1. black pearl cooking method:

Bring boiling water to a high fire, pour in pearls and stir gently until the water rolls again, then turn to medium heat to keep the water boiling. After boiling for 15 minutes (the time can be increased or decreased according to personal preference), turn off the fire and simmer for 15 minutes, take out the supercooled water, and put it in a fresh-keeping box and soak it in sugar oil for later use.

Note: boiled black pearls can only be used on the same day, not overnight; Finally, boil pearls twice a day, because pearls have an aging period, and leaving them for too long will affect the taste;

The sugar oil for soaking pearls is1:2 (the sugar of1:2 is boiled in water until the sugar is dissolved in water, and it is spread and cooled for use).

2. Adjustment method of black tea package:

A bag of wheat fragrant black tea or coffee black tea has ten small tea bags. Soak each small tea bag in 3-5 kilograms of water (depending on the local tea) at a temperature of about 90℃ 10 minute, and then take out the tea bag.

Note: The brewed tea bag cannot be reused.

3. Original tea-making song:

Add 200 g of sugar, 200 g of creamer and 0/00 g of milk tea powder/kloc-into the soaked black tea water, and stir evenly with an egg beater to completely emulsify the raw materials inside (the amount of boiled black pearls can be determined when filling the cup, and if it is to be frozen, it can be added with ice cubes or frozen in the refrigerator). (Note that pearls and milk tea are usually canned separately).

4. Fruit-flavored tea making method:

450ML: fruit powder 13g, sugar 25g, creamer 25g. First, stir and dissolve the above raw materials with a small amount of boiling water, then add 30g to 450ML of cold boiled water, ice cubes and boiled pearls, and put them into a shaker to shake well.

Note: Now make a cup, a cup of 320ml fruity (pearl) milk tea, fruity powder 10g, white sugar 10g (the sweetness of sugar can be measured) and creamer 18g, and add a small amount to each cup. When pressing with one hand, the middle finger presses the lid, the little finger holds the bottom of the cup, and others hold the cup and shake it up and down (the speed can be as fast as tens of seconds) (this method is used by skilled people); When pressing with both hands, press the lid with both thumbs, hold the bottom of the cup with the little finger, and hold the cup up and down with the rest (beginners use this method).