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
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