JUST READ IT Answers: Making the perfect HK-style milk tea [October 18, 2017]

Published: 
Compiled by Joseph Churk
Listen to this article
Compiled by Joseph Churk |
Published: 
Comment

Latest Articles

Hong Kong student achieves dream of conquering the Seven Summits

Face Off: Should lab-grown meat replace traditional animal farming?

1. To enhance its flavour and colour.

2. tea leaves, hot water, evaporated milk and sugar

3. The habit of drinking milk tea has spread from the grassroots to every social class.

4. Local Chinese who worked in Western-style restaurants learned to create a “localised” version of tea with milk, and brought it to tea stalls in the streets.

5. The “silk stocking” method, using a sack cloth, is no longer used. Restaurants today use a cotton cloth instead of the sack cloth used in the past.

6. (i) It should be served hot.

    (ii) It should be served in a thick teacup.

7. C

8. (i) F, (ii) NG, (iii) T

9. D

10. headaches and fatigue

Sign up for the YP Teachers Newsletter
Get updates for teachers sent directly to your inbox
By registering, you agree to our T&C and Privacy Policy
Comment