Materials: a little sago, 3 roses tea, a little glutinous rice flour, matcha powder, cocoa powder, 1 bag of black tea, 1 bayberry and 1 mint leaf

Practice:

1. Rub a few "Yuhuashi" balls with a little glutinous rice flour and cook them in a pot for later use. The green one smells like matcha, and the brown one smells like chocolate.

2. boil sago in boiling water until there is a small white spot in the center, and then remove it with cold water. Boil water, then cool water. Cook it for later use.

3. Boiling milk tea: After the milk is hot, put in a bag of black tea. After the taste and color of black tea are boiled over medium heat, turn to high heat, turn off the heat after boiling, and add some rose tea to soak. Pay attention to the heat, or the milk will burn easily. If you like milk, you can add scented tea before adding condensed milk.

4. Add the glutinous rice balls cooked in advance.

5. Add the cooked sago.

Milk tea was originally a daily drink of nomadic people in northern China, and it has a history of at least a thousand years. Since the Yuan Dynasty, it has spread all over the world. At present, different kinds of milk tea are popular in Greater China, Central Asian countries, India, Arabia, Britain, Malaysia, Singapore and other regions.

Milk tea in Mongolian Plateau and Central Asia has never changed for thousands of years, and it is still a necessary drink for daily drinking and hospitality. Other areas have different flavors of milk tea, such as Indian milk tea, which is famous for adding the special spices of Masala; Silk stockings milk tea originated in Hongkong and bubble tea originated in Taiwan Province are also unique. Milk tea has the dual nutrition of milk and tea, and is one of the home-cooked foods, which is popular all over the world. The varieties of milk tea include milk tea powder. Iced milk tea, hot milk tea, etc.