Put sugar into a pot without water, heat it to the color of soul, then pour milk into the pot, and pour tea leaves into the milk by the way. At this time, caramel will suddenly agglomerate, but it will slowly melt. At first, tea leaves will be suspended on milk, but as tea leaves absorb milk, they will be immersed in milk. Then we took out our rolling pin and rolled the tea in the pot up and down with one end, in order to let the taste of the tea come out completely.
Partners who like the heavy taste of tea can crush it for a period of time, and partners who like the heavy taste of milk can cook it for a period of time, mainly depending on their favorite taste. Under normal circumstances, until the color of milk tea remains the same, then take out the tea with a colander, turn off the fire and put the cooked milk tea into the cup. If you like the taste of iced milk tea, put the cooled milk tea in the freezer. After freezing into ice, put it into the freshly cooked milk tea, so that the two can be integrated without affecting the taste of milk tea at all.
Every cup of milk tea has a soul. If you make it at home, you can make rich and delicious milk tea. If you like to drink milk tea, try the method recommended by Bian Xiao.
Tips: 1, whether milk tea is good or not, tea can directly affect the effect, so you must choose zhengshan race, which is not expensive, as long as it is an ordinary zhengshan race. 2. If you want the taste of milk tea to be integrated and very rich, you must grind the tea with a rolling pin diligently, so that the taste of tea can be completely emitted. 3. As for the proportion, you can adjust it yourself. Some people like sweetness, others like bitterness, and you can add sugar to bitter ones. Tea with heavy milk flavor and milk with heavy tea flavor.