羅德師傅，港式奶茶

11歲入行，冲奶茶到人生最後一日。

人：

訓練，知識在最近10~20年已進步不少。

機：

大都有規範。

物：

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。

本地有供應商，大批量採購，質量相對穩定。但仍有自己blend

法:

6步曲

接近SOP。

品嘗tasting ：

三大條件：香、色、味，首先聞起來要有茶香，看起來茶色要金黃、最好有「掛杯」效果，最後喝起來味道要夠香滑，不會漿口，且帶回甘、不苦不澀。

特式：

單一化。多奶，少奶，茶走，凍飲。還有待開發。

如何提昇：

比賽

組織類似SCAA？

羅師傅指：「我覺得奶茶是一種文化，是我們香港人獅子山下精神。」

Reference：

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