The course [**Pot-boiled milk tea - basics**] comes with a pot-boiled milk tea material pack after the class, so you can practice at home.
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Course Highlights
**1. Introduction to world black tea flavors**
1) Understanding the flavor differences of black tea from India, Sri Lanka and Taiwan
2) Differentiation of black tea picking process and how to choose tea on the market
3) Analysis of cooking time and techniques for each teapot
**2. The three core elements of milk tea—the selection of tea, milk, sugar, and pots**
1) The appearance and aroma of tea leaves affect the flavor of milk tea
2) Key points in selecting types of commercially available milk
3) Analysis of commercially available sugar types that are most suitable for pairing with milk tea
4) Which type of pot is suitable for making milk tea, and what kind of flavor will be affected?
**3. Design and implementation of your own pot-boiled milk tea**
**4. Two people traveling together can enjoy a 10% discount
Workshop Description
Notes
The maximum number of small class classes is 6 people (only 6 people are available on Pinkoi. If you need to book a class for more than 6 people, you can send a private message)
Friends are welcome to sign up together or those who need to find another time to book the venue as a group.
Course duration: 1.5 hours
Location: 1st Floor, No. 69, Section 2, Chengde Road, Datong District, Taipei City (Xiao Cao Ren Mu Museum)
Near Chifeng Street, Zhongshan MRT Station and Shuanglian Station (Exit R9)
Additional Information
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