Homemade regular tea
By VicentaLakin
last year at the coffee shop, susan taught me how to cook port tea, when it was the first time i was in contact with hong kong tea, and the red tea that was cooked hit the black and white milk, which tasted like it! it was then that i knew it was the taste of milk and tea! peter also taught me to use three different types of ceylon tea powdered with ceylon tea, ceylon tea powdered tea, and ceylon tea powdered tea in proportion. but i'm not as demanding as my amateurs. i'm only cooking with one size
Recipe Recommendations
- Ceylon black tea powder appropriate amount
- evaporated milk appropriate amount
- white granulated sugar appropriate amount
- sweetening
- cook
- half an hour
- ordinary
Steps for Homemade regular tea
1
Ceylon tea powder when the water is out. Six to ten minutes. It's a lot thicker than you think! If you don't, put a little more red tea, then you'll have to change your milk
2
I don't spill it with a big pot, so I'd better watch out for the easy ones, or I'll clean it up
3
Filtered with gauze. After filtering, the gauze will infect the colour of the tea, which I had before。
4
In the cup
5
A little sugar while it's hot
6
I'm saying here that the normal ratio is one third of milk compared to tea compared to two thirds of tea. I think it's more milk, less milk if you want tea to be thicker, more sugar and more milk if you like。
7
Smash it evenly. Just a little bit more
8
It's a bit colory, it's a little deeper。
9
It's my Nestlé. I tore it up. I found it online
10
It's the black and white milk I used to use. It tastes like three flowers. I don't know why
11
Here's the figure
12
It's ceylon tea powder. A pound of a pack can be used many times, compared to a red tea bag, which tastes good and cost-effective