Classic Milk Tea
A basic milk tea beverage made by blending non-dairy creamer with black tea or roasted barley tea. Optional add-ins include tapioca pearls, coconut jelly, and other toppings.
Ingredients
Water (calculate concentrate water and dilution water separately)
4500 g (concentrate) + 10 ladles of plain water or ice water (dilution)
Tea bag (choose wheat-flavored or coffee black tea type based on aroma; simmer 5 minutes after boiling)
1
Coffee creamer (adjust based on concentration; amount varies by quality; pour while stirring to dissolve)
about 2500 g
Coffee (optional, adds coffee aroma and flavor)
2 tsp (small spoonful)
White sugar (dissolve and stir well)
about 2500 g
Sodium saccharin (dissolve and stir well; adjust to taste)
200 g
Instructions
1
Prepare Ice Water
Freeze ice water ahead of time to balance the temperature and have it ready for any need.
2
Brew the Tea Base
Add 2 kg of water to the pot, add 1 tea bag, bring to a boil, then simmer on low heat for 5 minutes.
3
Add the Creamer
Add 2 tbsp of coffee for extra aroma (optional), then pour in the creamer while stirring until fully dissolved. About 1 kg of creamer is needed.
4
Add the Sugar
Add about 1 kg of white sugar, dissolve and stir well.
5
Dilute and Cool
Prepare a 25 kg or larger bucket, add 10 ladles of plain water or ice water, then pour in the brewed milk tea concentrate and stir well.
6
Season
Add about 200 g of sodium saccharin, dissolve and stir well.
7
Freeze
Place in the freezer; the milk tea base is complete.
8
Add Toppings
First add toppings like tapioca pearls, coconut jelly, or sago to the cup, at about 1/10 of the cup height.
9
Add Fruit Powder
Add half or one tbsp of fruit powder for extra flavor.
10
Fill and Seal the Cup
Pour in the classic milk tea (do not fill too full), seal the cup and shake well to dissolve the fruit powder.
11
Serve
Insert a straw and it is ready to drink.
