Whether or not it makes a "massive" difference, taste is always a personal thing. However, there is a list of global history on tea pulling. Originally when human hands played an important part before machines, one of many reasons to pull, was to create a smoother texture. In other cultures while other ingredients are added to the tea, it also serves as a purpose to blend and froth well.
@@Lucky33x88 I find that smoother texture can be controlled by the amount of evaporate milk used. A lot of hker are too lazy to pull the tea and end up just pouring it once. Aside from smoothness, is there any other difference?
@mikoal Right on! You figured a way to best suit to your taste and palate. I love evaporated milk too! As for the amazing history of tea pulling, searching up any trustworthy sites, or hitting the library would do... way better than my words. Now I have craving for a nice cold milk tea with a dash of Bailey's 😋 Cheers!
我做冰室時奶茶賣三毫子一杯，波羅包一毫一個，那時還未有外賣紙杯和外賣盒用，最多一日用到三箱黑白奶，兩合西檸。我用三種茶葉，粗幼茶加小黃罐，每次溝百幾磅茶。爐餅座定三，四壺茶用，現在香港還有無以前啲環境呀？七零年的時代了！滿滿的回憶！
同意主持說的👍現没有從前茶葉了，7.80年代路過茶餐廳也聞到茶香味，聞到也醒晨😅
師傅晚安，一杯港式奶茶加個菠蘿包，簡單嘅下午茶就陪伴左我地呢一代香港人。由西冷紅茶到今日絲襪奶茶，無論點變都係香港嘅文化資產。
我練習煮茶有一段很長日子(十年以上)，星星師傅的不起泡煮法對於捷榮低地茶絕對是一絕，我煮了50壺茶來驗證這個火路。
学了。 看了3次
在英國 我學本地人用PG tea， 再加clotted cream 代替花奶 好滑口 也可以過下茶癮😊😊😊
多謝分享
英國網友都可以試下呢個配方
传承係好重要的，星星師父，支持你
溫故知新都是好事, 如果未看過, 就當新片來看也無防, 何必介意新片或復刻的
感謝支持
絕對同意呢位網友嘅留言👍
星星師傅個台係可以滿足到想學嘢嘅人。 如果當咗自己揸莊有其他要求，真係有d多舊魚囉。
係呀
若是那個媽咪.貓咪就唔係咁講咯喎。🤣
星星您好⋯⋯當然未看先點讚 🎉小弟飲咗奶茶超過四十年了😂😂
7.80年代用車仔红茶包己非常好飲，現車仔茶完全無味更没有從前味道🤔
奶茶正呀！我至愛❤
咩手門又識五花八門先係最值錢,
而家好多老細人事部店舖經理都唔識.
謝謝星星師傅專業和無私分享🙏🏻
btw, 奶茶杯碟好靚呀❤
請問邊度可以買到？
現很多茶餐廳用奶茶粉淘寶有賣疑78也是用奶茶粉好好味架😅小心啦😮😅
唔怪得星星口噤多口水，原來做茶水出身。細中粗其實都是由原身茶磨出不同粗幼度？
星星你最亮 👍
想問福將幼茶同黃罐Lipton可以係邊度買到架？
星星師傅，我以前做茶記廚房，但見到水吧師傅加D蛋殼，咁效果邊樣好D呢，但D蛋殼係吾會清洗,,,😅
期待凍檸茶😂
每日飲一杯奶茶 多謝星師傅❤
我以前都做過水吧位
近呢十幾年去茶記，十間得兩間好飲，可能D師傅冇咩心機做，有D可能求其揾個人沖就算
最近20年奶茶已經成為配角
一般都會叫一個套餐跟一杯奶茶
因為好多師父都退休了，有啲又移咗民，有D又半桶水師父，遲早無一間好飲。
期待下次出咖啡,我識茶唔識啡
冻柠茶用幼茶，奶茶用中茶。会有很大的区别吗？
又係比大英手足睇，好嘢星星，識marketing, 同大渣哥兩公婆𠕇得fight
市面好難買到罐裝，其實同袋裝係未有分別
茶餐的茶走，通常煉奶放幾多？
凍奶茶點沖
師傅如果什麼背痛或肌肉痛可搵我可以有啲建議應該可以幫到你🙏🏻 可PM 我
我每日都要飲😅
星星做番飲食好啲，做放旅遊吾係你個專長，你之前去介紹歐洲我同我啲朋友即停冇睇😔
❤
近期日日如是復刻復刻再復刻，佩服❗️
不停咁復都系好事
果條貓咪佬重播就插到佢屁股開花架。
請問家庭式煲一至兩杯奶荼怎樣做最好呢？
我用的是捷榮爵士拼配茶及黑白奶
我就用 Moka 壼或 espresso 咖啡機加壓沖茶。茶葉就用七包 Lipton 茶包加一包普通綠茶（加起來約18-20g）混合後沖。當然茶的口味濃度可自行調教。最近去咗馬莎買咗盒 extra strong 嘅紅茶試，一樣好味！奶方面唔洗講一定係黑白最有奶味。奶和茶的比例係 1/3奶配2/3茶。沖出來嘅口感好得！
以上係一杯嘅份量。其實沖完一杯後餘下嘅茶葉可再沖一杯淡少小嘅茶後加檸檬就係檸檬茶了！雪凍仲好飲過好多茶餐廳！
我使用之前师傅推荐的福将幼茶，大约1.5L水配10g茶粉。摊凉后装入胶瓶也可做冻柠茶，想饮热茶就使用微波炉加热。
@@mikasaackerman3570 謝謝你
隔住個screen都覺得杯奶茶香
主持c傅
☕☕😋😋
現在的三花奶沒有以前可以帶出茶味！
我去東門食嘢咪一樣面對啲師傅西口西面......有乜嘢分別？唔好跟風鼓吹落去啦
Is there a massive difference if you dont pour back and forth? and just leave it there to bake like 15 minutes?
Whether or not it makes a "massive" difference, taste is always a personal thing.
However, there is a list of global history on tea pulling. Originally when human hands played an important part before machines, one of many reasons to pull, was to create a smoother texture. In other cultures while other ingredients are added to the tea, it also serves as a purpose to blend and froth well.
@@Lucky33x88 I find that smoother texture can be controlled by the amount of evaporate milk used. A lot of hker are too lazy to pull the tea and end up just pouring it once.
Aside from smoothness, is there any other difference?
@mikoal Right on! You figured a way to best suit to your taste and palate. I love evaporated milk too! As for the amazing history of tea pulling, searching up any trustworthy sites, or hitting the library would do... way better than my words. Now I have craving for a nice cold milk tea with a dash of Bailey's 😋 Cheers!
@@Lucky33x88 cheers!
點解又系舊片架，星哥
溫故知新😅
現在很多茶餐廳沖啲奶茶完全冇茶味！上兩星期去咗荔景間茶餐廳飲完一啖後同樓面講杯茶冇味奶水一樣！佢去水吧攞咗啲茶胆俾我加，加後一樣係冇味！最後成杯冇飲走人！！！🤦🏻🤦🏻🤦🏻
依家港式奶茶只係配角
茶杯過熱水
聽日掟俾公司茶水阿姐睇👻
呢呢？