Criteria For Quality Milk Tea
The first criterion of a good cup of milk tea is its "smoothness" (香滑); in other words, how creamy and full-bodied it is.
Another criterion for tasty milk tea (and also bubble tea) is some white frothy residue inside the lip of the cup after some of it has been drunk. This white froth means that the concentration of butterfat in the evaporated milk used is high enough.
The taste and texture of 'Hong Kong' style milk tea might be influenced by the milk used. For example, some Hong Kong cafés prefer using a filled milk variant, meaning it is not purely evaporated milk (as with most retail brands) but a combination of skimmed milk and soybean oil.
Read more about this topic: Hong Kong-style Milk Tea
Famous quotes containing the words criteria, quality, milk and/or tea:
“We should have learnt by now that laws and court decisions can only point the way. They can establish criteria of right and wrong. And they can provide a basis for rooting out the evils of bigotry and racism. But they cannot wipe away centuries of oppression and injustice—however much we might desire it.”
—Hubert H. Humphrey (1911–1978)
“The Great Society is a place where every child can find knowledge to enrich his mind and to enlarge his talents.... It is a place where the city of man serves not only the needs of the body and the demands of commerce but the desire for beauty and the hunger for community.... It is a place where men are more concerned with the quality of their goals than the quantity of their goods.”
—Lyndon Baines Johnson (1908–1973)
“I don’t believe that you have to be a cow to know what milk is.”
—Ann Landers (b. 1918)
“An old man drinks tea and reads the newspaper—forgetting age for a moment.”
—Mason Cooley (b. 1927)