Talk:Hong Kong–style milk tea

message: Low importance C-class article about a regional tea variant in China and HK.
This article needs attention in the areas of:
* It needs citations from reliable sources.
--Jeremy ( Blah blah...) 07:13, 24 June 2008 (UTC)
thread_title:  WPFood assessment 

message: The Lie Cha Jerry is referring to is 拉茶. The "lie" is pronounced as in English. Here's what the Chinese wiki has to say about it: 馬來西亞和新加坡有「拉茶」，製作方法與香港奶茶差不多，但中間多一道「拉茶」的工序，是一門很講技巧的手藝。 :zh:奶茶 I don't know if that's the Teh Terik. --Yuje 15:30, July 24, 2005 (UTC)
:I'm sorry, but you lived in Singapore, and couldnt even tell that Chinese text was refering to Teh tarik or not? What have you been doing in Singapore, I would certainly love to ask?--Huaiwei 16:11, 20 October 2006 (UTC)
replies: text: Yes, I've lived and worked in Singapore before, though not currently. What of it? --Yuje 16:52, 20 October 2006 (UTC)
replies: text: I see, so how long did you live and work here, and in which year did that happen?--Huaiwei 20:56, 21 October 2006 (UTC)
replies: text: I see neither the relevence of such a question to the article, and I certainly have no desire to share personal information on a widely mirrored public webpage. --Yuje 09:38, 23 October 2006 (UTC)
thread_title:  Lie Cha 

message: I've added a unreferenced tag as the article takes information from http://www.ibiblio.org/chineseculture/contents/food/p-food-c03s04.html or a common source, but it is not referenced.  There may be other sources as well.
If I had time, I'd track down the sources myself; I'll leave the contributors to add the references.
LQ (talk) 02:35, 7 February 2008 (UTC)
thread_title:  No sources referenced 

message: :Image:Hong Kong tea culture stamp - Hong Kong milk tea.jpg is being used on this article. I notice the image page specifies that the image is being used under fair use but there is no explanation or rationale as to why its use in this Wikipedia article constitutes fair use. In addition to the boilerplate fair use template, you must also write out on the image description page a specific explanation or rationale for why using this image in each article is consistent with fair use.
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BetacommandBot (talk) 23:33, 13 February 2008 (UTCHong Kong milk tea — often called “silk-stocking milk tea” — is distinctively unique. Strong, velvety, with a deep smoky aroma, it was for many years made by using silk stockings as tea filters. These days most places use a special micro-filter similar to cheese “It’s not a Lipton tea bag, if that’s what you’re thinking,” says John Ho, owner of the Hong Kong-styled café, Hokkaido Dairy Farm, in Causeway Bay. (The name stems from his exclusive use of Hokkaido milk, which is famous because the clean quality of the water and grass in the Japanese region help cows produce milk with a higher fat content and sweeter flavor.) A newbie to the restaurant industry – Mr. Ho was previously a brand manager for a luxury handbag retailer – he recalls having had some initial difficulty decoding the recipe for this ubiquitous drinkMost cafes keep their recipes under lock and key, and different shops use their own carefully proportioned blends. “I realized I was asking the wrong people,” says Mr. Ho. “The competitors, of course, wouldn’t tell me. But the tea suppliers know everything. And here’s the thing: Everyone is using the same basic recipe.
At least one thing has been made easier by modern technology, though: in lieu of silk stockings, special tea-makers (appliances similar to coffee makers) can brew up a glass with the touch of a button, and are available for purchase from suppliers as well.  — Preceding unsigned comment added by Wl3517a (talk • contribs) 22:56, 2 February 2014 (UTC)
thread_title: Fair use rationale for Image:Hong Kong tea culture stamp - Hong Kong milk tea.jpg

message: So is this the same as "regular" milk tea, except made with evaporated milk instead of regular milk? Casey J. Morris (talk) 01:48, 25 July 2008 (UTC)
replies: text: OK I tried this and actually it's disgusting.  Oh well.  Casey J. Morris (talk) 05:33, 8 August 2008 (UTC)
replies: text: To put it this way, if a city of 7 million people consume over 2.5 million of it per year, and it can be listed in other country's menu, like Canada, your claim of disgusting is only your opinion, and got nothing to do with Wikipedia, just like tons of people like V8, yet I do not find it tasty.   Also, the problem of HK style milk tea is that the tea itself also influence the drink a lot, and a lot of cha chaan tengs sometimes used bad quality tea, which makes the drink taste extremely awful even to the ones who like HK style milk tea. —Preceding signed comment added by MythSearchertalk  14:43, 15 September 2011 (UTC)

text: Well lots of people swear by its taste thou. ;) Sometimes I do wonder if it is mere hype or an entire drink altogether as claimed.--Huaiwei (talk) 07:33, 8 August 2008 (UTC)
replies: text: There is a indeed a difference from regular tea served with milk - the ones I prepare in the office for morning tea every morning these days in a rural South Island town (NZ) have a more tannic acid taste and fresh milk instead of evaporated/condensed milk is used, it is definitely day and night from the HK style served to me at the cha chaan tengs when I went back to Hong Kong for holiday.  I know other Westerners who have tried the HK/other Asian style and are not impressed by the style, to put it mildly.  Having said this, I would regard as a type of Asianized types of tea served British style.  --JNZ (talk) 11:40, 13 April 2009 (UTC)

text: My partner is from HK and both the condensed milk and regular milk are used, depending on your tast. Now coffee has condensed milk in their cha chan teng. Enlil Ninlil (talk) 03:36, 22 July 2009 (UTC)

text: Part of secret is in the milk. Evaporated milk (e.g Carnation) tastes too much of the milk. Condensed milk (the kind you spread on bread) is even worse and too sweet. HK cafes use 'filled' milk, a brand you can't buy in retail shops. Combined with strong black tea, it gives a unique addictive taste. (but this is only my opinion). Preroll (talk) 11:24, 15 September 2011 (UTC)
thread_title: I don't get it

message: The Article is really about "Hong Kong Style", that is the milk tea found in 99% of HK cafes and restuarants. Wether it orginated in HK is besides the point. Therefore "Popular in HK since 19xx" would probably end this dispute.
Keeping the words "Hong Kong" in the main title is still relevant though,
because it is talking about the type of tea found in 99% of any traditional HK cafe. The proof is there, you just have to go to HK to see that.
BTW, It is not the milk (which btw is not Carnation) that sweetens it, it's
the syrup or sugar they add to it.
(For the record: I have ordered tea from a Singapore cafe and what I got was the weak tea bag type flooded with Carnation milk - totally different).  — Preceding unsigned comment added by Preroll (talk • contribs) 11:16, 15 September 2011 (UTC)
replies: text: Although it will be hard to prove, it most likely originated in HK.  The term HK style came into wild spread usage in the 90's, when a lot of HKers migrate to other countries under the fear of the handing over in 1997.  To entertain these people, and most probably by HKers who closed down cha chaan tengs and migrated, they started calling that style the HK style, which basically nobody called it HK style before then.  Most called it dai pai dong milk tea(which faded out because a company registered the name and sold products of it) and "silk stocking" milk tea in the older days.  —Preceding signed comment added by MythSearchertalk  14:50, 15 September 2011 (UTC)
thread_title:  Why not just re-word "Originating" ? 

message: I'm going to end this fruitless discussion about the origin of Hong Kong style milk tea once and for all right now. I personally have done in-depth research on the topic for my IB EE, so I believe I can speak authoritatively on the issue. Hong Kong style milk tea in fact does originate from Hong Kong.
When the first cha chaan teng was established in Hong Kong (Queen's Cafe) in 1950, Hong Kong style Western food rapidly became very popular among the masses, and other people sought to copy their success by selling similar food products, thereby instituting the spread of this culture in Hong Kong. Queen's cafe in its original iteration doesn't exist anymore, so the eateries that appear on the Internet when you search the term are not the Queen's cafe I'm talking about. Evaporated milk at the time was also very popular in Hong Kong (which is why so many cha chaan tengs have evaporated milk-related foods), and cha chaan tengs therefore started mixing evaporated milk with tea and created a new drink called Hong Kong style milk tea. I've taken this information from academic journals online, so if you're willing to challenge it anymore, write an article about your insights and submit it for peer-reviewing before your start whining about it. 
Some of you might note that in the past, a particular person drank a similar variation of milk tea, and therefore it should not be marketed as Hong Kong style milk tea. However, if you apply this logic to almost every type of food, you'll realize that a lot of food names are misnomers, and in similar circumstances no one would ask for the renaming of these food products. Therefore, the term Hong Kong style milk tea should be kept (just like how Hokkien fried rice originated from Hong Kong at first, but it's not called Hong Kong fried rice). Tseung Kwan O Let's talk 04:40, 10 July 2016 (UTC)
thread_title: Hong Kong style milk tea originates from Hong Kong

message: We drank this in Germany long before we knew where Hong Kong is: 
a) Quick version: Put tea leaves in cup, add boiling milk instead of water.
b) Simmer tea leaves in milk.  — Preceding unsigned comment added by 178.78.75.150 (talk) 12:29, 11 August 2015 (UTC)
thread_title:  German variation 

message: Why is this a thing?  People all over the world drink strong tea with milk, canned milk, condensed milk, etc.  --2607:FEA8:D5DF:F945:1906:225D:9DBB:94B7 (talk) 17:32, 17 November 2019 (UTC)
replies: text: Beats me. I've skimmed through the article and I'm not really sure as to what makes this type of milk tea "unique". It's not exclusive to Hong Kong, nor was it originated there. Many different countries and cultures had independently invented an identical drink, shouldn't be all that surprising considering it's literally just tea and milk. ShelteredCook (talk) 11:19, 18 January 2021 (UTC)
replies: text: The uniqueness of Hong Kong-style milk tea is how the milk tea is prepared. STSC (talk) 11:47, 18 January 2021 (UTC)
thread_title:  strong tea with milk? 

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