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Origins

China

In ancient China, tea was primarily consumed for its pleasurable caffeine content. Milk has been historically regarded as a prominent beverage among nomadic communities, symbolizing their cultural identity.[1] As nomadic populations migrated southward, the consumption of milk gradually permeated the Central Plains region. MILK + TEA This particular beverage, characterized by its robust flavor and rich nutritional composition, swiftly gained dominance in the Chinese market and garnered significant popularity among those residing in both inland and coastal regions (BECAME POPULAR IN CHINESE MARKETS).[2]

Based on the various taste profiles, milk tea IN CHINA IS categorized into several types such as grassland milk tea, Indian milk tea, European milk tea, Hong Kong milk tea, and British milk tea. Grassland milk tea is often referred to as salty milk tea BECAUSE OF ITS PREPARATION. In the pastoral regions of China, such as Inner Mongolia, Xinjiang, and Tibet, nomadic communities FOLLOW A PROCESS OF initially crushing the tea leaves and subsequently infusing them in boiling water. .[3]The tea is then boiled, followed by the addition of milk, which is stirred into the mixture. Finally, an appropriate quantity of salt is incorporated, resulting in the completion of the milk tea preparation.

  1. ^ He, Yanrong. "新疆游牧民族的奶茶文化--哈萨克族与蒙古族奶茶文化比较研究. 兰州教育学院学报".
  2. ^ Lin, Jiaying. "From Localization to Globalization: A Study of Pearl Milk Tea" (PDF).
  3. ^ Ouyang, Jun. "古典名著里的茶文化".