Rhizoma japonicae

Pearl milk tea, originated in Taiwan, has been loved by the majority of consumers after flowing into the mainland and gradually swept all over the country. Pearl milk tea is based on black tea and green tea as the basic raw materials, mixed with milk, and then according to the preferences of different taste of fruit powder and QQ smooth pearl, the taste is very delicious, it is not only in taste, but also pay attention to the color of the difference, can attract young consumers.

Big nine milk tea tastes diverse, there are coconut milk tea, strawberry milk tea, taro milk tea, green apple milk tea, oolong milk tea, matcha milk tea, Yuenyeung milk tea, lemon milk tea and many other series, to meet everyone's taste, widely popular, thus occupying a certain share of the beverage market.

Taste nine milk tea fresh taste, taste, both milk aroma, and black tea sweet alcohol, as well as a variety of fruit flavors of soft and fresh. And in terms of taste, constantly innovate and gradually expand their own market.

Now Jiujiu milk tea has two series: pearl milk tea series and preserved milk tea series, pearl milk tea series is divided into signature milk tea and flavored milk tea.

Hong Kong style milk tea, also known as "silk stockings milk tea", is a kind of drink with Hong Kong characteristics, which is very popular among milk tea lovers. Hong Kong-style milk tea is mainly made of black tea mixed with strong fresh milk and sugar, and the volume of the cup is large. It can be drunk hot or frozen. Combining the characteristics of Hong Kong style milk tea and pearl milk tea, Big Nine milk tea skillfully integrates the raw materials of pearl milk tea into the production process of Hong Kong style milk tea, and then uses a special milk tea technology to match it and finally make it. Therefore, Jiujiu milk tea not only has the strong fragrance of tea, but also has the sweet aftertaste of pearl milk tea, and the soft and fresh taste of various fruit flavors, and the taste is mellow, completely different from other pearl milk tea.

Bubble tea from the original milk tea to a wide variety of bubble tea, the combination of ingredients and base tea is dizzying, and almost can be customized by personal preferences.

Looking back at the history of the popularity of bubble tea, we can see that the early bubble tea in Taiwan was born in the foam black tea shop, and most of the initial emphasis on the fresh milk tea must be shaken. In the late 1990s, the introduction of the "automatic sealing machine" brought revolutionary changes to pearl milk tea

Many new investors in Taiwan, such as Lalee Cup, leisure station, Big League, Fast and so on, began to use automatic sealing machines to expand the chain of take-out beverage store business. Since then, take-away bubble tea shops have become the mainstream, and because of the participation of chain stores, businessmen can expand bubble tea to the world.

After the emergence of chain pearl milk tea shops, in order to manage the taste and speed up the production speed, many milk tea shops will change the current milk tea to the pre-mixed pearl milk tea. Most of the pre-mixed milk tea is not mixed with black tea and creamer before opening the store, but the main store directly provides it to the store in the form of pearl milk tea powder, adding water. If this pearl milk tea is not drunk for a few hours, it will be found that the powder is completely precipitated, and the above is transparent sugar water, which proves that the milk tea so adjusted is not soluble in water.

Pearl milk tea has high calories and should not be drunk for a long time. As health claims are gradually emphasized, traditional fresh bubble tea shops are active in the market: powder balls cannot be added with preservatives, black tea must be freshly brewed, fresh milk instead of high-heat creamer...

Today, the history of bubble tea records a successful case of innovation and popularization of traditional tea culture. And the return to nature of pearl milk tea, does it mean that after many years of popularity, pearl milk tea needs to be healthier and a standard system to measure the milk tea industry.

Pearl milk tea is mainly composed of pearls, vegetable fat powder, whole milk powder and tea. Pearl is a specialty of Taiwan, commonly known as "pink round", made of tapioca flour, to bite non-stick and toughness is preferred.

The main indexes of vegetable fat powder are fat and protein, and the taste and cost vary greatly with different raw materials. Plant fat powder suitable for milk tea:

1. Purity, whether the plant fat powder is smooth and tender in the mouth, mouth and throat, and if it has an odor, astringency, milk separation, etc., it means that the plant fat powder is very poor.

2. Thick, high quality plant fat powder has a natural oily taste in the mouth and throat.

3. Milk taste, fragrance, high quality plant fat end milk taste and fragrance is pure natural, rather than artificial addition, drink in the mouth, tongue, mouth is not strong, and in the mouth tail and throat is very natural and mellow.

The special tea for bubble tea is made from a variety of tea leaves. Varieties are generally coffee black tea, wheat incense black tea, Jinxiang black tea, Earl grey black tea and so on. Milk tea made with coffee black tea is more fragrant, while those made with wheat spice black tea, Jinxiang black tea and Earl Grey black tea are more fragrant and have a long aftertaste. Good tea leaves can taste the proper flavor and sweetness, while poor tea leaves only bitter and astringent.

Good black tea with good plant fat end does not necessarily make good milk tea, the combination of plant fat end and black tea is very important, a cup of perfect milk tea must have a balance of tea taste and milk taste, there is milk in tea, there is tea in milk, tea taste does not press milk taste, milk taste does not press tea taste.

The practice of double skin milk is also very simple, first the fresh milk boiled hot, but not open, while hot pour in the bowl, soon the surface of fresh milk produced milk skin, use chopsticks to Pierce the milk skin, slowly pour out the milk in the bowl, add the right amount of protein, white sugar, stir well, and then extend the edge of the bowl slowly pour back into the original bowl, the original milk skin,

It is important to do double skin milk selection, the quality of double skin milk depends on the freshness of the milk, the selected cattle

The cow grandmother must be fresh grass milk, and the double skin milk can be fragrant, smooth and thick.

Big mouth nine pairs of skin milk secrets :1. To use whole milk, the higher the fat content, the better; 2. Milk can not be boiled, otherwise the milk skin will break prematurely, the hot milk should be put for a while, so that the milk skin has time to fully condense; 3. To simmer slowly, the milk has just all curdled off the fire, old taste is not good; Leave a gap in the lid of the pot, if you do not leave it, the steam will drop on it and make bumps;

The essence of double skin milk lies in its milk skin, which is understood to be rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, can taste, the same is sweet taste, and can be added to the double skin milk with red beans, lotus seeds, nest eggs, raisins, ginger juice and other ingredients, a variety of styles, varieties Chen endless, to meet different preferences.

Then talk about the production points and repeat the production order

Heat a bowl of milk in a saucepan and pour into a small bowl until cool. At this time, fill a large bowl with egg whites (one large egg, two small eggs), sugar, and stir. When the milk in the small bowl is cool, carefully Pierce the milk skin and slowly pour the milk into the large bowl. If done properly, the layer of milk skin will lie securely on the bottom of the small bowl. Well, whisk the egg whites, sugar, and milk in the large bowl, then slowly, (but very slowly) pour back into the small bowl. If done properly, the skin at the bottom of the original bowl floats and covers the mixture. Put in a pot and steam. When the time is right, the pot is cooled, and new milk skin is formed. It is called double skin milk.

Big mouth nine pairs of skin milk method one:

Boil the newly squeezed buffalo milk in the morning and pour it into the bowl while it is hot. The hot air will make the surface of fresh milk produce milk skin; Wait until the milk is completely cool, then leave the skin to milk, and then add fine sugar and protein in the poured milk, put on the fire to simmer, and soon you can bear a layer of skin; Pour the stewed milk back into the original bowl, and a bowl of double skin milk is made.

Big mouth nine double skin milk method 2:

Double skin milk white, rich aroma, tender mouth, three senses account for all, it is not difficult to do.

Ingredients: a large bowl of Mengniu milk (about 400ml, according to the proportion on the line), two egg whites, two spoons of white sugar

Pour the milk into the pot and just boil it (burning for a long time will destroy the protein and can not afford the milk skin), and then pour into the large bowl, when you can see a layer of wrinkled milk skin on the surface of the milk. (If the milk skin is incomplete for half a day, you can put it in the microwave oven for one to two minutes, and the milk skin will appear completely)