[Hong Kong Story] Hong Kong senior master reveals why "Hong Kong-style milk tea" is called "stocking milk tea"

  [Explanation] With a strainer in one hand and a teapot in the other hand, the amber black tea is tilted down, and the fragrance of the tea is overflowing.

If you want to find the classic taste of Hong Kong, Hong Kong-style milk tea is one of them.

According to Liu Qinkun, a senior milk tea master in Hong Kong, whether a cup of milk tea is fragrant and smooth depends on the craftsmanship.

Making tea, pulling tea, bumping into milk... One trick and one trick seems simple, but there are doorways inside.

Liu Qinkun attributed his more than 30 years of tea brewing experience to "five major moves."

  [Live Voice] Hong Kong-style milk tea master Liu Qinkun

  Put some tea powder down, this tea powder is 4 ounces.

This is called "the fairy out of the bath", the tea powder is slowly absorbed in hot water.

The tea bag must not touch the plastic pot underneath.

Let's make a demonstration (tea).

The second trick is called "mountains and running water", hit slowly.

"Jianghai churning" and "shifting stars", turn the tea powder up and down, so that the tea flavor that comes out will be more completely released. The last trick is called "Hai Na Baichuan", (pot) there is milk and sugar in it, a cup is good The beautiful Hong Kong-style milk tea was born like this.

  [Explanation] If it is said that tea-drawing tests the skills and techniques of the milk tea master, then making tea is the art of time and temperature.

Let the tea powder, water and air fully contact and oxidize.

If the cooking time is insufficient, the tea aroma will not be fully released. If the tea is cooked for too long, the tea will be dim and the tea will taste bitter.

  [Concurrent] Hong Kong-style milk tea master Liu Qinkun

  Because this time needs to slowly release the taste of tea, it takes about eight minutes, we are not in a hurry, so if we do not cover the lid, its fragrance will evaporate, so we need to cover the lid, but not too solid , If you cover it too tightly, the refreshing taste of the tea will not disperse.

  [Explanation] According to historical records, milk tea originated in Tibet, China, and passed to India via Tibet in China in the 17th century, then to the United Kingdom, and then from the United Kingdom back to Hong Kong, China.

The traditional Hong Kong-style milk tea originated from the old streets of Hong Kong in the early 20th century. Hong Kong people increased the proportion of tea flavor when making milk tea, and made milk tea that is more acceptable to Hong Kong people, which is the "Hong Kong-style milk tea" that has been circulating today.

"Hong Kong-style milk tea" also has a beautiful alias-"stocking milk tea".

  [Concurrent] Hong Kong-style milk tea master Liu Qinkun

  Why is it called silk stocking milk tea?

Because the cloth used by itself is cotton cloth, white.

After making a lot of tea and filling it a few times, it produces a very beautiful color, like silk stockings.

So the milk tea master told others that this is silk stocking milk tea, so everyone passed on word of mouth, and thought the name was perfect, so it was called silk stocking milk tea.

  [Explanation] Nowadays, when people talk about "stocking milk tea", in addition to the long-term soaked strainer like stockings, they praise the silky smooth taste of milk tea, which has become the unique color and fragrance of Hong Kong-style milk tea. Sign.

Accompanied by milk tea for half a lifetime, for Liu Qinkun, milk tea has already become a part of his life.

In his early years, he traveled frequently between the two places in order to teach Hong Kong-style milk tea skills to mainland lovers.

  [Concurrent] Hong Kong-style milk tea master Liu Qinkun

  (Last century) Since the 1990s, we often went to the mainland to teach. Zhongshan, Zhuhai, Dongguan, Guangzhou, and of course Shenzhen was the focus. We would all teach in Beijing, Shanghai, Wuhan, Quzhou, and Xiamen.

Every place, or many of my disciples and grandchildren are in the Mainland.

I think people from the Mainland accept our Hong Kong culture very quickly.

Milk tea was not used to drinking from the beginning. A cup of four yuan was too expensive, but now it needs to be thicker and more expensive to drink. They can accept it.

  [Explanation] Liu Qinkun is happy to see that this half-life of hometown taste can be served on tables everywhere, and hopes that this traditional Hong Kong culture can be known and loved by more people.

Editor in charge: [Song Fangcan]