Posted on : 2023-01-20 03:14:24
Article : Good evening, Friday Management TASK 226- I wonder if anyone knows their customer's preference better than this tea shop”. A unique business idea made a Hong Kong Tea master to offer pleasant stunning experiences to Hong Kong Milk tea which is not a trend but a staple for Hongkongers.
This Management TASK 226 is more informative and interesting amd I request the readers to enjoy reading this prelude of the Management TASK part. A traditional tea which is available everywhere is made into an exclusive blended tea, pulling the consumers to his Long Cha (name changed) café by its owner Mr. Winston Chu(Name changed) I wonder if anyone knows their customer's preferences better than this tea shop.
Known as yeet lai cha (hot milk tea), Hong Kong milk tea has a rich, hearty flavor and this traditional drink with colonial roots has been energizing Hongkongers of all types since the Second World War. It’s made creamy with the addition of evaporated milk and packs long-lasting tannin punch from the carefully steeped and pulled mix of tea leaves through a silk stocking for four times enhancing its flavor and color which in fact most visibly seen in many places of Asia.
During British rule, English tea was served almost exclusively in hotels or high-end Western restaurants. But following the Second World War, the English tea trend eventually filtered down to the traditional street food stalls. The ingredients of the British tea were localized and adapted to Hongkongers’ tastes. Regular milk was replaced with the evaporated milk that is still used today and stronger blends of tea leaves were chosen. Over the time, the extremely strong flavor of the tea also changed with white-collar workers opting for a slightly lighter tea, transforming it into the drink that is enjoyed today and is included on Hong Kong’s intangible cultural heritage list.
The silk stocking is used to improve the astringency of the milk tea. The bag helps to filter out the tea leaves and bitterness, once the leaves are in the stocking, the tea master pours hot water (96 to 98 degrees Celsius) over them from a height of 60cm to ensure enough pressure is applied to the leaves and letting them steep for 12 minutes. When the leaves are half afloat, the tea is poured back and forth (known as pulling) four times for even taste and fragrant aroma.
Pull too many times and the tea leaves will be over extracted, and if it is not pulled enough then the tea will lose its paunchiness. The tea is served at the golden ratio of 70 per cent tea and 30 per cent evaporated milk, which brings the drink to the optimum temperature range of 55 to 60 degrees.
Milk tea is critical to Hong Kong food culture and it has been part of every Hongkonger’s life, but it is at risk of disappearing with the arrival more varieties of coffees. However, Hong Kong milk tea is much more acceptable because it is sweet and is easy to drink compared to coffee. Hong Kong Milk tea is not a trend, it is a staple.
Taking this line of traditional tea making as his business with passion and craft Winston Chu has taken a place in Admiralty business area, which earlier used to be an always empty coffee shop. Ever since this tea alchemist took over, it gets unbelievable crowds.
Post your perceptive comments on what Mr. Winston Chu would have done to make his tea so famous. In fact this case could be a guiding examples for new startups. Our Solution for this TASK 226 will be posted on our regular Good Morning Monday solution for TASK 226 on 23rd Jan 2023.
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