Take 15g tea leaves and put them in a wok. Stir-fry over low heat for about 1-2 minutes. For tea, either black tea or green tea is ok. Take whatever you have at home according to your personal taste. I used "Jin Junmei Tea". Stir-fry until the tea tastes slightly light, then add sugar and stir-fry slowly. White sugar will melt in the pot first, then slowly turn pale yellow, and then turn light brown, which is actually lemon yellow. Add about 50 ml of boiling water after turning into this lemon yellow. In order to avoid toffee caking and bottom paste, stir it quickly and it will melt soon. Don't add too much water here, otherwise it will dilute the concentration value of milk tea and reduce the taste. Then adding milk, stirring, and stirring until the milk boils; You can also cook it on low heat 1-2min, which will be very tasty.
Turn off the fire, take a cup of moderate size, filter out the tea leaves with a colander, and the tea shop will be filled immediately. You can also scoop up the tea first and then put it directly into the cup. Holding a steaming cup of caramel milk tea in your hand, it's very sweet to have a warm drink. You can add sugar according to your personal taste. I like sweetness very much, so I made this milk tea shop with more sugar, which has a strong tea fragrance and caramel flavor. I think it's more delicious than those sold outside.
The best choice is Spanish black and white light milk. Many drink shops use creamer, which is actually creamer, which is why I seldom drink milk tea outside. According to my personal taste, more milk, less toffee, and ordinary sugar will do. You can also choose toffee paddles and brown sugar syrup that are popular now. I don't recommend that most of the sugar paddles bought outside are mixed with spice melanin. Pull them 7.8 times with silk stockings net bag to enhance the taste of tea, in fact.