question: How many glasses/cups a year are consumed of the drink made from black tea and milk in the city which as been given the labels of "Gourmet Paradise" and "World's Fair of Food"?
answer: 900 million
context: Title: Hong Kong-style milk tea
  Passage: Hong Kong-style milk tea is a tea drink made from black tea and milk (usually evaporated milk or condensed milk).  It is usually part of lunch in Hong Kong tea culture.  Although originating from Hong Kong, it is found overseas in restaurants serving Hong Kong cuisine and Hong Kong-style western cuisine.  In the show "Top Eat 100" aired on 4 February 2012, Hong Kong-style milk tea is ranked number 4 in Hong Kong cuisines.  Hong Kongers consume a total of 900 million glasses/cups a year.
  Title: Thearubigin
  Passage: Thearubigins are polymeric polyphenols that are formed during the enzymatic oxidation and condensation of two gallocatechins (epigallocatechin and epigallocatechin gallate) with the participation of polyphenol oxidases during the fermentation reactions in black tea.  Thearubigins are red in colour and are responsible for much of the staining effect of tea.  Therefore, a black (fully oxidized) tea often appears red while a green or white tea has a much clearer appearance.  The colour of a black tea, however, is affected by many other factors as well, such as the amount of theaflavins, another oxidized form of polyphenols.
  Title: Teh tarik
  Passage: Teh tarik (literally "pulled tea") is a hot milk tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams within the Southeast Asian countries of Malaysia and Singapore.  Its name is derived from the pouring process of "pulling" the drink during preparation.  It is made from black tea, condensed milk or evaporated milk.  Malaysia has considered the drink as the country's national drink.
  Title: Golden Monkey tea
  Passage: Golden Monkey tea () is the name of a black tea originating from the Fujian and Yunnan provinces in China.  Only the bud and first leaf are picked, and the tea leaves are characterized by the pale gold threading.  Golden Monkey tea is a black tea counterpart of Silver Needle white tea.  The flavor profile of golden monkey tea is characterized by light, honeyed peach notes, and its lack of astringency.  This tea is highly prized, as evidenced by its second-place finish in the Signature Famous Teas – Hot Tea Class of the 2009 World Tea Championship.
  Title: Masala chai
  Passage: Masala chai ( ; Hindi: मसाला चाय , literally "mixed-spice tea"; Urdu: ‎ ) is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices, and herbs. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates.  The noun "chai" alone refers to the beverage tea, although some cultures have appropriated it as a loanword to mean "masala chai".
  Title: Rize tea
  Passage: Rize tea or "Rize çayı" is the black tea used for Turkish tea.  Produced in Rize Province on the eastern Black Sea coast of Turkey which has a mild climate with high precipitation and fertile soil, when brewed it is mahogany in color.  In addition to being consumed at home, it is served in Turkish cafés by a çaycı (tea-waiter), in small, narrow-waisted glasses.  It can be taken strong ("demli" dark) or weak ("açık" light), and is traditionally served with beet sugar crystals ("toz şeker") or a couple of sugar lumps ("kesme şeker").
  Title: Tea brick
  Passage: Compressed tea, called tea bricks, tea cakes or tea lumps, and tea nuggets according to the shape and size, are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed into block form.  This was the most commonly produced and used form of tea in ancient China prior to the Ming Dynasty.  Although tea bricks are less commonly produced in modern times, many post-fermented teas, such as "pu-erh", are still commonly found in bricks, discs, and other pressed forms.  Tea bricks can be made into beverages like tea or eaten as food, and were also used in the past as a form of currency.
  Title: Hong Kong cuisine
  Passage: Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the ), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce.  From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class.  Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"".
  Title: Orange Field Tea Factory
  Passage: Orange Field Tea Factory is engaged in the manufacture of Black tea catering to the Middle - Eastern market and the C-I-S Countries (Commonwealth of Independent States).  The factory is situated in Panwilatenne, a very small hamlet in Kandy District, Sri Lanka and located within close proximity to Loolecondera Estate where tea was planted for the first time in the Island by James Taylor (Ceylon).  Established in the year 1950 the factory produces Black Tea from leaves grown by about 750 small plantation holders in the westen medium elevational category, at an altitude of between 650 meters to 1000 meters above sea level.  Orange Field Tea Factory is registered with The Sri Lanka Tea Board and also is a member of the Ethical Tea Partnership.  The average annual production for the past few years has been 500,000 kg.  The produce is sold weekly at the Colombo tea auctions conducted by the Colombo Brokers' Association, monitored by the Colombo Tea Traders Association.
  Title: Sweet tea
  Passage: Sweet tea is a style of iced tea commonly consumed in the United States, especially the Southern United States.  Sweet tea is made by adding sugar to bags of black tea brewing in hot water while the mixture is still hot.  The tea is traditionally served ice-cold with only sugar.  It may sometimes be flavored, usually with raspberry, lemon, or mint.  Sweet tea can also be made with a simple syrup and is sometimes tempered with baking soda to reduce the drink's acidity.
citations: Hong Kong-style milk tea Hong Kong cuisine