somewhereintime

7# myversa
The original Malaysian one moved to Coquitlam long time ago, then
the quality gone downhill, same as the business

somewhereintime

But they claimed that they are the best "gong sik nai cha' and she show me how to prepare.
sheep 發表於 2009-3-29 08:30

Ok, let's get it straight, they make the best milk tea in the food court.
I do not drink a lot of milk tea, I think the good places for HK milk tea in Richmond
are Lido, Paul's, Aleluyah,  Kingspark, and the former Jacky Yip

somewhereintime

You can buy variety of HK tea leaf blends here and not expensive too.
CW trading sells to most Cha restaurants.
Long Hair(Tony Ma) and Lido imported their tea from HK, but most
restaurant owners just buy locally.
The tea leaves is one element, but the technique is much more crucial,
I can give you some imported tea and I bet you cannot make the similar
result. I talk straight to you because I think you can take the truth.

somewhereintime

13# sheep
The function of eggshells is to clarify the tea. I used to put small
amount of toasted coconut in the brew while I was operating large
shops in HK, selling 3000 + cups a day.
Pouring the tea back and froth for 15-20 times would make the
tea smoother. The tea should be very strong so 1/5 tin of evaporated
milk for a 7 oz. cup of milk tea.

somewhereintime

Too strong, will upset the stomach.
According to what you say, it is not that profitable than just selling coffee. Much simple.
sheep 發表於 2009-3-29 09:26

That is the reason I drink not more than 2 in a day, too much milk too.
Coffee is much more cost effective but most new comer from HK prefer milk tea.
I can drink 6-10 espresso drink a day because it is low in acidity without getting
upset stomach.

somewhereintime

Yes or no, coffee  brewed in glass decanters should be discarded  after 30 minutes.
However, most coffee shops are brewing their coffee into thermo containers, which would hold the coffee for 3 hours. Just check out the STXXXXXX or McDondon.
Therefore they do not brew de-caff coffee anymore, just de-caff Americano to order, then
they can charge more. 7-Elexxx still brewing the coffee into the glass pots so bet on your luck

somewhereintime

What is the difference when coffee goes with bleached sugar and brown sugar?
sheep 發表於 2009-3-29 10:45 [url=http://www.loyaukee.com/forum/redirect.php?gobinado to=findpost&pid=82107&ptid=7280][/url]

The Turbinado sugar(raw sugar) is natural cane sugar, contains more minerals and trace of molasses
while the refined sugar in north America are made with bleached sugar beet,  te nothing which is less sweet, would contribute nothing but empty calorie.

somewhereintime

咁 有冇影响个咖啡味呢?
sheep 發表於 2009-3-29 11:00

I  usually take my coffee black, or put some Grand Marnier in it

somewhereintime

You will consume more if you drink it plain.
sheep 發表於 2009-3-29 11:11

Yeah, more caffeine

somewhereintime

It could be  Cafe Brulot,
how about spoon made with dark chocolate couverture?