The origin of "Cha Zau," a variation of Hong Kong-style milk tea🔥
As a native Hongkonger, you surely won't be a stranger to "Cha Zau" (tea with condensed milk). But how exactly did "Cha Zau" evolve from traditional Hong Kong-style milk tea?
After Hong Kong became a trading port, "English-style milk tea" was introduced, but due to expensive ingredients, it wasn't something the common folk could easily enjoy. By the 1950s, as bing sut (ice rooms) and dai pai dongs flourished, eateries began using dense cloth tea bags to filter out tea dregs, making the milk tea smoother and more fragrant. The tea bags became stained brown from repeated brewing, giving birth to the name "pantyhose milk tea" (silk stocking milk tea).✨
At that time, bing sut primarily served the working class. To reduce costs, they switched to more affordable black tea,☝️ and the practice of adding condensed milk to the tea emerged. The taste was rich with layers of sweetness, perfect for workers who needed to replenish their energy after intense physical labor. The flavor of "Cha Zau" became a hit with diners😍, eventually leading to the creation of specialty drinks like "Fei Zau" (coffee with condensed milk) and "Ovaltine Zau," catering to Hongkongers who love to enjoy good food and try new things!
Cha Chaan Teng Trivia💬☝️ Is this cup "Cha Zau" or "milk tea"❓
"Cha Zau" looks very similar to Hong Kong-style milk tea, with only a slight difference in shade. Many cha chaan tengs follow this practice: after the master prepares a "Cha Zau," they place the spoon inside the cup,🙌 allowing the waiters to distinguish the two at a glance and avoid any mistakes.
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【Hiang Kie Coffee Group】
Providing premium coffee and tea beverages for a delightful experience anytime, anywhere,discover the taste of Hong Kong at👉Hiang Kie Coffee👈
✅HACCP Quality Management✅ISO22000
After Hong Kong became a trading port, "English-style milk tea" was introduced, but due to expensive ingredients, it wasn't something the common folk could easily enjoy. By the 1950s, as bing sut (ice rooms) and dai pai dongs flourished, eateries began using dense cloth tea bags to filter out tea dregs, making the milk tea smoother and more fragrant. The tea bags became stained brown from repeated brewing, giving birth to the name "pantyhose milk tea" (silk stocking milk tea).✨
At that time, bing sut primarily served the working class. To reduce costs, they switched to more affordable black tea,☝️ and the practice of adding condensed milk to the tea emerged. The taste was rich with layers of sweetness, perfect for workers who needed to replenish their energy after intense physical labor. The flavor of "Cha Zau" became a hit with diners😍, eventually leading to the creation of specialty drinks like "Fei Zau" (coffee with condensed milk) and "Ovaltine Zau," catering to Hongkongers who love to enjoy good food and try new things!
Cha Chaan Teng Trivia💬☝️ Is this cup "Cha Zau" or "milk tea"❓
"Cha Zau" looks very similar to Hong Kong-style milk tea, with only a slight difference in shade. Many cha chaan tengs follow this practice: after the master prepares a "Cha Zau," they place the spoon inside the cup,🙌 allowing the waiters to distinguish the two at a glance and avoid any mistakes.
------------------------------------------------
【Hiang Kie Coffee Group】
Providing premium coffee and tea beverages for a delightful experience anytime, anywhere,discover the taste of Hong Kong at👉Hiang Kie Coffee👈
✅HACCP Quality Management✅ISO22000