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Oh mang.
Everyone knows Hong Kongers are obsessed with food.
So much so that you can make your whole life revlove around just one drink.
Like milk tea or nai cha.
Take this guy for example.
He's a milk tea champion,
which means he lives and breathes milk tea 365 days a year.
which means he lives and breathes milk tea 365 days a year.
So what's that mean for him?
Here's Mr. Chen, the 2016 milk tea champion, flexing on his weekly class.
And yes, there is a class for this.
Here's where he trains his future milk tea protégés.
You can tell people take this really seriously.
I mean just look at all those notes they're taking.
So basically he’s saying that Hong Kong’s milk tea is
thicker, stronger and smoother than everyone else's.
Why’s that?
Which makes it mad Asian fusion, just like Hong Kong itself.
Straining the tea back and forth is key.
Too much or too little and you lose that perfect taste and texture.
Last step, the magic ingredient: evaporated milk.
Back then Hong Kong didn’t do fresh milk, so this is what they had to use.
But it stuck around and now it's a classic.
The attention to detail is why people are still so obsessed
with Hong Kong-style milk tea.
I mean you can go to New York, San Francisco, Boston, wherever, and you'll find it.
And it's the same flavor that makes your bubble tea taste so damn good.
Hey guys, we're a new channel
and we are going to be doing a lot more stories on China
in the ways that we understand.
So if you've got any questions, hit us up on the internet
and we'll see you next time.