Xiangyue milk tea history

1. What is the origin history of drinking milk tea? Milk tea is usually drunk as water when eating all kinds of dry food, sometimes it can quench thirst and endure hunger, which is better than all kinds of modern drinks.

When drinking milk tea, herders should soak fried rice, butter, milk tofu and hand-grabbed meat, which can not only warm the stomach against the cold, but also help digest meat and supplement vitamins that are lacking because they can't eat vegetables. Therefore, there is a proverb in the pastoral area: "It is better to have no food for a day and no tea for a day."

Indeed, the day of Mongolian herders began with drinking milk tea. As a historical and cultural expression of Mongolians, this hobby has continued.

Every morning at breakfast, old and new friends sit around the pot, tasting refreshing milk tea, Mongolian fried rice, cream and cakes, and talking about the world, sweating at the tip of their noses, which just reflects the scene of the saying: "How beautiful the home with tea is." If you have the opportunity to go to Inner Mongolia Autonomous Region, you can enjoy the fun brought by this history and culture in the town guest house or the restaurant of the hotel.

Of course, in yurts, it is even more interesting.

2. The history of milk tea Milk tea, also called Mongolian tea, is an indispensable drink in the daily life of Mongolian herders. The tea used for milk tea is blue brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other essential nutrients.

General practice of milk tea

First, mash the tea leaves and cook them in a white water pot. After the tea is boiled, cook until the tea is strong, remove the tea with a colander, continue to burn for a while, and pour the tea with a spoon while cooking. After it is concentrated, add a proper amount of fresh milk or milk powder, pour it with a spoon until the tea melts, and then boil it to get fragrant milk tea.

Pinwei milk tea

The advantages and disadvantages of tasting milk tea are also carried out from four aspects: tea color, aroma, shape and taste, and it is necessary to appreciate the beauty of its taste through careful tasting. To make a pot of fragrant milk tea, besides the quality of tea itself, water quality, temperature and milk are also very important. Generally speaking, milk tea is not * * * The more delicious the better. It should be that the ratio of tea to milk is the same, which has both the fragrance of tea and the sweetness of milk. Neither of them is good. Also, drink milk tea immediately after it is cooked, or drink it in a hot kettle. Because it has been put in the pot for a long time, pot rust affects the color, aroma and taste of milk tea.

In most places, you should add a little salt to drink milk tea, but in some places, if you don't add salt, put the salt dish on the table, add salt if you like it, and don't add salt if you don't like it.

Milk tea is usually drunk as water when eating all kinds of dry food, and sometimes it is drunk alone, which is both thirst-quenching and hunger-tolerant, and is better than all kinds of modern drinks. When drinking milk tea, herders should soak fried rice, butter, milk tofu and hand-grabbed meat, which can not only warm the stomach against the cold, but also help digest meat and supplement vitamins that are lacking because they can't eat vegetables. Therefore, there is a proverb in the pastoral area: "It is better to have no food for a day and no tea for a day." Indeed, the day of Mongolian herders began with drinking milk tea. As a historical and cultural expression of Mongolians, this hobby has continued. Every morning at breakfast, old and new friends sit around the pot, tasting refreshing milk tea, Mongolian fried rice, cream and cakes, and talking about the world, sweating at the tip of their noses, which just reflects the scene of the saying: "How beautiful the home with tea is." If you have the opportunity to go to Inner Mongolia Autonomous Region, you can enjoy the fun brought by this history and culture in the town guest house or the restaurant of the hotel. Of course, in yurts, it is even more interesting.

Drinking too much milk tea has many disadvantages to the human body. Milk tea is high in sugar, oil and calories, and has no nutritional value. It is considered junk food. Most of the creamers added in milk tea are coconut oil. If you drink too much, you will get fat, and fat will easily accumulate on your stomach, forming a wide body shape. Many people who are used to drinking milk tea want to lose weight. The first thing to do is to give up milk tea.

Coconut oil contains a lot of saturated fatty acids, which will accelerate the production of cholesterol in the body, and blood lipids will also rise rapidly, forming arteriosclerosis. If you drink a lot for a long time, you are prone to chronic diseases such as hypertension and diabetes. Statistics show that drinking a lot of milk tea for more than three months in a row will increase blood lipids and cholesterol. Milk tea is only a combination of oil and sugar, because creamer is not finished milk, and there is a lot of sugar in milk tea, which contains almost no calcium, which is very harmful to the body. It is best not to drink milk tea every day, but to drink one or two cups at most a week to relieve your craving. So you can't drink more milk tea.

3. Who knows the development history of milk tea? The fusion of milk tea produces milk tea with milk tea fragrance.

Chinese mainland, Taiwan Province Province, Hongkong, Macau, Yemen, Central Asian countries, India, Britain, Singapore and Malaysia all have the fragrance of milk tea. For example, Indian milk tea is famous for adding special spices from Ma Sala; Hong Kong's milk tea is famous for its milk tea, and Taiwan Province's bubble tea is also a must.

Milk tea has the dual nutrition of milk and tea, and is one of the home-cooked dishes, which is popular all over the world. The varieties of milk tea are milk tea powder, iced milk tea and hot milk tea.

Inner Mongolia is dominated by grassland milk tea to reduce fire and drive away cold. There are two ways to cook milk tea because of the different climate. In the south, we pay attention to a "pull". The milk and tea between two cups are poured upside down, and a brown arc is drawn in the air to make the tea dissolve.

In the north, it is said to be "boiling". Pour the milk into the pot, boil it, add black tea, cook for a few minutes on low heat, add sugar or salt, filter and put it in a cup. The tools for making tea are also different. Teh tarik uses a big pot full of boiled milk and a big copper pot full of boiled tea. Copper pots have faucets, often painted with vertical eyes and three shoulders, symbolizing Shiva, the Lord God, and sometimes decorated with fresh jasmine strings. Making tea is much easier. A small kerosene stove in aluminum pot can be opened anywhere.

Teh tarik is common in southern India, Singapore, Indonesia and Malaysia, while Chaze is located in most parts of Central Asia and South Asia, and * * * sweet tea also belongs to this category. Tea originated in China and spread to India along the ancient Silk Road.

The earliest area where tea trees were planted in India was Assam in the northwest. It is said that the British learned to drink tea from local tribes. From this perspective, the famous English afternoon tea is also a variant of Indian milk tea. Darjeeling is the most famous tea producing area in the world today. Although/kloc-0 has been cultivated for more than 50 years, its output has accounted for 25% of India's total output.

The best first-picked tea can be sold for 1 kg and US$ 220 in the international market, but among the 60,000 tons of Darjeeling tea sold every year in the world, only 1.2 million tons really come from Darjeeling.

4. A little bit of the development history of this milk tea brand 50 Lan brand was founded in 1994, nearly 20 years ago.

At first, it was just a roadside beverage stall in southern Taiwan Province, and there was no exclusive brand name.

After that, business is booming. So it was transformed into a store-style operation. The first model shop was established in 1997.

So far, we have established a complete store type and operation mode of 50 Lan.

After 1998, branches were gradually established, moving towards franchise chain operation.

Until 20 1 1 year. Taiwan Province River has more than 500 cities.

There are many stories about the origin of the brand name "50 Lan" in Taiwan Province Province.

For example, because the founder loves to eat Japanese anime candy.

Therefore, the surname of its author, Igarashi Yumiko, was slightly changed to the brand name.

In fact, the name was inadvertently inserted: one day, the founder thought of several names.

Just tell your mother, and it will go away; Asked again the next day, my mother replied, "Didn't you say fifty orchids yesterday?" 」

So the brand name is decided.

50 Lan is managed and operated by region in Taiwan Province Province. In 2003, we took "Deep Cultivation Tea Co., Ltd. J" as the Taipei headquarters and entered the northern market of Taiwan Province Province.

Until 20 1 1 year. Greater Taipei has expanded about 150 stores, including 30 direct stores and 120 franchise stores.

In order to spread the delicacies of Taiwan Province Province to all parts of the world,

RAMA Holdings Inc was established on 20 10, focusing on developing overseas markets.

Taking China and Shanghai as the starting points, Rooted Catering Management (Shanghai) Co., Ltd. was formally established on 201/kloc-0.

I'm also from Baidu, so I'm shy ()

5. History of Hong Kong-style milk tea Hong Kong is essentially a Hong Kong with a civilian spirit, as can be seen from the prosperity of tea restaurants and food stalls here.

When it comes to tea restaurants and food stalls, they are completely invented in Hong Kong and belong to the most civilian eating places in the area. Tea restaurants, in particular, represent the values of Hong Kong people. They are fast, well matched and affordable.

During the British rule, because Hong Kong people could not enjoy the high-priced English tea at that time, medium and low-priced tea restaurants mushroomed. On the menu of Hong Kong Tea Restaurant, you can see Hong Kong-style * * * milk tea, Cantonese dim sum, Sichuan Dandan Noodles, Portuguese chicken rice, American steak, French toast, Japanese eel rice ... The table is placed in a pedestrian or alley, and guests can still taste the delicious food as a high-end restaurant in the open air or semi-open air noisy environment, which is a major feature of Hong Kong food stalls.

* * * Milk Tea There is a "lan fong yuen" in Central Hong Kong. The boss is famous for its original milk tea, which has a history of several decades. Mixed with different teas and separated by * * * *, the tea flavor and milk flavor are obviously separated, but the two flavors are perfectly matched. * * * This tool is indispensable. It is said that this is the key to the smoothness of milk tea, and the principle is unknown.

It used to be a mobile stall, but now when I enter the room, there is still a stall in front of the door. Many regular customers think it is better to squat on the bench in front of the booth and drink milk tea.

Under the fame of his father, the boss's son continued to exert his creativity and created his own "fishing dice", that is, the top dice that were fished out of various materials and unique pulp in a certain proportion, which was novel and delicious. There is a "Taichang Bakery" in lyndhurst terrace nearby, and there is a long queue in front of the door to buy a freshly baked egg tart.

It is said that former governor Peng Fei often came to buy them. Thousand-layer crispy skin, golden stuffing, rich egg flavor, full of materials, spicy and delicious, you will feel warm when you buy a cup of milk tea in lan fong yuen.

Drinking a cup in summer is also a special "salty lemon seven" with "diced fish" in Hong Kong, which is delicious and full. I ordered "pork pump pocket with diced pork sauce". What is a "pigging pump pocket"? Touch the piece of meat under the chin, and it is its address: near the overpass at the end of lyndhurst terrace, a famous tourist spot in Central, surrounded by Shiban Street, Lan Kwai Fong and Central Police Station.

Enthusiastic Hong Kong compatriots introduced wonton noodles, I went to Hennessy Road not far away and found a snack bar named "Zhao Xinji". So I followed the map.

I feel that this store is bigger than "Jiang Zai Ji", but it is all the same customers. After standing for a while, I had to sit down.

When I first tasted Wonton Noodles, I felt that the signboard of "New Evonne" really lived up to its reputation. Noodles are very thin, like unbroken vermicelli; Old yellow is like chrysanthemum, but it tastes chewy.

It turns out that this is not ordinary noodles, but what Hong Kong people have always called "hibiscus noodles". Wonton is wrapped in a thin skin with several large shrimps, and there is no other stuffing. What you want is the fresh part! That wonderful taste has kept me thinking about it until today.

Address: Jiuji Steak, Hennessy Road, Central, with a history of 50 years, is difficult for ordinary tourists to find. This shop is very good. It doesn't open until noon 12: 30. Because the brisket is fresh every day, it doesn't start cooking until noon, and it can't be taken out before three o'clock, because there are too many people in the hall to finish it. Rice noodles are only sold before 5: 30 pm, and meals are not served from 7: 00 to 8: 30 pm. Only instant noodles and rice noodles are sold after 9 o'clock, and only rice noodles are sold after 65: 438+06: 5438+0: 30. It is closed and closed on holidays.

Only beef brisket is sold, and there are no other varieties, such as ordinary beef brisket, cold beef brisket, curry beef brisket, a bowl of beef brisket noodles in 20 yuan, a plate of whole beef brisket in 50 yuan and the most authentic beef brisket broth in 8 yuan, without any monosodium glutamate and spices. Rich in beef, like to eat brisket. ! ! Address: Maiwenji, Gough Street, Central. It is said that this is a famous time-honored brand. It is famous for its authentic materials. The soup base is made of real native fish. Noodles are very thin, smooth and crisp. Wonton is made of fresh shrimp, seven pieces of shrimp and three pieces of meat. It tastes just right. There are also several restaurants that eat Wonton Noodles, and they have put up the signboard of 10 yuan, but this restaurant is already 18 yuan, and it is still full, from which we can see its basic skills.

Address: Ho Hung Kai, parkes street, between Jordan Road and Ling Bao Street. He Jia 1946 started making wonton noodles in Xiguan, Guangzhou. Later, my family moved to Hong Kong, starting from street stalls, and now it has reached the period when the second generation of successors are at the helm.

From 1946 to now, Stanley Ho's chef has changed crop after crop, but he still insists on "making noodles by hand". In addition to the fact that the machine can't adjust according to many factors such as the weather, they also firmly believe that making noodles requires emotion, and making noodles when they are happy is different from making noodles when they are sad.

On the other hand, machines will never make emotional expressions. How important is Wonton Noodles to Hong Kong? I think it is basically an indelible material symbol in the hearts of everyone in Hong Kong.

It is said that there are so many celebrities in Hong Kong who like "Stanley Ho" that the store manager is too lazy to post their photos in the store to attract them. The news I got from the entertainment section of the newspaper is that "Stanley Ho" Happy Valley Branch is a "general store" for many Hong Kong stars, and there are reporters waiting around for a long time. If you are a fan of someone, you can "meditate" there.

Address: Jinwei Tea Restaurant, No.2 Sadong Street, Causeway Bay, behind Times Square and next to Lee's Stage Square. Jinwei Tea Restaurant is most famous for its spicy fish eggs. Although it has branches, you can only go to this one in Garden Street, Mong Kok, because this one is the hottest.

Of course, other noodles are delicious, wonton is full of weight and shrimp is delicious. But I didn't come to eat noodles, just fish eggs.

There used to be my favorite little fish, but after years of changes, this one is no longer delicious, so I will order a cup of soybean milk and a plate of spicy fish eggs in the future. I don't know anything until I hit the version. This time, a dish of spicy fish eggs 16 needs 10 mosquitoes, a cup of soybean milk: 5 mosquitoes, and a dish of small fish: 4 mosquitoes.

Address: Xu Liushan, a huge dessert chain, is a must-try dessert in Garden Street, Mong Kok, with branches all over Guangzhou, Kowloon and New Territories. In addition to all kinds of fruit desserts, there is my favorite bird's nest fruit dessert, which is nourishing and nourishing. I have to eat one or two bowls every day, and now I have introduced various hot desserts, such as bird's nest stewed eggs, water lubricated and slippery, and strongly recommend new products. There is also a dessert, the most famous of which is.

6. I want to know about the history of milk tea and briefly introduce the history of bubble tea.

1983 was founded in Taichung County, Taiwan Province Province. Imitate the concept of coffee bar and change tea from hot drink to cold drink. At first, there were three kinds of products: foam black tea, lemon black tea and spiced black tea.

Moxiang Green Tea 1984, or the first three items.

Semi-fermented tea 1985 began to enter, including Oriental Beauty, Tieguanyin and charcoal-roasted Oolong.

1988, the "branch garden" of local snacks has joined the world of flavored black tea, that is, "bubble tea", which is still at the top of the product list. There are more than 40 kinds of products at this time.

1993a。 A variety of tea products have been added, such as tea cakes, tea jellies, tea biscuits and tea snacks.

B. Use "frozen tea" at 0-5℃ to launch tea drinks.

C the sales of canned tea in that year also exceeded NT$ 654.38+00 billion.

1994A。 Wine into tea, mixed tea into the category (this concept comes from Yunnan minority drinking tea)

B. Add fermented tea, such as Pu 'er tea and Tuocha tea. Since then, non-fermented, semi-fermented, fully fermented and re-fermented teas are complete and more diversified.

C. In that year, each person drank more than 1.2 kg of tea every year, about 0.5 kg more than 1.980 per person every year, which was quite amazing.

1995— 1997A。 Coconut, glutinous rice and other kinds of milk tea began to appear.

B. European herbal tea, flower and fruit tea and flavored black tea are gradually emerging.

From 65438 to 0997, the tea in Taiwan Province Province continued to grow, and new flavors appeared constantly, such as snow bubble, crystal, sand ice, jam, shaved ice and so on.

The most important reason why Taiwan Province bubble tea has been welcomed by consumers for a long time is that all bubble tea practitioners pay great attention to the quality and taste of milk tea. All milk tea and drinks are made of high-grade raw materials, ensuring the original taste of the products and constantly innovating in taste.

7. Historical Background of Uni-President Milk Tea Since its launch in 2000, Uni-President Milk Tea has been deeply loved by friends, especially students of this age group, which has a lot to do with Uni-President enterprises' focus on schools.

However, judging from the current milk tea market in the whole mainland, unified milk tea can be regarded as the first brand at present, but it has not been operated on a large scale. It can be said that milk tea has been bombarded by advertisements of big companies such as Uni-President, Wahaha and Lipton. Consumers have formed a certain sense of consumption, but not as strong as fragrance. Under the current market situation, fragrance is the leading brand in this market. For reunification, there are wolves ahead.

From the packaging, we can see that Xiang Piaopiao has a certain brand awareness, and the market prospect is promising at present, but we should also see that it is inconvenient to put it in this cup, and it needs boiled water, which needs to be drunk once and cannot be carried. In this regard, unified milk tea and Wahaha milk tea are very portable, but the promotion is not in place.

From the price point of view, there is almost no difference in the price of each cup, that is, at present, Wahaha's bottled milk tea advertisement has been bombed very badly. If we unify all bottled milk tea at this time, let Wahaha's advertising expenses make wedding dresses for others.

The unified milk tea product line is still ok, but all three flavors of boxed milk tea are bottled. At present, there are no other brands of boxed milk tea in this market, so we take the opportunity of milk tea sales to launch it vigorously.

At present, the promotion of milk tea by major companies is mainly brand promotion. Personally, I didn't extract the core efficacy of milk tea as a unique sales proposition, like the efficacy of milk tea! For example, the efficacy of milk tea

Milk tea can remove greasy, help digestion, refresh the mind, induce diuresis and detoxify, and relieve fatigue. It is also suitable for patients with acute and chronic enteritis, gastritis and duodenal ulcer. For people who are poisoned by alcohol and substances, it can also play a role in detoxification. No company has refined these selling points, made a strong publicity and established a brand image!

Although bubble tea can be said to be a competitor of milk tea, it cannot blossom everywhere. Supermarkets, convenience stores, restaurants, etc. can all sell unified milk tea. The convenience of instant drinking allows everyone to taste delicious unified milk tea at any time!

From the perspective of promotion, we can build a stronger brand image through large-scale activities and effectively prevent the penetration and invasion of competitive brands.

The above are just some insights from my daily work. I hope you can comment! !

8. The historical milk tea of milk tea, also called Mongolian tea, is an indispensable drink in the daily life of Mongolian herders.

The tea used for milk tea is blue brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other essential nutrients.

The general practice of milk tea is to mash the tea leaves first and put them into a white water pot to cook. After the tea is boiled, cook until the tea is strong, remove the tea with a colander, continue to burn for a while, and pour the tea with a spoon while cooking. After it is concentrated, add a proper amount of fresh milk or milk powder, pour it with a spoon until the tea melts, and then boil it to get fragrant milk tea.

The advantages and disadvantages of tasting milk tea are also carried out from four aspects: tea color, aroma, shape and taste, and it is necessary to appreciate the beauty of its taste through careful tasting. To make a pot of fragrant milk tea, besides the quality of tea itself, water quality, temperature and milk are also very important.

Generally speaking, milk tea is not * * * The more delicious the better. It should be that the ratio of tea to milk is the same, which has both the fragrance of tea and the sweetness of milk. Neither of them is good. Also, drink milk tea immediately after it is cooked, or drink it in a hot kettle. Because it has been put in the pot for a long time, pot rust affects the color, aroma and taste of milk tea.

In most places, you should add a little salt to drink milk tea, but in some places, if you don't add salt, put the salt dish on the table, add salt if you like it, and don't add salt if you don't like it. Milk tea is usually drunk as water when eating all kinds of dry food, and sometimes it is drunk alone, which is both thirst-quenching and hunger-tolerant, and is better than all kinds of modern drinks.

When drinking milk tea, herders should soak fried rice, butter, milk tofu and hand-grabbed meat, which can not only warm the stomach against the cold, but also help digest meat and supplement vitamins that are lacking because they can't eat vegetables. Therefore, there is a proverb in the pastoral area: "It is better to have no food for a day and no tea for a day."

Indeed, the day of Mongolian herders began with drinking milk tea. As a historical and cultural expression of Mongolians, this hobby has continued.

Every morning at breakfast, old and new friends sit around the pot, tasting refreshing milk tea, Mongolian fried rice, cream and cakes, and talking about the world, sweating at the tip of their noses, which just reflects the scene of the saying: "How beautiful the home with tea is." If you have the opportunity to go to Inner Mongolia Autonomous Region, you can enjoy the fun brought by this history and culture in the town guest house or the restaurant of the hotel.

Of course, in yurts, it is even more interesting. Drinking too much milk tea has many disadvantages to the human body. Milk tea is high in sugar, oil and calories, and has no nutritional value. It is considered junk food.

Most of the creamers added in milk tea are coconut oil. If you drink too much, you will get fat, and fat will easily accumulate on your stomach, forming a wide body shape. Many people who are used to drinking milk tea want to lose weight. The first thing to do is to give up milk tea. Coconut oil contains a lot of saturated fatty acids, which will accelerate the production of cholesterol in the body, and blood lipids will also rise rapidly, forming arteriosclerosis. If you drink a lot for a long time, you are prone to chronic diseases such as hypertension and diabetes.

Statistics show that drinking a lot of milk tea for more than three months in a row will increase blood lipids and cholesterol. Milk tea is only a combination of oil and sugar, because creamer is not finished milk, and there is a lot of sugar in milk tea, which contains almost no calcium, which is very harmful to the body.

It is best not to drink milk tea every day, but to drink one or two cups at most a week to relieve your craving. So you can't drink more milk tea.