavour, and is extremely difficult to clean up. It is very difficult to clean up. In order to avoid affecting the flavour of the whole pot, it is recommended that the pot be used for making milk tea.fresh milk.
• In the pot, add the following ingredientsTea, water, fresh milk"Make a combination and addsugarFor the medium of inter-liquid connection; if you want to cook a good pot of spices pot-boiled milk tea, than pot-boiled milk tea is more complicated, in addition to the above basic elements, you need to add more complex spices, foreign called Masala Masala, is a mixture of a variety of spices seasoning, but each recipe is different, and the most common are: turmeric, pepper, cinnamon, cloves, cardamom, fennel, bay leaf, etc., known as theCommon spicesThese are the spice elements that we often see in Indian cuisine, and they also appear in recipes for spice pot-boiled milk tea.

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Preparation of Milk Tea Pot

Follow the list below and do a check of the equipment, as long as these things are in place to enable you to finish the pot of milk tea smoothly.

• Pots: Choose a pot that is easy to use and easy to pour. (Method of Selection)
• Stirring Stick: A common long-handled spoon will do.
• Filter: conical, conical, conical will not cheat you, do not buy the round shape.
• Electronic scales: to know how much weight of tea and spices to ask for.
• Wipes: strong moisture absorption, consumable, difficult to clean milk flavour, need to be replaced after a period of time.
• Lid: In some cases there is smothering, the thickness of the milk tea can be increased.
• Medium measuring cups: for measuring water, milk and sugar, best to prepare 2 sets. 500ml.
• Cooking cooker: Gas cooker with open flame. The most suitable heat source for pot-boiled milk tea is open fire, using a small cooker heart fire, can be cooked is the most vitality of pot-boiled milk tea; if you use electronic electronic furnace, electromagnetic furnace, light furnace electronic heating equipment, the overall operation of the control will be more difficult.
• Water quality control: Water quality can be adjusted by using various methods such as filters, water softeners, carbon backup, etc., and checked from time to time with testing instruments.

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Commonly seen essential elements

1. Milk: Construction of texture and flavour (fresh milk, andplant-based milk)
2. Tea: The Soul in a Pot (the six tea families, andbase tea, andblack tea)
3. Fragrance: a psychedelic colourful accent of spices (flavouring, andscent flowers with flowers)
4. Sweet: A Beautiful Connection (Sugar tasting, andMilk tea calories)
5. Ware: Visual Experience of Taste (Pot Selection, andmilk tea cup)

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Milk study for pot-boiled milk tea

The situation of milk used according to experience:Fresh Milk (Recommended)Cream, milk powder, condensed milk, evaporated milk, milk syrup sauce, vegetable milk...

Please note that you must use fresh, whole or high fat milk or the flavour will be too thin.

Ratio of milk to tea

1. Indian styleMilk Tea: Milk tea has a very heavy, thick flavour and is generally called thick milk tea. 4 (fresh milk):1 (water) or all fresh milk is used to make it, which is great for milk tea drinkers. When fresh milk is boiled, it will boil and produce a fishy flavour, so spices are often used to remove the fishy flavour.
2. (Most Recommended) British: The main flavour is the traditional black tea aroma, which is commonly used.English Breakfast Tea, andEarl Grey TeaThe classic ratio of 4(water):1(milk) is used to form the recipe. The tea flavour is the soul of the whole pot-boiled milk tea. Teacher Han Yi's personal favourite is the English style pot-boiled milk tea, of course, adding spices also has a special flavour.
3. Hong Kong Style: Occasionally with baked egg shells, must have Ceylon Tea, Safflower evaporated milk. (4:1 )
4. Thai style: must be hand-labelled black tea, sugar, fresh milk, condensed milk, evaporated milk.
5. Mongolia: There are many versions, usually it is necessary to choose green brick tea, salt,chewing on milk(Mouth), ghee, fresh milk, fried rice, beef jerky, milk skin tofu, Tuan Gongzi only made a few times, you can refer to 『Mongolian Milk Tea, a blend of wildness and tenderness ' film.

For more information Milk, fresh milk: the important part, whether as the protagonist or supporting role, is the soul of milk tea.

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Sugar is wonderfully blended

The best mixers are commonly found in brown sugar, brown sugar, granulated sugar, white sugar, sugar cubes, and so on. Basic concepts of sugar tasting.

Spice pots for milk tea are recommended for a thick, heavy and stable flavour.unrefined sugarIt is full of happy flavours.

Adding sugar to the milk tea during the cooking process will prevent the flavour from going off when it cools down.

If you don't add sugar, it tastes good hot, but when it cools down, the flavours will separate, but if you add sugar, it will become one.

Note: For milky greens, white sugar is more refreshing.

 

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Masala Flavouring

Cinnamon, cloves, fennel, etc., are relatively easy to obtain spices, outside to make spice marsala is 10-20 spices ground into powder, you can go to the end of the article website to buy the relevant spices or packets of ingredients.

See also Spice Science:Introduction to Flavouring: A tea taster's word for the five senses of aroma and flavour.

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Here are some of the most popular pot-boiled milk tea restaurants.Classic Recipe::

1. IndiaclassicCinnamon, cloves, aniseed, black pepper + bay leaf or other thematic flavours such as ginger, fruits, with a strong woody tone.
2. Floral: Vanilla plants, dried flowers such as osmanthus, jasmine, roses, herbal tea recipes incorporated into pots of milk tea, which are very flavourful but have a bitter taste when cooked for a long time.
3. Original Tea Flavour (Unflavoured)The perfect ratio of milk and tea, the choice of fresh milk and tea will be the main part, and fruit juice and sugar can be added to give the aroma and flavour. In addition, flavoured syrups, caramel sauces, and special fruit sauces that are commonly found outside are all common styles that may be incorporated into the third type of pot-boiled milk tea.

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Water quality is also needed to make milk tea

For the more discerning, you can even use imported water, mineral water, such as Japanese water, which is relatively smooth and delicate, and European system water, which is thicker and more masculine. It is recommended to use soft water that is sweet to drink, and well-controlled water can be more suitable for creating an excellent environment in the pot, so that the tea will be better when it is integrated into the pot to cook milk tea. Raw drinking water, mineral water, the taste of water affects the proportion of quite large, raw water boil roll softer, but will take time to heat to boiling, would recommend the use of filtered water, boiled water, focusing on the removal of chlorine flavour. Extended reading:Do you need good water to make milk tea?

Cinnamon Spice Milk Tea

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Learning the skills you can't forget

Nowadays, many people are no longer satisfied with commercially available milk tea containing chemical ingredients, and they are also concerned about the quality of the tea leaves in hand-rocked beverage shops, which has led to another wave of the pot-boiled milk tea trend. When you make your own milk tea, not only can you choose the best and safe ingredients, but the taste of the milk tea is also particularly delicate. Spend a few minutes cooking by hand, wait quietly for the tea to boil in the pot, and then savour it, this is how you should spend a good day.

 

 

If you want to upgrade the flavour of your pot-boiled milk tea, adding spices is definitely a good choice to make it more colourful. Teacher Han Yi, who specialises in developing creative tea blends, has designed 3 spice pot-boiled milk tea for this course:Classic Mashaara Spice Milk Tea, andVintage Cinnamon Spice Golden Milk Tea, andWild Nature Aroma Milk TeaIn addition to the tasting session, he also demonstrates the steps to make spiced milk tea, which is a must for milk tea drinkers!

In this two-hour tasting session, the teacher will introduce the spice knowledge, spice classification, spice blending skills and aroma memory in a lively way; and through the tasting activity, let you expand the golden experience of sight, smell and taste, so that you can better understand your own preference for the flavour of spice milk tea.

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Come and join us for a hands-on class on pot-boiled milk tea!

Thick milk tea is the love of many people, but the English milk tea is a very important tea flavour milk tea, in addition to Thai milk tea, stocking milk tea, and some people have even had Mongolian steppe milk tea, do you know that all these can be cooked by your own hands? Boiled milk tea, as the name suggests, is made in a pot, whether it is a milk pot, enamel pot, metal pot, etc. The combination of tea leaves, water, and milk in the pot, and the addition of sugar as a medium for the connection between the liquids, will result in a pot of hot, thick, and pure aroma ...

Lecture Theatre Programme "Milk Tea in a Pot

Subject of the course:

1. Those who wanted to learn tea in the past but got nothing out of it
2. Employees who can't find happiness in the company they work for
3. Creators who can't find inspiration
4. University students who are uncertain about their future
5. People who think they want to open a drink shop, confectionery shop or tea house but know nothing about it.
6. For those who simply want to learn how to make good tea

Course Difficulty:★★★★★

Course Duration:2-3 hours (depending on site conditions)

Course Objectives:

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.

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.

Suggested Pot Tea Course (3(hours)

A Activity Flow:

• 00:00 - 01:00 Session 1: Selection of utensils, ingredients to be used, and gold ratio for pot-boiled milk tea
• 01:00 - 02:30 Session 2: Demonstration of Cooking Techniques, Hands-on Artistic Teaching
• 02:30 - 03:00 Questions and Discussion (Q&A)

Advanced Milk Tea Application Course (3(hours)

B Activity Flow:

• 00:00 - 00:20 Session 1: Comparison of Strong Tea and Base Tea
• 00:20 - 01:00 Session 2: Spice recipes and different tea combinations, limits of fresh milk, stirring method
• 01:00 - 02:00 Session 3: Practical Cooking Methods, Mixing Practices
• 02:10 - 03:00 Session 4: Questions and Discussion (Q&A)