Lan Fangyuan was founded in 1952 and has been studying craftsmanship for 67 years. It is one of the oldest Hong Kong-style milk tea shops in Hong Kong. Lanfangyuan selects Australian milk sources and Indian Assam black tea, which has inherited the classic formula and tea making technology for more than half a century. The authentic Hong Kong flavor of tea-flavored milk and smooth, and is a representative of intangible cultural heritage.

In 1952, Mr. Lin Muhe established Lanfang Garden in Hong Kong and created silk stockings milk tea and mandarin duck milk tea, collectively known as Hong Kong-style milk tea. In 1956, tea restaurants became a new civilian restaurant, and Hong Kong-style milk tea was popular. Lanfangyuan is still a steak shop with iron crust, but it has delicious Hong Kong-style milk tea. In 2009, Lan Fangyuan had its first tea restaurant-style branch - No. 26, Duke Huofang Shopping Mall, Chongqing Building, Tsim Sha Tsui. In 2016, the Lanfangyuan cup-filled milk tea was launched, positioning as the "original ancestor of Hong Kong-style milk tea has been famous in Hong Kong for more than half a century."

Lanfangyuan’s milk tea is made of 5 kinds of Indian Assam natural black tea, and the tea comes from Indian Assam black tea. Linmuhe continues to mix various teas to try soaking and drinking, and debugging year after year, debugging the classic recipes that appear.

"Tea-flavored milk slips back" is an interpretation of stockings milk tea. When cooking tea, strictly control the quality of the tea soup, supplemented by the self-created "eight-hand" tea-bumping method, and then use a certain technique and force to bump the milk to make it blend with each other, which is the right stocking milk tea.