Hong Kong Style Mandarin Duck – Tea and Coffee Gallbladder

Each tea and coffee bag of this product is made of thick tea, medium thick tea and young tea and three kinds of tea leaves and coffee powder. If there is too much tea, it will affect the aroma and smoothness of the coffee. The golden ratio of the restaurant mixes this product to ensure the balance of fragrant, thick and smooth. We continue to try to use different tools and production methods to make the product. We choose a stewed beaker for mixing. It is the first time to use this method to prepare tea and coffee bags. In terms of packaging materials and design, we use non-woven materials to make tea and coffee bags, which can penetrate and infuse more flavor than those made of filter paper in the market. The box contains: - 6 packs of Hong Kong Style Mandarin Ducks – Tea and Coffee Galleries [each pack contains 35g, total 210g] Each box of Tea and Coffee Galleries can make 12 cups - Comes with Mandarin duck teaching The principle of stewing beaker? The principle of the simmering pot is to use the heat convection of the vacuum layer to steam the tea gallbladder in the cup with steam conduction in a closed state, so as to ensure that the temperature will not be too high and will not drop too fast. What are the benefits of using a simmering beaker for brewing? 1. Easy to operate, easy to carry and safe – just put down the tea and coffee bags and heated water to complete it, no matter where you go overseas, you can do it. 2. Zero failures – provide complete teaching, standard tea and coffee powder/evaporated milk amount and time, so that every cup is the most standard, if you use traditional methods to cook, it will be based on the production tools and everyone's preparation methods Depending on the amount and the amount, it will affect the taste, and even make it less flavorful, and even worse, it will have a bitter and astringent taste. 3. The taste is closer to the tea restaurant - the same type of household products and tea bags on the market, the production time emphasizes that it can be completed in 5 minutes, but the taste produced is also far from the actual tea restaurant, even if some better tea powder, and It is wasted due to insufficient brewing time. Even if they use the most perfect production tools, the water in a general tea restaurant is not less than 18 minutes and 114 grams per pot of tea calculated with 2000ml water. About 10-11 grams of tea powder per cup), the general standard taste can be brewed, so we recommend that the brewing time of the beaker should not be less than 20 minutes.