In the same way Launceston loves coffee, Hong Kong loves milk tea - and NitroElla owner Anthony Kwong wants to bring that tea culture to Tasmania.
Mr Kwong has just returned to Launceston from winning a bronze medal in the Australian region of the International KamCha Competition, held in Melbourne last week.
His success, after competing for the first time, inspired Mr Kwong to make the Hong Kong-style tea for his customers.
"We will have a NitroElla milk tea soon. I will get the tea directly from Hong Kong," Mr Kwong said.
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KamCha entrants were judged on tea aroma, strength and smoothness.
"The smoother the tea, the better," he said.
The smooth quality comes from the process of making KamCha, which involves brewing tea leaves with water, heating and reheating, pulling the tea and then adding evaporated milk.
Milk tea became a popular drink in Hong Kong when it became a British colony in 1841.
"People couldn't afford to go to high tea, so the tea was recreated for Chinese taste buds. It became part of the culture that every day they had to have tea," Mr Kwong said.
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