LAN Fong Yuen’s tea soup for milk tea is made up of 5 types of top black teas from Assam in Indian, where the stable rainfall helps to produce high quality tea. Especially tea leaves picked from February to October, full-bodied and dark in color, are the best. Natural teas selected by LAN Fong Yuen ensure the authentic tea flavor.
Initially, tea was mainly brought by acquaintances among sailing crews. For every type of tea presented, Lin Muhe would try them himself and finally selected five types of natural teas from Assam, India after fully considering the quality and origin of the tea.
LAN Fong Yuen’s tea soup for milk tea is made up of 5 types of top black teas from Assam in Indian, where the stable rainfall helps to produce high quality tea. Especially tea leaves picked from February to October, full-bodied and dark in color, are the best.
Tea leaves from different regions are different in tea leave color and size, and taste, concentration and color of tea soup. Some teas are fragrant but they don’t make good soup. Some smell sweet but taste bitter. After repeated trial of blending different teas day by day, year by year, Lin Muhe finally confirmed the current classic recipe.
Thin tea is lighter in color than thick tea. He has tried numerous proportions of thin tea and thick tea, in order to find the favorite taste of Hong Kong people. Lin Muhe said: “if favored by 90% people, it’s a good recipe.” In this way, the current secret recipe is confirmed.
Tea leaves from different regions are different in tea leave color and size, and taste, concentration and color of tea soup. Some teas are fragrant but they don’t make good soup. After repeated trial of blending different teas day by day, year by year, Lin Muhe finally confirmed the current classic recipe.
Top teas, secret recipe, refreshing and healthy,
Best-selling in Hong Kong, and never being defeated or copied in 67 years
Exclusive recipe made up with 5 types of high-quality Indian Assam Black Teas in special proportion
Offers you the authentic and classic Hong Kong taste that never changes.
In order to make the best milk tea, Mr. Lin asked his wife, then his girlfriend, that what kind of cloth had the densest texture to block the small particles. She recommended the inner layer of the cotton-padded jacket. He then tried such cloth and it turned out to be the right cloth as the milk tea made is finer and smoother.
Top teas, secret recipe, refreshing and healthy,
Best-selling in Hong Kong, and never being defeated or copied in 65 years
Exclusive recipe made up with 5 types of high-quality Indian Assam Black Teas in special proportion
Offers you the authentic and classic Hong Kong taste that never changes.
The first criterion of a good cup of “Silk Stocking” milk tea is its “smoothness”; in other words, how creamy and full-bodied it is. Strict control for the quality of the tea soup when cooking, together special eight-pull-ups tea-flushing method with certain techniques and delicate force to hit the tea into the milk, accomplishes the best Silk Stocking Milk Tea.
Brew milk tea in small copper pot for no more than 2 hours. The quality of the tea soup is strictly controlled during the process.
Tea bag made of fine cloth, originally the inner layer of the cotton-padded jacket, fully filters tea soup and finally produces milk tea softer and smoother. This is also why it was called the Silk Stocking Milk Tea.
The unique eight-pull-ups tea-flushing method well releases the fragrance of the tea, making the tea taste more balanced.
The first two pull-ups of tea bag are to have the floating and precipitated tea leaves, the selected Assam Black Tea from India combined with other 4 types of high-quality teas, blended together, so they are equally heated.
The next third and fourth pull-ups are to make tea fully exposed to the air, so that the taste is mellower.
The last four pull-ups allow the tea to settle and release the fragrance of the tea.
Pour milk from a high place into a cup filled with black tea, so that hot black tea and cold milk at room temperature can hit each other.
The full mixing of tea and milk ensures you a cup of creamy and full-bodied milk tea
LAN Fong Yuen has won a huge number of fans. For many locals and visitors from White Dragon King of Thailand, Chow Yun-fat and Eason Chan to ordinary visitors from all over the country, LAN Fong Yuen is a must-see place. Benny Li, a foodie, once said that there are 9 out of 10 Hong Kong people drink LAN Fong Yuen milk tea. The CCTV program of A Bite of China also mentions that LAN Fong Yuen represents the highest level of Hong Kong milk tea. Thousands of people line up every day only for a cup of LAN Fong Yuen milk tea.
“The first criterion of a good cup of “Silk Stocking” milk tea is its “smoothness”; in other words, how creamy and full-bodied it is. Strict control for the quality of the tea soup when cooking, together special eight-pull-ups tea-flushing method with certain techniques and delicate force to hit the tea into the milk, accomplishes the best Silk Stocking Milk Tea.
