 Recipes of finger-licking good milk tea
Added: 10/29/2005 |
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Pearl milk tea or bubble tea is an iced tea mixture with milk. It takes its origin in Taiwan and is of great popularity in Asia as well as in Europe, Canada and the United States. Two other names for it are black pearl tea or tapioca tea. If you have never tried this kind of tea, and order it in some café, do not be surprised when you find black gummy balls of tapioca at the bottom of the cup. The very name of the tea presupposes it.
Although milk tea is a general name for teas mixed with milk, there is a great variety of milk tea recipes, each possessing its own unique taste and flavor. Pearl milk tea is one of the most original milk teas, further varying in the ways of its preparation. Generally, pearl milk tea or bubble tea is a mixture of iced tea with sugar, milk and possibly some flavorings. The flavorings added to bubble tea are usually fruit powders, fruit juice or syrup. Bubble gummy balls made of tapioca are housed at the bottom of the cup, which are sucked by means of a wide straw during your drinking, adding some chewing to the sips. Regardless of its name, the tea is now available in some cafes in the United States, Canada, in major European cities, such as London and Paris, and of course, in Taiwan. The alternative to traditional bubble tea is tea in which tapioca pearls are substituted with coconut jelly. If one has no opportunity to try this tea in the places mentioned above, but admires drinking milk tea, it is possible to prepare any other original tea with milk. The following recipe of banana milk tea will be quite handy. For banana milk tea, you will need 3 oz. Banana Powder, 2 oz. Creamer, 1 oz. Fructose, 4 oz. water, 8 oz. tea (either black or green), and half cup of ice. First, you should add banana powder, creamer and fructose into 2-3 oz. of hot water and stir it. Then, add 8 oz. of tea and half a cup of ice into the drink and stir with a cocktail shaker. Your tea is ready to serve. Some people prefer drinking tea with cream, close relative to milk, but, in fact, cream tea is referred to the meals itself, consisting of hot tea, freshly baked scones, jam and clotted cream. The cream tea is considered the regional dish of Devonshire and the inhabitants of its "motherland" treat the preparation of it very pit-a-pat. Clotted cream is thick, yellow cream made by gently scalding or heating unpasteurized milk. The inhabitants of Devonshire believe that only Westcountry with its generous soil and mild climate is the most favorable area for the cattle to give milk with a high enough cream content to produce clotted cream. Cream tea is usually served at four as this tradition has come from the country, where all the family after a hard work in the field is very hungry and thirsty, and there is no time to prepare full meals. However, there are many cream tea recipes, but generally, cream is mentioned in the name of the tea, but it is exchanged for milk in the content. Try one more recipe of milk tea - Indian Railway tea: for one quart, you will need 2 cups of water, 3-4 whole cloves, one stick cinnamon, 3-4 cardamon pods (cracked open). Boil all the ingredients; let stand as long as possible, then add to ¼-cup loose black tea (or 4 tea bags) and let steep. Then add 2 cups of milk to the tea-spice mixture and heat (do not boil). When hot, strain and add 4 tablespoons of sugar stir and keep hot. Enjoy your drink. Generally, one can use his fantasy and experiment over tea preparation and create his own "hybrid" which can become "the first treatment to the guests".
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