N ways to open milk tea

N ways to open milk tea
"I think Taiwanese milk tea has a stronger aroma and a richer taste," Mr. Wu, a Taiwanese compatriot living in Guangzhou, told a reporter from Nandu. Pearl milk tea appeared in Taiwan, China in the 1980s. Two milk tea chains called themselves the founders of pearl milk tea, namely Hanlin Teahouse in Tainan City and Chunshuitang in Taichung City. In 2009, in order to determine who was the founder of pearl milk tea, Hanlin Tea House and Chunshui Hall went to court. After ten years of litigation, the court finally determined that pearl milk tea is a new type of beverage, not a patented product, and anyone can mix it without determining who the founder is.
Hong Kong milk tea is known as "stockings milk tea", which is developed by Hong Kong people based on British milk tea. It has a strong tea flavor and a long milk aroma. Li Zeting, a student from Jinan University in Hong Kong, China, said that the popular taste of milk tea in the mainland market is very similar to Taiwan's milk tea. "Hong Kong style milk tea is more bitter, while the milk tea consumed in Guangzhou is sweeter."
It is called "stockings milk tea" because the cotton mesh used for filtering milk tea, soaked in milk tea, has a color and shape similar to stockings. It is said that milk tea filtered with cotton tea bags has a particularly smooth taste and a more even tea flavor.
Some netizens have stated that in ancient China, there was also "pearl milk tea" called "Qingquan white stone tea", invented by the famous painter Ni Zan of the Yuan Dynasty. According to "Yunlin Yishi", "Ni Yuanzhen was fond of drinking tea. In Huishan, he made small pieces of walnut, pine nut meat, and true powder into stones and placed them in the tea to drink, which was called Qingquan White Stone." He made pearls from walnut kernels, pine nut kernels, and other ingredients and added them to the tea. Due to the white color of the pearls, he named them "Qingquan White Stone Tea.".
In addition, Mongolian milk tea is also a major benchmark for Chinese milk tea. It is made by boiling brick tea, milk (or goat milk, mare's milk), butter, and seasoning with salt, so the taste is slightly salty.