User:Cecilia yhy/sandbox

Variations
Chinese Milk Tea. 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. As nomadic populations migrated southward, the consumption of milk gradually permeated the Central Plains region. This particular drink became more and more popular in Chinese Market because of the open of tea-horse trading since Tang Dynasty. From this time on, the emperor moves tea from farms to pastures for good horses and cows that he needs for war and production. In this case, tea has already started to spread, and soon it has changed because of how people live in different places other than mainland China. Grassland milk tea, as a branch of mainland 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 the process of initially crushing the tea leaves and subsequently infusing them in boiling water. 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. Salt is also used for long term storage as the horde face long distance travel and extrem weather conditions.

Hong Kong-style milk tea may have come from its ties to British milk tea during the colonial era. During the time that the British ruled Hong Kong, British milk tea was brought to the area. This was because the taste of British milk tea was not very strong. After that, people in Hong Kong changed this drink by adding crushed Ceylon black tea, which is usually called Sri Lanka black tea but is called Silang black tea in Hong Kong. The tea was put through a sieve as part of the way it was made, which also led to the name "silk hose milk tea." On top of that, evaporated milk was added to the tea to finish the drink. The whole process has six different steps: scraping the tea, boiling the tea, baking the tea, infusing the tea, and making tea milk.

Taiwan milk tea may have started in the 17th century, when the Dutch brought it there. Pearl milk tea, also called Boba milk tea, is a well-known type of table milk tea. The "pearl" part of pearl milk tea is a round starch powder that looks like a pearl. Before being added to the milk tea, this powder circle is usually dipped in syrup. This is done to make sure that when the powder circle is mixed with the sugary milk tea, it keeps its natural sweetness.