Milk tea.It is a drink made by mixing tea and milk, then flavored, which can be found in many places around the world but may not necessarily have the same origin.

The Mongolian, Tibetan, and other ethnic groups in China have the habit of making milk tea.Mongolian milk tea is made with brick tea, goat's or horse's milk, and ghee, then seasoned with salt, giving it a salty taste.

In Hong Kong, this type of milk tea is also known as 'stocking milk tea', while in mainland China it is often called 'Hong Kong-style milk tea'. It is made by mixing black tea with thick, rich milk and sugar. The amount of milk and sugar can be quite high, the cup size is large, and it can be served hot or iced; ice milk usually costs an extra two dollars.Unlike British-style milk tea, Hong Kong-style milk tea has become a popular drink among common people and lower-income groups.Milk tea is often consumed during breakfast or afternoon tea. Even when out for meals, one might have it at lunch or dinner in places like tea houses, fast food chains, or street stalls, pairing well with both Chinese and Western dishes.Hong Kong's milk tea is called 'stocking milk tea' because it is said to be filtered through silk stockings, giving a particularly smooth mouthfeel.Many tea houses have their own unique recipes for making milk tea as a selling point to attract customers.Another drink in Hong Kong, known as 'Yun Yang', combines milk tea withcoffee.coffeecoffee,

mixture.

In Shenzhen or Guangzhou, you can also find Hong Kong-style milk tea, and there is a less sweet version of the local Guangdong milk tea to cater to the local taste.Aside from consuming it in restaurants, there are now powdered milk tea products available that only require adding water to drink.

In Malaysia and Singapore, they have 'pull tea', which is made similarly to Hong Kong-style milk tea but with an additional process of pulling tea, a skillful craft.So-called 'pull tea' involves pouring the prepared milk tea from one container high into another several times. The height of the impact is believed to enhance the concentration and make it smoother and more evenly distributed.However, some people argue that these procedures may compromise hygiene and negatively affect the quality of the milk tea.

In Taiwan, pearl milk tea has gained popularity by adding cooked black tapioca balls (known as pearls) into iced milk tea. The fully cooked pearls are dark and clear in appearance, hence the name 'pearl'. Various other ingredients can be added to create different flavors.

Traditional British-style milk tea uses mainly tea with only a small amount of richmilk,and smaller cup sizes, usually consumed during breakfast, afternoon tea, or after dinner for casual chats.