The most common ready-to-brew milk tea in mainland shops is Lan Fong Yuen, but few people know its history. Lan Fong Yuen was founded in 1952 as a food stall, and later became famous in Hong Kong for the founder Lin Muhe's special tea bag brewing method to create silk stockings milk tea.
Stockings milk tea is a classic supporting role in Hong Kong films, and in reality it is also an indispensable drink on the table of Hong Kong people. After World War II, Hong Kong people began to drink milk tea under the influence of British culture. At first, many restaurants used a large kettle to make tea, which needed to be heated constantly, and the tea would become bitter and astringent if it was brewed for too long, and the tea brewed out was not delicious and could easily cause stomach discomfort. Later, Lin Muhe bought a small copper kettle, and his wife made tea bags out of white woolen cloth made of cotton jackets, and used the small copper kettle to make tea bags after putting in the tea leaves. After a long time, the tea bag showed a brown color, which was close to the stockings at that time, so the stockings milk tea got its name.
The ingredients of Lan Fang Yuan Silk Stockings Milk Tea have been personally blended by Lin Muhe countless times, and the tea leaves from Sri Lanka are selected and matched with Malaysian non-dairy milk, which has remained unchanged for many years. The milk tea is brown in color, smooth and delicate as silk in the mouth, and the tea aroma is rich but there is no bitterness at all. The most wonderful thing is that after drinking the whole cup of milk tea, the aftertaste is very rich, and only the sweetness of tea is left in the mouth. The authentic way to drink stockings milk tea is to "tea go" when ordering, that is, do not add sugar and evaporated milk, but add condensed milk, and the sweet and milky flavor will be more intense.
Cream piglet bun is another feature of Lan Fang Yuan, referred to as cream pig. Cut the pork bun into two slices horizontally, bake it and coat it with an appropriate amount of butter and condensed milk, it is sweet but not greasy, and very crispy. It should be noted that if you don't find pork when you eat it, don't get it wrong, the piglet bun is only named because the shape of the bread is similar to that of a piglet, and there is no real pork.
Lan Fong Yuen Tsim Sha Tsui Chung King Mansion is currently the most visited shop. The interior is nostalgic with black and white mosaic tiles and posters of last century stars. Walking into the store, it feels like stepping back in time to the seventies and eighties, and it is quite flavorful. The service attitude in the store is acceptable, and the waiters are occasionally impatient. There will inevitably be a queue to eat at every meal, and it is inevitable that there will be a shared table, and if there is a vacant seat next to it, you may not be allowed to change seats. In contrast, the Lan Fong Yuen Central Jiezhi Street store is more visited by locals, and the service attitude is better than that of the Chung King Mansion store, but the seats are also full.
