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The origin of Hong Kong-style milk tea can be traced back to the early 20th century in mainland China.
Answer: False
Hong Kong-style milk tea originated in the mid-20th century in British Hong Kong, influenced by British afternoon tea, not in mainland China in the early 20th century.
The development of Hong Kong-style milk tea was influenced by French colonial culinary practices.
Answer: False
The development of Hong Kong-style milk tea was influenced by British colonial afternoon tea practices, not French culinary practices.
Local diners like *bing sutt* and *dai pai dong* created an affordable variant of British afternoon tea because the original was too expensive for most locals.
Answer: True
British afternoon tea was initially exclusive to high-end establishments, prompting local diners like *bing sutt* and *dai pai dong* to create an affordable, adapted version for the general populace.
Lan Fong Yuen, a *cha chaan teng*, claims to have invented 'silk-stocking' milk tea in 1962.
Answer: False
Lan Fong Yuen claims its owner invented 'silk-stocking' milk tea in 1952, not 1962.
In the 1940s, Hong Kong-style milk tea had a milder flavor, appealing to office workers.
Answer: False
In the 1940s, Hong Kong-style milk tea had an extremely potent flavor, marketed to laborers, and only later evolved to a less intense, yet still strong and creamy, state appealing to office workers by the 1960s.
In what historical context did Hong Kong-style milk tea originate?
Answer: In the mid-20th century in British Hong Kong, inspired by British afternoon tea.
Hong Kong-style milk tea originated in the mid-20th century in British Hong Kong, directly influenced by the British tradition of afternoon tea.
What historical practice primarily influenced the development of Hong Kong-style milk tea?
Answer: British colonial afternoon tea.
The development of Hong Kong-style milk tea was primarily influenced by the British colonial practice of afternoon tea, which became popular in the colony.
Which type of local diner was instrumental in creating an affordable version of British afternoon tea for locals?
Answer: *Bing sutt* and *dai pai dong*
Local diners such as *bing sutt* and *dai pai dong* were instrumental in adapting British afternoon tea into an affordable version accessible to the general local population.
Which restaurant claims to have invented 'silk-stocking' milk tea in 1952?
Answer: Lan Fong Yuen
Lan Fong Yuen, a *dai pai dong*-style restaurant, claims its owner, Lum Muk-ho, invented 'silk-stocking' milk tea in 1952.
How did the flavor profile of Hong Kong-style milk tea change from the 1940s to the 1960s?
Answer: It evolved from an extremely potent flavor for laborers to a less intense, but still strong and creamy, state for office workers.
The flavor profile of Hong Kong-style milk tea evolved from an extremely potent blend in the 1940s, catering to laborers, to a less intense yet still strong and creamy version by the 1960s, appealing to office workers.
Hong Kong-style milk tea is primarily made from green tea and fresh milk.
Answer: False
The source material indicates that Hong Kong-style milk tea is primarily made from Ceylon black tea and either evaporated or condensed milk, not green tea and fresh milk.
Hong Kong-style milk tea uses a stronger blend of tea leaves and evaporated milk, distinguishing it from traditional British milk tea.
Answer: True
The source explicitly states that Hong Kong-style milk tea distinguishes itself from traditional British milk tea by using a stronger blend of tea leaves and evaporated milk instead of fresh milk.
Fresh milk was substituted with condensed milk to make milk tea more affordable and practical in Hong Kong.
Answer: False
The substitution was made with evaporated milk, not condensed milk, primarily for economic reasons, ease of storage without refrigeration, and its concentrated nature.
Broken orange pekoe (BOP) is primarily responsible for the deep reddish-brown color of Hong Kong-style milk tea.
Answer: False
Broken orange pekoe (BOP) is primarily responsible for the aroma of the milk tea, while broken orange fannings (BOF) contribute to its deep reddish-brown color.
Tea dust accounts for 30% of the blend and gives Hong Kong-style milk tea its distinctive taste.
Answer: True
Tea dust, comprising 30% of the tea blend, is indeed primarily responsible for imparting the distinctive taste to Hong Kong-style milk tea.
Lipton tea is included in the blend to enhance the color of the milk tea.
Answer: False
Lipton tea is included in the blend to enhance both the aroma and texture of the milk tea, not primarily its color.
Fresh milk is traditionally preferred for Hong Kong-style milk tea due to its lighter flavor.
Answer: False
Evaporated milk is traditionally preferred over fresh milk for Hong Kong-style milk tea because its concentrated nature prevents the tea's intensity from being overdiluted, and it is also more economical and easier to store.
The Dutch brand 'Black&White' evaporated milk is commonly used and is believed to produce the smoothest brew.
Answer: True
The Dutch brand 'Black&White' evaporated milk is widely recognized as the most commonly used brand, with tea makers often attributing the smoothest brew to its use.
Some cafes use filled milk, a mix of skimmed milk and soybean oil, as an alternative to evaporated or condensed milk.
Answer: True
The source indicates that some cafes indeed use filled milk, a blend of skimmed milk and soybean oil, as an alternative to the more traditional evaporated or condensed milk.
Ceylon tea is a main ingredient in Hong Kong-style milk tea.
Answer: True
Ceylon tea is specifically mentioned as a main ingredient in the blend for Hong Kong-style milk tea.
What are the two primary types of milk used in Hong Kong-style milk tea?
Answer: Evaporated milk and condensed milk
Hong Kong-style milk tea is primarily crafted using either evaporated milk or condensed milk, which contribute to its distinct flavor and texture.
What was the primary reason for substituting fresh milk with evaporated milk in early Hong Kong-style milk tea?
Answer: Evaporated milk was more economical and easier to store without refrigeration.
Evaporated milk was substituted for fresh milk primarily because it was more economical, easier to store without refrigeration, and its concentrated nature contributed to the tea's rich flavor.
What percentage of the Hong Kong-style milk tea blend is typically made up of broken orange pekoe (BOP), and what is its primary contribution?
Answer: 30%, for aroma
Broken orange pekoe (BOP) typically constitutes 30% of the tea blend and is primarily responsible for providing the aroma of the milk tea.
Which component of the tea blend is primarily responsible for the distinctive taste of Hong Kong-style milk tea?
Answer: Tea dust
Tea dust, comprising very fine particles of tea leaves, is primarily responsible for imparting the distinctive taste to Hong Kong-style milk tea.
Which brand of evaporated milk is most commonly associated with producing the smoothest brew for Hong Kong-style milk tea?
Answer: Black&White
The Dutch brand 'Black&White' evaporated milk is widely recognized as the most commonly used brand, with tea makers often attributing the smoothest brew to its use.
Which type of tea is specifically mentioned as a main ingredient in the infobox for Hong Kong-style milk tea?
Answer: Ceylon tea
Ceylon tea is explicitly mentioned as a main ingredient in the infobox for Hong Kong-style milk tea, alongside evaporated or condensed milk and sugar.
What percentage of the tea blend is made up of Lipton tea (BOP and Ceylon tea), and what is its role?
Answer: 10%, to enhance aroma and texture
Lipton tea, a blend of BOP and Ceylon tea, constitutes 10% of the overall tea mixture and is included to enhance both the aroma and texture of the milk tea.
What is the primary role of broken orange fannings (BOF) in the Hong Kong-style milk tea blend?
Answer: Contributing to the deep reddish-brown color
Broken orange fannings (BOF) constitute 30% of the tea blend and are primarily responsible for contributing to the deep reddish-brown color of the milk tea.
What type of milk, a combination of skimmed milk and soybean oil, might some cafes use as an alternative?
Answer: Filled milk
Some cafes may use filled milk, which is a combination of skimmed milk and soybean oil, as an alternative to evaporated or condensed milk.
What is the main reason evaporated milk is preferred over fresh milk for Hong Kong-style milk tea?
Answer: Its concentrated nature prevents the tea's intensity from being overdiluted.
Evaporated milk is preferred for Hong Kong-style milk tea because its concentrated nature reduces the liquid needed for creaminess, thereby preventing the tea's intensity from being overdiluted.
The nickname 'silk-stocking' milk tea comes from the smooth, silky texture of the finished drink.
Answer: False
The nickname 'silk-stocking' milk tea originates from the appearance of the tea-stained cloth bag used during the brewing process, which resembles women's stockings, not from the drink's texture.
The thin cotton bag used in brewing helps filter out tea leaves and astringency, resulting in a smoother tea.
Answer: True
The thin cotton bag is a signature element of Hong Kong-style milk tea, specifically designed to filter out tea leaves and astringency, thereby producing a smoother beverage.
During the initial brewing step, hot water is poured from a low height to gently steep the tea leaves.
Answer: False
During the initial brewing step, hot water is poured from a height of 60 cm (24 inches) to apply sufficient pressure to the leaves, ensuring an even taste and fragrant aroma, rather than from a low height for gentle steeping.
The 'pulling' process involves steeping the tea for an extended period to maximize flavor extraction.
Answer: False
The 'pulling' process involves pouring the tea back and forth from the sackcloth bag multiple times to develop its 'punchiness' and characteristic strength, not to extend steeping time for flavor extraction.
After brewing, Hong Kong-style milk tea is kept hot at 94 °C (201 °F) for up to an hour before serving.
Answer: True
After brewing, the tea is indeed maintained at 94 °C (201 °F) for up to an hour to preserve its quality and serving temperature.
What is a key distinguishing feature of Hong Kong-style milk tea compared to traditional British milk tea?
Answer: It is traditionally brewed with a unique stocking-like cotton bag.
A key distinguishing feature of Hong Kong-style milk tea is its traditional brewing method, which involves a unique stocking-like cotton bag to filter the tea.
Why is Hong Kong-style milk tea sometimes nicknamed 'silk-stocking' milk tea?
Answer: The cloth bag used during brewing, when tea-stained, resembles women's stockings.
The nickname 'silk-stocking' milk tea derives from the appearance of the traditional cloth bag used for brewing, which, when tea-stained, resembles women's stockings.
What is the purpose of pouring hot water from a height of 60 cm (24 inches) during the initial brewing step?
Answer: To apply sufficient pressure to the leaves for an even taste and fragrant aroma.
Pouring hot water from a height of 60 cm (24 inches) during the initial brewing step is done to apply sufficient pressure to the tea leaves, which helps achieve an even taste and fragrant aroma.
How many times is the tea typically 'pulled' (poured back and forth from the sackcloth bag) during preparation?
Answer: Four times
The 'pulling' process, crucial for developing the tea's punchiness, typically involves pouring the tea back and forth from the sackcloth bag four times.
What is the recommended temperature for keeping the brewed tea hot before serving?
Answer: 94 °C (201 °F)
After brewing, the tea is kept hot at 94 °C (201 °F) for up to an hour to maintain its quality and optimal serving temperature.
What is the primary function of the thin cotton bag used in the traditional brewing process of Hong Kong-style milk tea?
Answer: To filter out tea leaves and astringency for a smoother tea.
The primary function of the thin cotton bag, a signature element of Hong Kong-style milk tea, is to filter out tea leaves and astringency, thereby producing a smoother tea.
Most restaurants prepare cold milk tea by placing the cup in a bowl of ice to prevent dilution.
Answer: False
Most restaurants prepare cold milk tea by simply adding ice cubes, which leads to dilution. The 'ice bath milk tea' method, which prevents dilution, is an innovative technique used by specific establishments like Tai Hing.
Before ice-making machines, cold milk tea was often sold in plastic bottles after being refrigerated.
Answer: False
Before the advent of ice-making machines, cold milk tea was commonly poured into glass bottles, such as those from Vitasoy or Coca-Cola, and then refrigerated for sale.
'Cha jau' is a variant of Hong Kong-style milk tea made with evaporated milk and no added sugar.
Answer: False
'Cha jau' is a variant of Hong Kong-style milk tea made with naturally sweet condensed milk, not evaporated milk, and its name literally implies 'tea without evaporated milk'.
*Yuenyeung* is a beverage that combines Hong Kong-style milk tea with hot chocolate.
Answer: False
*Yuenyeung* is a popular beverage that combines Hong Kong-style milk tea with coffee, not hot chocolate.
Hong Kong-style milk tea is exclusively served hot.
Answer: False
Hong Kong-style milk tea can be served either hot or cold, depending on preference and context.
Doodh pati chai and Teh tarik are mentioned as similar drinks to Hong Kong-style milk tea.
Answer: True
The source material explicitly lists Doodh pati chai, Burmese milk tea, and Teh tarik as similar drinks to Hong Kong-style milk tea.
What innovative method does the Tai Hing restaurant chain use to serve iced milk tea without dilution?
Answer: They use an 'ice bath milk tea' method, placing the cup in a bowl of ice.
The Tai Hing restaurant chain employs an innovative 'ice bath milk tea' method, where the cup of milk tea is placed in a bowl of ice, effectively preventing dilution from melting ice while keeping the drink cold.
How was cold milk tea prepared in Hong Kong before ice-making machines became prevalent?
Answer: Hot milk tea was poured into glass bottles and refrigerated.
Before ice-making machines were prevalent, cold milk tea was prepared by pouring hot milk tea into glass bottles and then refrigerating them before sale.
What is 'cha jau' (茶走) a variant of Hong Kong-style milk tea made with?
Answer: Condensed milk
'Cha jau' is a variant of Hong Kong-style milk tea made with naturally sweet condensed milk, as indicated by its literal meaning 'tea without [evaporated milk]'.
What is *yuenyeung* (鴛鴦) a combination of?
Answer: Hong Kong-style milk tea and coffee.
*Yuenyeung* is a popular beverage that uniquely combines Hong Kong-style milk tea with coffee, offering a blend of both flavors.
Which of the following is NOT mentioned as a similar drink to Hong Kong-style milk tea in the source?
Answer: Thai iced tea
The source material mentions Doodh pati chai, Burmese milk tea, and Teh tarik as similar drinks, but Thai iced tea is not listed.
What is the serving temperature for Hong Kong-style milk tea?
Answer: Either hot or cold
Hong Kong-style milk tea is versatile and can be served either hot or cold, accommodating diverse preferences and climatic conditions.
The Hong Kong government recognized the milk tea making technique as an intangible cultural heritage in the early 1990s.
Answer: False
The Hong Kong government officially recognized the 'Hong Kong-style milk tea making technique' as an intangible cultural heritage in 2017, not in the early 1990s, although its symbolism as an identity marker emerged in the 1990s.
Hongkongers consume an estimated 2.5 million cups of Hong Kong-style milk tea daily.
Answer: True
Industry estimates confirm that Hongkongers consume an average of 2.5 million cups of Hong Kong-style milk tea daily.
The sentiment of Hong Kong-style milk tea as a symbol of identity emerged in the 1990s, prior to the 1997 handover.
Answer: True
The sentiment of Hong Kong-style milk tea as a symbol of local heritage and identity indeed emerged in the 1990s, specifically leading up to the 1997 handover.
The removal of Queen's Pier in 2007 diminished the cultural significance of Hong Kong-style milk tea among young Hongkongers.
Answer: False
The removal of Queen's Pier in 2007 actually prompted reflection on local identity and, combined with rising localist sentiments, further boosted the cultural significance of Hong Kong-style milk tea among young Hongkongers.
For overseas Hongkongers, drinking Hong Kong-style milk tea can be a form of 'silent resistance' to preserve their culture.
Answer: True
For overseas Hongkongers, particularly those who emigrated for political reasons, consuming Hong Kong-style milk tea is perceived as a political statement and a form of 'silent resistance' to preserve their culture.
The mass emigration from Hong Kong has led to a decrease in Hong Kong-style milk tea brands and cafes in the UK.
Answer: False
The mass emigration from Hong Kong, especially after 2020, has actually led to an increase in Hong Kong-style milk tea brands and cafes in the UK, where many emigrants have settled.
The 'Hong Kong-style milk tea making technique' is classified under the UNESCO domain of 'performing arts'.
Answer: False
The 'Hong Kong-style milk tea making technique' is classified under the UNESCO domain of 'traditional craftsmanship', not 'performing arts'.
What is the estimated daily consumption of Hong Kong-style milk tea by Hongkongers?
Answer: 2.5 million cups
Industry estimates indicate that Hongkongers consume an average of 2.5 million cups of Hong Kong-style milk tea daily.
When did Hong Kong-style milk tea begin to emerge as a significant symbol of Hong Kong identity?
Answer: In the 1990s, leading up to the 1997 handover.
The sentiment of Hong Kong-style milk tea as a significant symbol of Hong Kong identity first emerged in the 1990s, leading up to the 1997 handover.
What event in 2007 further boosted the cultural significance of Hong Kong-style milk tea among young Hongkongers?
Answer: The removal of Queen's Pier, prompting reflection on local identity.
The removal of Queen's Pier in 2007 prompted young Hongkongers to reflect on their local identity, which, coupled with rising localist sentiments, further boosted the cultural significance of Hong Kong-style milk tea.
For overseas Hongkongers who emigrated for political reasons, how is drinking Hong Kong-style milk tea perceived?
Answer: As a political statement and a form of 'silent resistance'.
For overseas Hongkongers, particularly those who emigrated for political reasons, drinking Hong Kong-style milk tea is perceived as a political statement and a form of 'silent resistance' to preserve their culture.
When was the 'Hong Kong-style milk tea making technique' officially recognized as an intangible cultural heritage by the Hong Kong government?
Answer: 2017
The Hong Kong government's Leisure and Cultural Services Department officially declared the 'Hong Kong-style milk tea making technique' as one of the intangible cultural heritages of Hong Kong in 2017.
Under which UNESCO domain is the 'Hong Kong-style milk tea making technique' classified as intangible cultural heritage?
Answer: Traditional craftsmanship
The 'Hong Kong-style milk tea making technique' is classified under the UNESCO domain of 'traditional craftsmanship', as specified by the UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage.
What is the significance of the 'Hong Kong-style milk tea making technique' being recognized as an intangible cultural heritage?
Answer: It signifies its importance in preserving Hong Kong identity and culture.
The recognition of the 'Hong Kong-style milk tea making technique' as an intangible cultural heritage signifies its profound importance in preserving Hong Kong identity and culture.
What is the primary reason Hongkongers sought to define their local heritage and identity in the 1990s, boosting the symbolism of milk tea?
Answer: The upcoming 1997 handover of Hong Kong from the UK to China.
In the 1990s, leading up to the 1997 handover, Hongkongers sought to define their local heritage and identity, distinguishing themselves from both British and mainland Chinese cultures, which significantly boosted the symbolism of milk tea.
What impact has the mass emigration from Hong Kong had on Hong Kong-style milk tea brands and cafes in the UK?
Answer: It has led to an increase in Hong Kong-style milk tea brands and cafes in the UK.
The mass emigration from Hong Kong, particularly the exodus that commenced in 2020, has resulted in a notable increase in Hong Kong-style milk tea brands and cafes in the UK.
The literal meaning of 'yuenyeung' (鴛鴦) is 'harmonious blend'.
Answer: False
The literal meaning of 'yuenyeung' (鴛鴦) is 'mandarin ducks', symbolizing a pair of lovers, which reflects the harmonious blend of two distinct elements (tea and coffee).
What is the literal meaning of 'yuenyeung' (鴛鴦), the name for the milk tea and coffee blend?
Answer: Mandarin ducks
The literal meaning of 'yuenyeung' (鴛鴦) is 'mandarin ducks', symbolizing a pair of lovers, which reflects the harmonious blend of two distinct elements (tea and coffee).
What is the literal meaning of the Chinese name 'Hong Kong-style milk tea' (港式奶茶)?
Answer: Hong Kong-style milk tea
The literal meaning of the Chinese name 'Hong Kong-style milk tea' (港式奶茶) directly translates to 'Hong Kong-style milk tea'.
What is the literal meaning of the alternative Chinese name 'Hong Kong milk tea' (香港奶茶)?
Answer: Hong Kong milk tea
The literal meaning of the alternative Chinese name 'Hong Kong milk tea' (香港奶茶) is 'Hong Kong milk tea', emphasizing its geographical origin.
What is the literal meaning of the second alternative Chinese name 'dai pai dong milk tea' (大排檔奶茶)?
Answer: dai pai dong milk tea
The literal meaning of the second alternative Chinese name 'dai pai dong milk tea' (大排檔奶茶) is 'dai pai dong milk tea', referring to the type of open-air food stalls where it gained popularity.
As of August 2024, a cup of Hong Kong-style milk tea costs approximately US$5.00.
Answer: False
As of August 2024, a cup of Hong Kong-style milk tea costs approximately 20 Hong Kong dollars, which is equivalent to about US$2.66, not US$5.00.
What is the primary course classification for Hong Kong-style milk tea?
Answer: Drink
Hong Kong-style milk tea is primarily classified as a drink, typically enjoyed on its own or alongside meals.
What is the approximate cost of a cup of Hong Kong-style milk tea in US dollars as of August 2024?
Answer: US$2.66
As of August 2024, a cup of Hong Kong-style milk tea costs approximately 20 Hong Kong dollars, which is equivalent to about US$2.66.