milk tea

JUNE 9 MILK TEA OPERATIONS MANUAL Pages milk tea recipe pdf 1

MILK TEA BREWING OF TEA Ingredients: 3 liters of water 50 grams Tea Procedure 1. Boil 3 liters of water in a pot. 2. After boiling, transfer the hot water in the thermos jar. 3. Submerge 50g tea for 15-20 minutes, after that remove the tea bag from the thermos jar. MILK TEA BARISTA BUBBLE TEA 30 ml fructose 400 ml ice Ingredients: 500 ml serving 4 scoops of creamer 200 ml tea 1 scoop of Sinkers Procedure: 1. Add 4 scoops of creamer, 30 ml fructose and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of tapioca pearls or any add-ons in a medium sized cup and seal it to serve. Ingredients: 40 ml fructose 700 ml serving 600 ml ice Sinkers 5 scoops of creamer 300 ml tea Procedure: 1. Add 5 scoops of creamer, 40 ml fructose and 300 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 600 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of tapioca pearls or any add-ons in a medium sized cup and seal it to serve. BROWN SUGAR MILK TEA Ingredients: 30 ml Brown sugar Syrup 500 ml serving 400 ml ice 4 scoops of creamer 200 ml tea 1 scoop of Sinkers Procedure: 1. Add 4 scoops of creamer, 30 ml brown sugar and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour 1 scoop of brown sugar syrup on the sides of the cup. 4. Pour liquid over 1 scoop of tapioca pearls, brown sugar syrup or any add-ons in a medium sized cup and seal it to serve. Ingredients: 40 ml Brown sugar Syrup 700 ml serving 600 ml ice 5 scoops of creamer 300 ml tea 1 scoop of Sinkers Procedure: 1. Add 5 scoops of creamer, 40 ml brown sugar and 600 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 600 ml of ice and shake until a nice froth is formed. 3. Pour 1 scoop of brown sugar syrup on the sides of the cup. 4. Pour liquid over 1 scoop of tapioca pearls, brown sugar syrup or any add-ons in a medium sized cup and seal it to serve. WINTERMELON 40 ml flavored syrup 400 ml ice Ingredients: 500 ml serving 4 scoops of creamer 200 ml tea 1 scoop of Sinkers Procedure: 1. Add 4 scoops of creamer, 40 ml flavored syrup and 200 ml tea into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of tapioca pearls, or any add-ons in a medium sized cup and seal it to serve. Ingredients: 50 ml flavored syrup 700 ml serving 600 ml ice 5 scoops of creamer 300 ml tea 1 scoop of Sinkers Procedure: 1. Add 50 ml flavored syrup, 5 scoops of creamer, and 300 ml tea into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 600 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of tapioca pearls or any add-ons in a medium sized cup and seal it to serve. COOKIES AND CREAM 2 scoops of cookies and cream 400 ml ice Ingredients: 20ml fructose 500 ml serving 3 scoops of creamer 200 ml tea 1 scoop of Sinkers Procedure: 1. Add 2 scoops of cookies and cream, 3 scoops of creamer, 20 ml fructose and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any add-ons in a medium sized cup and seal it to serve. Ingredients: 3 scoops of cookies and cream 500 ml serving 600 ml ice 30ml fructose 4 scoops of creamer 300 ml tea 1 scoop of Sinkers Procedure: 1. Add 3 scoops of cookies and cream, 4 scoops of creamer, 30 ml fructose and 300 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 600 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any add-ons in a medium sized cup and seal it to serve. COFFEE: CARAMEL MACCHIATO Ingredients: 200 ml tea 500 ml serving 400 ml ice Sinkers 1 scoop of Sinkers 500 ml 1.5 scoops of macchiato 3 scoops creamer 10 ml fructose Procedure: 1. Add 1.5 scoops of macchiato, 3 scoops creamer, 10 ml fructose and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any add-ons in a medium sized cup and seal it to serve. Ingredients: 300 ml tea 700 ml serving 600 ml ice 700 ml 2 scoops of macchiato 4 scoops creamer 20 ml fructose Procedure: 1. Add 2 scoops of macchiato, 2 scoops of creamer, 20 ml fructose and 300 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 600 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any add-ons in a medium sized SALTED CARAMEL Ingredients: 3 scoops of creamer 500 ml serving 500 ml 1.5 scoops of salted caramel 200 ml tea 1 scoop of Sinkers 10 ml fructose 400 ml ice Procedure: 1. Add 1.5 scoops of salted caramel, 3 scoops of creamer, 10 ml fructose and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 300 ml tea 700 ml serving 600 ml ice 1 scoop of Sinkers 700 ml 2 scoops of salted caramel 4 scoops creamer 20 ml fructose Procedue: 1. Add 2 scoops of salted caramel, 4 scoops of creamer, 20 ml fructose and 300 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 600 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. REGULAR FLAVORS: POWDER DARK CHOCOLATE / CHOCOLATE / JAVA CHIPS / MOCHA / TARO / STRAWBERRY / HONEYDEW / BANANA / MANGO / ALMOND / CAPPUCCINO – CARAMEL All the flavors listed above have the same mixing Ingredients: 500 ml serving 500 ml 1.5 scoops flavored 3 scoops of creamer powder 20 ml fructose 200 ml tea 400 ml ice 1 scoop of Sinkers Procedure: 1. Add 1.5 scoops flavored powder, 3 scoops of creamer, 20 ml fructose and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 4 scoops of creamer 700 ml serving 250 ml tea 1 scoop of Sinkers 700 ml 2 scoops flavored powder 30 ml fructose 500 ml ice Procedure: 1. Add 2 scoops flavored powder, 4 scoops of creamer, 30 ml fructose and 250 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 500 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. PREMIUM FLAVOR: POWDER OKINAWA / HOKKAIDO Ingredients: 500 ml serving 500 ml 3 scoops of flavored powder 200 ml tea 2 scoops of creamer 400 ml ice sinkers 1 scoop of Sinkers Procedure: 1. Add 3 scoops of flavored powder, 2 scoops of creamer and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 300 ml tea 600 ml ice sinkers 700 ml serving 700 ml 4 scoops of flavored powder 3 scoops of creamer 1 scoop of Sinkers Procedure: 1. Add 4 scoops of flavored powder, 3 scoops of creamer and 300 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 600 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. GREEN TEA MATCHA Ingredients: 10ml fructose 500 ml serving 200 ml tea 500 ml 3 scoops of Matcha 1 scoop of Sinkers 2 scoops of creamer 400 ml ice Procedure: 1. Add 3 scoops of Matcha, 2 scoops of creamer, 10 ml fructose and 200 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 20ml fructose 700 ml serving 300 ml tea 700 ml 4 scoops of Matcha 1 scoop of Sinkers 3 scoops of creamer 600 ml ice Procedure: 1. Add 4 scoops of Matcha, 3 scoops of creamer, 20 ml fructose and 300 ml tea into shaking cup and shake vigorously until powders are dissolved. 2. Add 600 ml of ice and shake until a nice froth is formed. milk tea recipe pdf 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. MILK TEA COMBINATIONS: POWDER TO POWDER All regular flavors and premium flavors have the same mixing, just add the following below. DARK CHOCOLATE 1. 500 ml: Add 1 dark choco to the desired regular or premium flavor. 2. 700 ml: Add 1.5 scoop dark choco to the desired regular or premium flavor MILK TEA COMBINATIONS: POWDER TO SYRUP HAZELNUT / PEPPERMINT 1. 500 ml: Add 15 ml flavored syrup to your desired regular or premium flavor. 2. 700 ml: Add 20 ml flavored syrup to the desired regular or premium flavor FRUIT TEA BLUEBERRY / LYCHEE / GREEN APPLE / PASSION FRUIT / HONEY PEACH / KIWI / LEMON / STRAWBERRY / ORANGE / GRAPES All the flavors listed above have the same mixing Ingredients: 500 ml serving 40 ml flavored syrup 20 ml fructose 200 ml tea 400 ml ice 1 scoop of Sinkers Procedure: 1. Add 40 ml flavored syrup, 20 ml fructose and 200 ml tea into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 30 ml fructose 700 ml serving 600 ml ice 50 ml flavored syrup 300 ml tea 1 scoop of Sinkers Procedure: Add 50 ml flavored syrup, 30 ml fructose and 300 ml tea into shaking cup and shake vigorously until all the ingredients are mixed. Add 500 ml of ice and shake until a nice froth is formed. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve FRUIT AU LAIT SERIES/PUREE BLUEBERRY, STRAWBERRY, MANGO, HONEY PEACH, CRANBERRY, TARO All the flavors listed above have the same mixing Ingredients: 500 ml serving 500 ml 1.5 scoops of Puree 200 ml Water 3 scoops of Creamer 400 ml Ice 1.5 scoops or 15ml of Fructose 1 scoop of Sinkers Procedure: 1. Add 15 ml puree, 30ml creamer, 15 ml fructose and 200 ml water into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 250 ml Water 700 ml serving 500 ml Ice 700 ml 2 scoops or 20ml of Puree 1 scoop of Sinkers 4 scoops or 40ml of Creamer 2 scoops or 25ml of Fructose Procedure: 1. Add 20 ml puree, 40ml creamer, 25 ml fructose and 250 ml water into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 500 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized PREMIUM YOGURT SERIES RED GRAPEFRUIT, MANGO PASSION FRUIT, STRAWBERRY GRAPEFRUIT, GRAPE, HONEY PEACH, BLUEBERRY, STRAWBERRY, GREEN APPLE, LYCHEE, KIWI, ORANGE, PEAR, VEGETABLE JUICE All the flavors listed above have the same mixing Ingredients: 200 ml Water 500 ml serving 400 ml Ice 30ml yogurt 1 scoop of Sinkers 30ml flavored syrup 15ml Fructose Procedure: 1. Add 30 ml yogurt, 30ml flavored syrup, 15 ml fructose and 200 ml water into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 700 ml serving 40ml yogurt 250 ml Water 40ml flavored syrup 500 ml Ice 25ml Fructose 1 scoop of Sinkers Procedure: 1. Add 40 ml yogurt, 40ml flavored syrup, 25 ml fructose and 250 ml water into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 500 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. PREMIUM LEMON YOGURT Ingredients: 200 ml Water 500 ml serving 400 ml Ice 25ml yogurt 1 scoop of Sinkers 15ml lemon syrup 30ml fructose Procedure: 1. Add 25 ml yogurt, 15 ml flavored syrup, 30 ml fructose and 200 ml water into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 400 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. Ingredients: 250 ml Water 700 ml serving 500 ml Ice 35ml yogurt 1 scoop of Sinkers 25ml lemon syrup 40ml fructose Procedure: 1. Add 35 ml yogurt, 25 ml flavored syrup, 40 ml fructose and 250 ml water into shaking cup and shake vigorously until all the ingredients are mixed. 2. Add 500 ml of ice and shake until a nice froth is formed. 3. Pour liquid over 1 scoop of any sinkers in a medium sized cup and seal it to serve. SINKERS TAPIOCA PEARLS Ingredients: Water Tapioca Pearls Procedures: 1. Boil 4 liters of water 2. After boiling, put 1 kg of Tapioca pearls in the water, and stir immediately. 3. Put the fire on low then cover the pearls and let the pearls cook for 20 minutes. 4. After 20 minutes, turn off the flame, stir again, then cover the pearls. 5. Let the pearls sit for 30 minutes. 6. After 30 minutes, add 1⁄4 kilo brown sugar then stirs. CREAM CHEESE Ingredients: 1 kg cream cheese powder 500 ml ice cold water Procedure: 1. Use hand mixer to stir the cream cheese powder and ice cold water until foamy. 2. Store in chiller or in a cool place. PREMIUM CREAM PUFF Ingredients: 100 g cream powder 80 ml whipping cream 200 ml fresh milk Procedure: 1. Mix 100 g cream powder, 80 ml whipping cream and 200 ml fresh milk. 2. Stir for 2-3 minutes using a hand mixer.. Refrigerate until mixture becomes thick like icing. CREAM PUFF Ingredients: 1 kg cream puff powder 1 liter cold water Procedure: 1. Use hand mixer to stir cream puff powder and ice cold water until foamy. 2. Store in chiller or in a cool place. ROCK SALT AND CHEESE POWDER Ingredients: 1 kg rock salt 1 kg cheese 3 liters ice cold water Procedure: 1. Use hand mixer to stir 1 kg rock salt, 1 kg cheese and ice cold water until foamy. 2. Store in chiller or in a cool place. EGG PUDDING Ingredients: 1 kg egg pudding powder 1 kilo white refined sugar 8 liters water Procedure: 1. Boil water. 2. After boiling, set the fire to minimum level. 3. Add 1 kg of egg pudding powder and 1 kg refined sugar. 4. Stir continuously. 5. Then boil for another 3 minutes. 6. Turn off the stove then put mixture in a container. Wait until it turns jelly. 7. Best to cook in the evening. 8. Shelf life after cooking: 3-4 days 9. Refrigerate when not in use. BUDUO PUDDING Ingredients: 200 g pudding powder 35 g white sugar 300 ml fresh milk Procedure: 1. Put the 200 g pudding powder and 35 g white sugar in a boil and dissolve in 900 ml hot water. 2. Add 300 ml fresh milk. 3. Boil and stir. 4. Cook for 2 minutes and stir continuously. 5. Filter using a strainer. 6. Allow it to cool. 7. Remove the foam on the surface. 8. milk tea hong kong address