Touching the tea is to pull the tea between two cups and pour it in three times or so. This is called bumping tea, which can make tea fully contact with the air and make milk tea smoother. Here's how to do this:

Preparation materials: Ceylon black tea 30g, black and white light milk 1 can, crystal sugar 20g, soybean milk bag (soup bag) 1, and clear water 1000g.

Production steps:

1, boil the water, boil it.

2. Coarse tea will be more mellow and lasting, and fine tea will taste better. The matching ratio is seven points of coarse tea and three points of fine tea.

3. Boil 1000 ml of water, pour 30 grams of black tea into the tea filter cloth, put the tea filter cloth with tea leaves in the pot, and cook for four to six minutes on low heat.

4. First put the tea filter cloth on the pot, and pour the tea in the pot into the pot (let the tea fully contact with the air, which can produce a smooth feeling of the tea and reduce the bitterness of the tea, and knock the tea back and forth for three times, each time as high as possible).

5. Add 5g rock sugar (white sugar), pour in 7-point full tea, and then add 3-point full black and white light milk, and a cup of delicious Hong Kong-style hot milk is made.

6. Finished product drawing.