Sock milk tea

The perfect port tea — the tea must be strong enough, the milk must be thick enough, the entrance must be as thin as silk, not glitter, but honey, with a taste of cream, the thickness of the tea must be determined mainly by light milk and tea soup, and the milk must be thick enough so that the milk can condensate on the surface with a cup of milk. The cup is only half-qualified, the milk must not cover up the smell of tea, and the entrance must not be shrouded to make a perfect cup of Hong Kong tea. The history of Hong Kong-style milk tea: after a growing fluency in the UK, tea from China alone began to fall far short of what was needed, while Britain spent more and more money each year on buying tea. Tea was actually the cause of the Chinese-Japanese opium war. The British wanted to drink tea, but they didn’t want to spend too much silver. The problem was that there was no free tea and then the UK imported opium into China. It was true that a few years later, Britain had actually had free tea, and after the opium war had failed, in a treaty signed by the Qing government, in addition to a great deal of silver, it had been a burdened tea. At the same time, the United Kingdom had allowed the colonial country of Sri Lanka to grow tea to meet its needs, and Sri Lanka had now become a major exporter of tea in the world. Hong Kongers call Sri Lanka Ceylon, which is so cold, so there is a cold tea in Hong Kong milk tea. The British drink tea from China, but don't create one. They like sugar and milk, or lemon tablets, and bring in a tea tea from Hong Kong's milk and lemon tea called “Western Tea” instead of traditional tea. In Hong Kong, Hong Kong ' s milk tea is not popular because of its bland taste and Hong Kong ' s people do not like it, and the restaurant owner has been able to develop Hong Kong ' s milk tea on the basis of British milk tea. The tea is lavish and long-sweet, and Hong Kong ' s reputation has lasted for over a hundred years。