Add one cup of black tea powder (preferably British), Tieguanyin tea powder and scented tea powder, use twelve cups of boiling water (filtered with a fine cloth mesh), soak for five minutes and then pour Put it into another container, and then pour it into the original container after five minutes. Repeat this three to four times (in addition to making the tea richer, it can also remove the tea grass smell) to complete the processing of the tea. Add it to the cup. Take one-eighth cup of evaporated milk (it’s best to use evaporated milk, which will be more fragrant, but if you don’t have it, use milk), add tea water until it’s almost full, and season with sugar to complete the Hong Kong-style milk tea. Note: The amount of tea per time can make about twelve cups of milk tea; the teapots commonly used are two tall ones; the cloth net can be made of cotton, and the size is based on the teapot.