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港式奶茶

 


 

what is 嚡口, 澀口,滑口? is it over extraction? under extraction?

afaik 橙白亳 is type of tea leaves picked, and not tea particle size. confusing.

tea particle size are mainly: 

whole leaf, (粗茶)broken leaf, (中粗)fanning, (幼茶)dust

the tea grading do not match any worldwide terms. strange


 class teaching subjects

金茶王港式奶茶深造班:

​    主要學習拼配茶及每款單茶的特性

    時間溫度對茶的影響

    用不同淡奶/煉奶對奶茶的影響

    由過往金茶王得獎者教授

    小班教學

    工具材料全包

so don't take such classes too seriously. even though they have beginner and advanced class, they won't be recognised to any international tea organisation standards

Lipton:


 做法:


羅德:
要成就一杯好的港式奶茶,每一個步驟都相當重要,包括撈茶、煲茶、焗茶、撞茶、撞奶。羅師傅花了超過 30 年時間鑽研茶葉,認為土壤、天氣,甚至每一造茶的處理方式都會影響味道,要靠師傅用經驗判斷調整,沒有特定比例。

主要採用斯里蘭卡、加上其他產地的紅茶葉,而且會混合粗茶、中粗、中幼、幼茶,粗茶取其香、中粗與中幼作平衡、幼茶取其味。奶茶的另一元素奶則用黑白淡奶,羅德師傅說這是行內公認最適合港式奶茶的選擇,乳脂濃度、甜味都跟斯里蘭卡紅茶最搭。

茶:水 = 1:20

快茶,慢茶: 指焗茶時間。快茶8-10分,慢茶15-20分。

kamcha 

SCMP, 老爺點心

蘭芳園

口利福 Archan chan

unilever  

zhihu

金仔KamchAI robot, 2

拉茶2,  teh tarik 

Blue field tea centre

山浪 

樽裝茶 評測

陳子平: 撈,焗,撞,回,吊,落奶,冲茶

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