Fragrant, rich and velvety Hong Kong-style milk tea is the taste that makes Hongkongers proud! A good cup of Hong Kong-style milk tea must perfectly balance the ratio of milk to strong tea. The taste must be rich but not bitter, with smooth creaminess and a long-lingering aftertaste of sweetness. It was the daily habit of Hong Kong tea lovers in the 1960s to enjoy milk tea with bread fresh from the oven. Milk tea is not only part of Hong Kong people's life, but also recognised as the intangible cultural heritage of Hong Kong!
Tutor: Chin Po Shun
Responsible for "Sui Bar" (which literally means “water bar”, the part of the restaurant kitchen where drinks are made) work in Cha Chaan Teng since the 1960s, and has studied the cooking methods of various types of Cha Chaan Teng food and drinks such as Hong Kong-style milk tea. Master Chin was the champion of the "Hong Kong Kamcha Competition" and the "International Kamcha Competition" in 2015.
Workshop details
- Introduce Eldage and the history of Hong Kong-style milk tea
- Introduce Eldage and the history of Hong Kong-style milk tea
- Master Chin shares his own experiences and stories in the industry
- Explain and demonstrate the techniques of making Hong Kong-style milk tea
- Participants would work in pairs to make Hong Kong-style milk tea
Duration: 2 hours
Number of participants: 14
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