Milk tea

People often like to add other ingredients when drinking tea to adjust its flavor. Some foods can stimulate the tea, making its aroma more intense, while others can enhance the tea's health benefits. What is the best thing to pair with Pu'er tea? It depends on your goal. If you want to cleanse your digestive system, you can pair it with honey. If you're looking for beauty benefits, rose flowers are a good choice. The Chinese approach to tea consumption has never been limited to plain drinking. On the contrary, there are many ingredients that complement tea well and can be excellent for adjusting flavors and promoting health, even for Pu'er tea, which is often associated with plain drinking. The people of Yunnan have their own unique additions to this tea. Combinations for Drinking Pu'er Tea 1. Pu'er Ripened Tea with Honey Ripened Pu'er tea can be enjoyed with honey, making the brewed tea sweet but not cloying, with an improved taste and higher nutritional value. To prepare, place ripened Pu'er tea in a clean teaware, pour boiling water over it, and steep. Once steeped, transfer the tea to a cup, let it cool slightly, then stir in an appropriate…

Brewing a perfect cup of black tea not only brings delicious enjoyment but can also energize your day. Whether you're a newcomer to black tea or an experienced tea enthusiast, this article will guide you through the simple and precise steps to brew a delicious cup of black tea. (Image source from the internet; please delete if infringement occurs) Select High-Quality Tea Leaves First, choosing high-quality black tea is the foundation of brewing a good cup of tea. There are many types of black tea on the market, including Assam, Darjeeling, and Ceylon teas. You can choose the suitable leaves based on your taste preferences. If you prefer a robust flavor, you can choose Assam tea; for a lighter taste, try Darjeeling tea. Use Suitable Water Quality The quality of water greatly affects the taste of tea. Using purified water, filtered water, or spring water is the best choice, avoiding distilled water and tap water as they can affect the natural flavor of the tea. Heat the water to 212°F (100°C), which is the optimal temperature for brewing black tea. (Image source from the internet; please delete if infringement occurs) Prepare the Correct Tea-to-Water Ratio To achieve the best flavor,…

The question of whether dark tea is better steeped or boiled is one that often comes up. Opinions on this matter vary widely, with each side presenting their own arguments. This can be particularly confusing for those new to dark tea. In fact, both steeping and boiling are viable options for drinking dark tea, they're simply different ways of enjoying the beverage. However, there is a common misconception that dark tea should only be boiled, as this is how it is traditionally prepared by nomadic people on the frontier, be it in milk tea or butter tea. The suitability of steeping versus boiling dark tea really depends on the individual, the setting, the age of the tea, and the grade of the raw material used, and there's no one-size-fits-all answer. Historically, dark tea was primarily sold to provinces where ethnic minorities lived in the northwest border regions, hence the name "border tea." Nomads in these areas consume a diet rich in beef, mutton, and dairy products, which are high in fat and low in dietary fiber and vitamins. This makes dark tea a necessity for them. As such, dark tea has been an indispensable part of life for the people…

Introduction: Okinawa, originally named Ryukyu, was a vassal state of China during the Ming and Qing dynasties. The name "Ryukyu" was given to the archipelago by the Chinese during the Ming Dynasty. Historically, Ryukyu maintained close cultural exchanges and maritime trade with China, Japan, Korea, and Southeast Asian countries. Nearly transparent Okinawan sea In the mid-17th century, after the transition from the Ming to the Qing dynasty, the Qing dynasty became the ruler of China. In its relations with Ryukyu, the Qing dynasty continued the tributary system established by the Ming dynasty. With the increasing frequency of exchanges between Qing China and Ryukyu, the method of infused tea preparation also spread from Fujian to Ryukyu and became popular there in the early 18th century. The 18th-century Gongfu tea drinking methods and utensils that were transmitted from Fujian to Ryukyu have since become the basic model for Ryukyu Infused Tea. In 1718 (57th year of the Kangxi era), Xu Baoguang traveled to Ryukyu as a vice envoy for the investiture mission. Due to typhoon weather, he stayed in Ryukyu for nearly a year before returning to China. During his stay, he extensively researched local customs and social conditions, leaving behind the…

Fu brick tea can be brewed or boiled. This type of tea is made from fermented dark tea, and its leaves are relatively coarse and contain a certain proportion of tea stalks. When brewing, use boiling water, and you may rinse the tea 1-2 times. It has a high tolerance for brewing and a robust flavor. You can also prepare it by boiling, but pay attention to the amount of tea used, as too much can be overpowering. Fu Brick Tea: Better Brewed or Boiled? Fu brick tea can be brewed or boiled, but overall, brewing produces better results. Brewing Method: Place the Fu brick tea in a cup and pour boiling water directly over it. Cover the cup and let it steep for 5 minutes before drinking. Boiling Method: Put the prepared Fu brick tea into a glass pot, add an appropriate amount of water, and after boiling, add cold spring water. After boiling again, strain the tea and remove the residue before serving. Fu Brick Tea with Milk: Place the prepared Fu brick tea in boiling water and simmer for 10 minutes. Then add milk and bring to a boil. Use a strainer to remove the tea residue…

Black tea and milk can indeed be enjoyed together—think of the classic combination in milk tea. Some people say that milk should not be consumed with tea, as the calcium in milk can bind with oxalic acid in the tea, making it unabsorbable. This theory doesn’t hold up. Compared to vegetables, tea is not a major source of oxalic acid. A teabag contains 4-6 mg of oxalic acid per gram, and each molecule of oxalic acid can bind with two calcium ions. The molecular weight of oxalic acid and the atomic weight of two calcium ions are roughly in a 1:1 ratio. Brewing a cup of tea typically requires 1-2 grams of tea (for most people), which would contain no more than 12 mg of oxalic acid, resulting in a loss of only 12 mg of calcium. However, half a cup of milk (100 grams) contains 100-120 mg of calcium, so even if 12 mg were lost, it would only be one-tenth of the total, not something to worry about, and certainly not leading to osteoporosis. Can I Add Milk Directly to Black Tea? Milk can be added directly to black tea. Milk is rich in protein, calcium, and other…

Basic Introduction to Nepalese Black TeaDue to Nepal's proximity to the world-renowned black tea-producing region of Darjeeling, India, many Nepalese work in the tea gardens of Darjeeling. They have inherited the excellent tea-making techniques from Darjeeling, and as a result, the standard of black tea production in Nepal is also very high. The black tea here is a beverage that is very beneficial to health, providing freshness to both body and mind. Nutritional ValueBlack tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, and aspartic acid. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the chemical composition of the fresh leaves. Components like theaflavins and thearubigins are produced, and the aroma becomes more pronounced than in the fresh leaves, forming the unique color, aroma, and flavor of black tea. Product CharacteristicsThe milk tea in Nepal is basically made with local black tea. The black tea is quite delicate, and the small wooden boxes used for storing the tea leaves are very exquisite and worth collecting. Tasting and Serving MethodsIt can be enjoyed plain or mixed.* Plain Drinking Method: Take a small amount of…

In the town of Tanghu, Suichuan County, Ji'an City, Jiangxi Province, after the beginning of spring, walking through the verdant tea gardens, one is greeted by lush greenery everywhere, brimming with vitality. Though nearly 60 kilometers from the county seat, this place lacks neither hustle and bustle nor a lively atmosphere. Food touches the heart most profoundly. There are over thirty restaurants of various sizes in the market town. Among them, the "Tanghu Grand Hotel," located opposite the farmers' market and in operation for many years, is highly regarded for its "delicious, affordable, and satisfying" offerings. Photo of Dogumao tea garden taken by Li Shuzhe. Currently, in preparation for New Year's Eve dinner, the proprietress, Chen Xiaoyan, is busily engaged: "The flourishing cultural tourism has brought us a large number of customers, and we must give back to our hometown, creating more value." She innovatively incorporates Dogumao tea into dishes, developing a variety of unique tea-based culinary creations that have won several awards at the county's two consecutive culinary competitions featuring tea culture dishes. The tea-infused spare ribs, which are rich but not greasy, the harmonious shrimp with tender tips, the paper-thin tea dumplings, the uniquely shaped tea-stuffed mushrooms, and…

The coffee and tea beverage economy continues to expand, becoming an indicator that directly reflects regional economic vitality, symbolizes urban prosperity, and showcases the lifestyle of city residents. The coffee and tea beverage industry in Wuhan is accelerating its development, with market penetration rates continuously rising. Coffee and milk tea are not only a "lifesaving elixir" in the hands of Wuhan residents but also an organic fusion of Wuhan's urban culture and commerce. Wuhan is focused on becoming the first "Coffee + Tea" capital in the country. In recent years, three changes have occurred in Wuhan's coffee and tea beverage market: first, the government has increasingly prioritized consumption, laying the foundation for the industry's rapid development; second, the market penetration rate of coffee and tea beverages has gradually increased, and the consumer base has grown accordingly; third, there has been a noticeable increase in customer demands for the quality of coffee and tea beverages, driving brands to continually update their products. Image | Scenery of Wuhan On June 12th, the Wuhan Municipal Bureau of Commerce issued the "Work Plan for Promoting High-Quality Development of the Coffee and Tea Beverage Industry in Wuhan City" (hereinafter referred to as the "Work Plan");…

With the beginning of the Liqiu solar term, the hashtag “The First Cup of Milk Tea in Autumn” trended on Weibo, sparking a wave of new tea beverage consumption. This year, many new tea beverage brands have added health labels to their ordering pages. As competition in the new tea beverage industry intensifies, embracing health has become a new direction for industry development. In recent years, the number of new tea beverage enterprises in our country has steadily increased, and the overall market scale has expanded. The homogenization of competition in the new tea beverage sector has become increasingly fierce. According to the 2023 New Tea Beverage Industry Research Report, jointly released by the China Chain Store Association’s New Tea Beverage Committee and Meituan’s New Food Service Research Institute, the national new tea beverage market size is expected to reach 149.8 billion yuan in 2023, and it will further expand to 201.5 billion yuan by 2025. However, while some new tea beverage brands are rapidly expanding, they have also exposed certain issues, such as solely pursuing business performance at the expense of consumer rights protection. The China Consumer Association’s report on the top consumer rights protection concerns in the first…

The Charm of the Gaiwan A gaiwan is a traditional tea vessel with a long history, consisting of a bowl, a lid, and a saucer. Not only is it elegant in appearance, but it is also highly functional. Using a gaiwan for brewing tea allows better control over the steeping time, maximizing the release of the tea's aroma and flavor. Many people enjoy using a gaiwan because it provides a serene and relaxing experience. (Image source from the internet; please delete if infringing) Steps to Brew Tea with a Gaiwan Prepare the Tea Utensils: First, you need a clean gaiwan, a teapot, and a teacup. Ensure all the utensils are clean so as not to affect the taste of the tea with other impurities. Warm the Utensils: Before using the gaiwan to brew tea, rinse it and the teacup with hot water. This not only cleans the utensils but also raises their temperature, making the brewed tea more fragrant and rich. Place the Tea Leaves: Depending on the type of tea and personal preference, place an appropriate amount of tea leaves into the gaiwan. Generally, less tea is used when brewing with a gaiwan compared to a teapot due to…

Black tea is loved by many, and one key reason is that it belongs to the category of fully fermented teas, with a gentle nature. Black tea has a mild temperament and is generally well-received even by those who seldom drink it or are trying it for the first time. While many people enjoy drinking black tea, they often do not pay much attention to the brewing method. Below, we will explain the correct way to brew black tea. The Correct Method of Brewing Black Tea The first step is to choose suitable teaware. It's important to know that any tea requires specific utensils. For black tea, a white porcelain cup is best, as it helps to bring out its unique flavor; The second step involves using good water and ensuring the water temperature reaches around 95 degrees Celsius. High temperatures help extract polyphenols and caffeine from the black tea leaves effectively; The third step is to steep the tea. First, warm up the teaware with boiling water. Then pour hot water into the teapot or teacup and let it sit for 3-5 seconds. This allows the aroma of the tea to develop and the leaves to settle. If using…

Compared to green tea, black tea (red tea in China), and oolong tea, some people may be less familiar with dark tea, which is also one of the six major types of tea. So how do you select dark tea? And what are the ways to enjoy it? Let's take a look together, tea enthusiasts! ONE How to Select Dark Tea Appearance If it's compressed tea, high-quality dark tea typically has these features: intact brick surface, clear mold pattern, distinct edges, no cracks on the side, no old stalks, and not too many fine tea fragments mixed in. If it's loose tea, then even, lustrous strands indicate good quality. Taking premium Fu brick tea and Qianliang tea as examples, vibrant "golden flowers," large and abundant, are key characteristics of top-quality teas. Aroma High-quality dark tea carries a fragrant aroma of fungi or smells like pine smoke; aged tea has a mature fragrance. For example, both Fu brick tea and Qianliang tea have a unique fungal aroma; while wild dark tea has a faint, refreshing scent that can be invigorating. The aroma of the brewed tea can also serve as an important criterion for identification. The tea liquor of aged dark…