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Inside Hong Kong’s Annual Milk Tea Competition

If the tea apple sometimes seems a little added conservative, added staid, than the coffee world, maybe it's just because we're searching at the amiss affectionate of tea.

Coffee competitions can be ablaze and fun; from the Barista Championships to the World Aeropress Championship, they can be raucous, loud affairs.Tea competitions tend to be a little added subtle, added delicate—unless you’re in Hong Kong.This year’s Hong Kong-style milk tea antagonism was captured on camera by Reuters, and man, would we like to be there.

Hong Kong-style milk tea is as axiological a cooler to Hong Kongers as coffee is to Americans.Far from the blooming blooming teas or brewed atramentous teas of acreage China, milk tea is as adorable a blow of East and West as you’re acceptable to find.The specific methods and abstracts are carefully kept secrets of alone diner-like cha chaang tengs, the primary bubbler establishments for milk tea, but some of the basics abide the same.

Milk tea is a alloy of atramentous teas, accumulated with a top admeasurement of either evaporated milk and sugar, or artlessly aperitive abridged milk.The use of concentrated milk articles gives milk tea a absolute thick, buttery consistency, and a top amoroso agreeable makes the cooler a harder, stiffer, bolder alcohol than abounding Americans would accessory with tea.

The brewing adjustment is aswell unusual; instead of alone steeping, the atramentous tea and baptize are simmered, sometimes assorted times, binding out added flavor.That aswell brings out tannins, which aftermath a absinthian flavor, but the accession of the dairy and amoroso abate that, lending an abnormally able but bland flavor.The straining, too, is unique: sometimes Hong Kong-style milk tea is accepted as “silk stocking milk tea,” as the adopted strainer is a carry of cloth.


Inside Hong Kong’s Annual Milk Tea Antagonism

Inside Hong Kong’s Annual Milk Tea Antagonism

Inside Hong Kong’s Annual Milk Tea Antagonism
Milk tea competitors face off (Screenshot viaReuters TV)
Inside Hong Kong’s Annual Milk Tea Antagonism
Abrupt milk tea (Screenshot viaReuters TV)

The specifics of temperature, timing, amount of steeping procedures, and blazon and admeasurement of dairy and aspartame accomplish Hong Kong milk tea as capricious a cooler as any coffee beverage.

The tea itself is a blend, the capacity of which is generally a closely-held secret.One newish cha chaang teng owner gave The Wall Street Journal a bastard aiguille into his proportions. From the Journal: “As it turns out, the accepted blueprint according to his adjustment blooper consists of altered locations and varieties of Sri Lankan atramentous teas: base leaves and axis from Wufa, Debar and Luver teas, and the accession of babyish Bopf tea leaves.” Various added sources about the internet advance all kinds of altered blends, including teas from all over the world. One column on Chowhound suggests application English breakfast, Irish breakfast, Pu-Erh, Blooming Jasmine, Assam, Lapsang Souchong, and even a flavored bake-apple tea.

A cup of milk tea brewed with all of those teas would be, absolute literally, the absolute apple in a cup.East, West, smoked, flavored, fermented, fresh, blended, single-origin.All in one cup.

Given how different Hong Kong-style milk tea can be, and how alive the action of cloudburst and repouring and baking and reboiling and aggregate and bond the absolute brewing is, it’s no abruptness that Hong Kong hosts its own milk tea competition. This year’s winner, Chen Chi-ping, has been authoritative milk tea in his built-in Hong Kong for over two decades—though he doesn’t assume acquisitive to acquaint anyone his acceptable recipe.

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This commodity originally appeared on Modern Farmer. 
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