Xileng black tea is the raw material used by most Hong Kong-style tea shops, and the brewed taste is slightly bitter (as I drink it), so it is the first choice for making this milk tea. In terms of dosage, about 5G of tea powder is mixed with 8ML of tea, and the ratio of water to milk is 2:1, which is exactly 4ML for a can of three-flower weak milk or black-and-white weak milk, so I will make 12ML of milk tea at a time according to this amount. (You can also use domestic fresh milk instead, but be careful to choose something with a strong aroma. Due to the large amount of one-time production and the need to filter with a tea filter bag, it is recommended to prepare two cold kettles of more than 15ML (preferably about 18ML-23ML) to ensure that they are not spilled. )

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This is the key tool for making silky taste-tea filter bag. Handy comrades can make their own, just use ordinary natural cotton cloth. I have never tried silk stockings, but I always feel strange-#

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Measure out about 5G of tea powder with a small spoon and pour it into a tea filter bag. Put the tea filter bag on the spout of the cold kettle, pour hot water directly into the tea filter bag (not too fast), and wait for the tea to leak into the cold kettle. After the first time, put the tea filter bag on the second cold water pot and repeat the above steps with the tea soaked in the first time. Repeat the brewing for 4-5 times.

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Open the light milk with a can opener and pour the whole can into the brewed black tea. You can drink it directly after mixing it completely. Students who care about appearance should use a small spoon to skim off the milk foam on the surface when filling cups. Students who don't like bitterness can also add a cube of sugar.