What does Mandarin Duck Milk Tea refer to? Is there coffee in Hong Kong-style mandarin ducks? How to make an authentic cup of mandarin ducks?

Because at the end of last year, Qian Jie shared with you the characteristics and origin of the drink "Mandarin duck" in the article "Why Tea and Coffee Should Be Called" Mandarin duck ", which aroused many friends to think about the taste of Mandarin duck and also wanted to drink such a delicious cup of milk tea and coffee.

In addition to going to a specialized Hong Kong-style tea restaurant, friends with qualifications can also choose to make their own tasting at home. First, making mandarin ducks is not difficult, and secondly, making them yourself can freely control the ingredients, so that the mandarin ducks you make can better suit your preferences. So today, Qian Jie came to share with you how to simply make a cup of classic Hong Kong-style mandarin ducks at home!

What is "mandarin duck"? Since Qianjie has already introduced the origin of mandarin ducks in detail in previous articles, here is a brief introduction. Interested friends can click on the blue link released by Qianjie to explain in detail. In a broad sense,"Mandarin duck" refers to a waterbird that grows in eastern Asia."Mandarin duck" refers to a male bird, and "Yang" refers to a female bird. Because it often appears in pairs, the word Mandarin duck is often used as a symbol of "love" and "partner." In the eyes of South China F3 and Hong Kong and Macao people,"mandarin duck" means two or double, so mandarin duck is also used in these areas to describe food composed of two different flavors. As we often hear,"Hong Kong-style mandarin duck" refers to a drink made of Hong Kong-style coffee and stockings milk tea.

Because there are both milk tea and coffee, this drink is often called "Yuanyang Milk Tea" and "Yuanyang Coffee." In addition, there is also a "children's mandarin duck" that uses Ahuatian instead of coffee. It is specially used for children who cannot drink coffee, so that they can also taste the delicacy of mandarin duck.

What is the focus on making "Mandarin ducks"? I believe you can know from the introduction on Qianjie above that mandarin ducks are mainly made of coffee and milk tea. Although it seems very simple, you just need to add milk and tea to the coffee and it's done. But in fact, this is true... (I can't enjoy it all the time.) But in fact, the consequences of doing so will likely bring you a cup of mandarin ducks that tastes like water and tastes very pale. The production of mandarin ducks is very particular."Coffee three tea seven moderate amounts of milk. It tastes neither milk tea nor coffee. It has neither flavor, just a cup of good mandarin ducks." This is what Huang Jiahe believes to be the "father of milk tea". The production ratio and characteristics of a cup of "good mandarin ducks" should be. So if we want to make a delicious cup of mandarin ducks, we first need to combine its two basic drinks-coffee and milk tea! Their concentration and their ratio are all details that we need to control. Because only when the concentration is high enough and the proportion is right can a cup of fragrant and delicious mandarin ducks be made.

The methods of making these two drinks are similar. First choose the appropriate "base"(coffee powder and tea leaves), and then use one punch, two baking, three bumps, and four rewarming methods (classic Hong Kong-style practices) to make a strong but not astringent "soup base"(coffee and tea).

The so-called "one rinse, two bakes, three bumps and four rewarming" means that the tea leaves are first put into a filter bag that looks like stockings, and then poured in boiling water ("boiled tea is beautiful", which is a popular saying in Hong Kong). When the taste of tea is baked, the step of "pulling tea" begins. That is, hold the filter bag containing tea leaves in your hand and place it above an empty pot, then pour the tea soup prepared in front into the filter bag from a high place, and then pour it back and forth several times. This can remove the astringent feeling of the tea. Make the taste smoother. In the end, you only need to put the "smashed" tea on the stove and keep it warm with a low heat to make the brown color brighter. The same is true for Hong Kong-style coffee, except that when brewing coffee, this step is called "coffee collision."

But obviously, if we follow the Hong Kong-style approach, the entire process will be very complicated, so the steps shared by Qianjie later will be slightly simplified. In terms of the choice of materials, early Yuanyang tea soups preferred to use mellow and rich black tea for making, but just like coffee, when people discovered that the taste of different tea leaves would be more unique, they began to switch to "matching tea" as the soup base. Each tea restaurant has its own unique recipe, not just tea, but also the choice of coffee beans. So from here, we can learn that Hong Kong-style mandarin ducks are not the same, and each tea restaurant has its own characteristics. The "milk" in the above-mentioned Chinese Coffee Sancha Qi Moderate Milk does not refer to regular fresh milk, but concentrated light milk. Similarly, the milk used in Hong Kong-style milk tea and mandarin ducks also needs to have a certain concentration. Only in this way can the product have a strong enough taste and a rich enough silky taste.

Okay, let's share the particular points about making mandarin ducks here. Next, we will share with Qianjie how to make a cup of fragrant and delicious mandarin ducks!

How to make a delicious cup of "mandarin ducks"? In order to reproduce the taste of early Hong Kong-style mandarin ducks as much as possible, the materials used here in Qianjie are Ceylon black tea and black and white light milk, while the coffee beans choose Qianjie Indonesia Golden Mantanin from the Qianjie bean list. Then, as Qian Jie said earlier, the Hong Kong-style brewing steps are too cumbersome, so we will simplify the brewing process appropriately. The tea soup is made directly by boiling, but the ratio will be slightly larger. At 1:18, that is, 180ml of water is used for 10g of tea leaves, and then simmer slowly for 20 minutes on low heat. The boiled tea soup will grow like this, and it can be seen from the look that it is a very rich type.

In terms of coffee, we can choose from many methods, such as hand-brewed, mocha pot, or espresso. Here, Qianjie chose a relatively simple method of making coffee-hand-brewed coffee. But we should note that the concentration of coffee also needs to be relatively high, so our proportion of powder and water should also be relatively large! The extraction parameters used in Qianjie are as follows: powder amount 15g, powder and water ratio 1:10, grinding to the size of fine granulated sugar, 75% sieving rate of No. 20 sieve (ice grinding for deep-roasted coffee), water temperature 90°C, brewing method is three-stage, and extraction time is two minutes. The brewing process remains the same: first use twice the amount of water (30ml) of the powder to steam for 30 seconds. After the steaming, use a small water stream to slowly inject 60ml of the second section of hot water in a circle; after the water level drops until the powder bed is exposed, we Use the same water flow and inject the remaining 60ml of hot water in the same way. When all the coffee in the filter cup has penetrated through, we can remove the filter cup and end the extraction.

Then, we can start assembling the prepared substrate materials! However, in fact, we don't have to completely follow the recommendation of "Coffee three tea and seven moderate milk" to make it, because the tea leaves and coffee used by each person have different concentrations, so the amount we dump needs to be adjusted according to the taste. As long as it does not taste milk tea or coffee, then it will most likely be a cup of authentic mandarin duck.

After many adjustments, the final parameters used by Qianjie are as follows: 140ml of black tea, 70ml of coffee, and 60ml of light milk. Pour them into the prepared cups in turn and stir evenly, and a relatively classic cup of mandarin ducks is made!

Really, this cup of mandarin ducks is very comfortable to drink! With one sip, you can feel the aroma of coffee and black tea at the same time, but the taste is a collection of milk, tea and coffee. It is balanced without conflict, and it is very unique. Since all three bases have sufficient concentration, the taste goes without saying, it is mellow and silky, which is awesome!!! It would be great if I could have pineapple oil at this time! However, it should be noted that this version made by Qianjie does not add any sugar, which is more suitable for friends who are used to drinking black coffee. If you are a friend who cannot endure hardship, Qianjie suggests adding a small amount of condensed milk, which can not only balance the bitterness, but also further enhance the texture of mandarin ducks.

In addition to the classic version of Yuanyang, there is also a popular product called "Yuanyang Latte" in most coffee shops. It adds a concentrated portion of black tea to latte coffee. It is also very simple to use a coffee machine to extract a very concentrated black tea (some tea concentrate is made from black tea powder), and then make it according to the way a latte is made. No matter which version of Yuanyang it is, it will contain very high caffeine, so! Friends who don't want to stare like copper bells in the middle of the night need to pay attention. Try not to taste mandarin ducks too late, otherwise...

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Qianjie Cafe

No. 10 Baoan Front Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province