Research shows that the sugar content of a cup of milk tea is similar to that of a bottle of coke. Even low-sugar, sugar-free or sugar-free milk tea contains sugar. According to the Dietary Guidelines for China Residents, "The daily sugar intake should not exceed 50g, and it is better to control it below 25g", while the sugar content of a cup of milk tea with normal sweetness reaches 35g.

Mongolian plateau is the hometown of nomadic people and the birthplace of milk tea. At first, the most authentic was Mongolian milk tea. Mongolians like to drink hot tea. In the morning, they eat fried rice while drinking tea, and warm the remaining tea with a small fire for drinking at any time.

Xinjiang milk tea

It is not without reason that ethnic minorities in Xinjiang love to drink milk tea. Third, the pastoral area is vast and sparsely populated, and the distance between settlements is far away. It's not easy to find a drink when you are thirsty. Drinking enough milk tea before leaving home and eating some dry food on the way can endure thirst and hunger for a long time.

The raw materials of milk tea are tea and milk or goat milk. The general practice of milk tea is: first mash the brick tea, put it into a copper pot or kettle, add fresh milk after the tea leaves are boiled, and scoop the tea leaves with a spoon until the tea leaves and milk are fully integrated, remove the tea leaves and add salt. However, some people don't add salt, just put salt around and add salt according to everyone's taste.