A cow determines a cup of milk tea


Talking about Hong Kong’s tea restaurants, different kinds of food and different menu distinguishes them from each other. But one thing is totally standing in front of the “common area”, that is, the milk tea. Almost every restaurant in Hong Kong serves it as the typical drink, and as a consequence it largely on behalf of the culture of Hong kong tea restaurant.

However, speaking of how to make the most delicious milk tea and what is the secret of making amazing yummy drinks, then the answer would be highly consistent: Black&White milk

First time I got to know this kind of so called”evaporated milk”may reaches back to two years ago, when I was having my lunch in a Hong Kong style tea restaurant in China Mainland, and I saw the bartender poured the canned evaporated milk to reconcile into Black Tea, in addition to memorable reveling in the fragrance of the milk, I was also attracted by its classic packaging.The red and white color with a cow LOGO outside of the can beautifully captures a retro style.

After then, I have paid more attention to the Black&White milk and accidently learned that this evaporated milk only exported to Hong Kong in a global scale, even the Holland local are not able to purchase it in any retail store. It is a special product especially created for Hong Kong milk market by Fei Shilan(FrieslandCampina) Company in the 30’s, with a better texture and flavour than the average milk.

The creamy taste made it the most welcome evaporated milk around Hong Kong among those tea restaurants. And that is what we called “ A cow determines a cup of milk tea” effect.


4 thoughts on “A cow determines a cup of milk tea

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