aseptically filled milk tea company A mysterious force from the East About the origin of milk tea generally default to a thousand years ago in northern China's nomadic tribes are the first to try. According to legend, after Shen Nong discovered that tea could detoxify the body, tea became a popular drink among the general public. But due to the lack of material conditions in ancient times, the tea is too bitter and astringent. In order to improve the taste of tea soup, people try to add pepper, cloves and other spices to the tea soup. Northern nomads are used to brick tea mixed with fresh milk and salt boiled into prairie milk tea, which is the predecessor of milk tea. Milk Tea, which is now popular all over the country, originated from the Pearl milk tea in Taiwan in 1987 and the subsequent Hong Kong milk tea with silk stockings. By the Mid-1980s, in Chun Shui Tang Cultral Tea House, Taichung, it had its origins in 1986 when Lin Xiuhui, director of tea in Chun Shui Tang Cultral Tea House's department of Commodities (then the founder of the store) , added pink round to milk tea, while glossy black and pink round rolled in milk tea, just like the big beads falling on a jade plate, so to "Pearl Milk Tea" named, has become a popular drink in Taiwan. The origin of milk tea and the way of making it vary from place to place due to the habits of living and the characteristics of food culture, and gradually derived from the prairie milk tea, British milk tea, Hong kong-style milk tea, table-style milk tea, pull tea, Thai milk tea, Indian milk tea and many other flavors and varieties. A cup of milk tea with story and quality Lan Fong Yuen tea restaurant is known as the first delicious tea restaurant in Hong Kong. Although the shop is simple, the food standard is super first-class. Many gourmets put down their cruel words: "if you haven't eaten Lan Fong Yuen, you don't have eaten a tea restaurant in Hong Kong." Lan Fong Yuen was founded in 1952 . In the early stage, it was operated in the form of large-scale food stalls. At present, it is one of the only large-scale food stalls in Hong Kong. It already has two stores, one new and one old. The decoration of the old store is simple. It uses round wooden chairs and tables. The wall is covered with newspapers reporting the store, words with brush, and a simple picture, which shows the 50 year historical witness of "Lan Fong Yuen". Lan Fong Yuen is famous because Lin Sheng pioneered the Hong Kong style beverage "mandarin duck" and the best instant hong kong milk tea, commonly known as silk stockings milk tea, which is made with tea bags. Its milk tea is made with "post season tea" from Colombo, Sri Lanka and fatty milk from Malaysia. In addition to being a time-honored brand that must punch in, the door of Lan Fong Yuen's old store is also a good place to take photos. Standing outside the store with a cup of milk tea at will is a picture with a strong Hong Kong flavor. After two years away, Lan Fong Yuen returned to Shanghai with the "Nobel Prize in the food industry" - the Monde selection award of the 58th world quality evaluation conference, which immediately burst the circle of friends of Shanghai people. The "picky" Shanghai diners who were attracted by the name lined up at the gate of Lan Fong Yuen flash store in order to taste the true taste of best hong kong milk tea. 1952 aseptically filled milk tea company website:http://www.lanfyglobal.com/