Mashala tea, India

1

Old Ginger cleans up with a knife on his back. The bean bean is crushed slightly。

2

And pour water into small soup pots and boil it with green bean coleslaw, cinnamon, ginger, lilac and eight horns。

3

The fire boils and turns small fires and covers continue to be boiled for five minutes。

4

Assam tea is put in a small soup pot, and boiled with a fire for four minutes。

5

Finally, the whole milk and white sugar are poured into the pot, and once again boiled evenly, the old ginger, assam tea and various slags are filtered out with a small scavenger so that they can drink while they are hot。

1. Assam black tea is produced in the valleys of Assam at the foot of the Himalayas in northeastern India. The brewed tea is a dark red with a slight brownish hue. The aroma features faint notes of malt and rose, and it is commonly used to make milk tea. 2. Cardamom, also known as cardamom seeds, originates from India. Inside its green pod are many small black seeds; the taste is spicy, very similar to pepper. This is also the source of the unique aroma found in Indian milk tea. 3. Cinnamon is the bark of the cassia tree, also known as cassia bark, Rougui, Guan Gui, or Xiang Gui. It is one of the earliest spices used by humans and is also a common Chinese medicinal ingredient. Cinnamon is mostly rolled into tubular shapes, with a grayish-brown outer surface and a reddish-brown inner surface. Cinnamon is sweet and slightly spicy due to its volatile oil content, and possesses a rich aroma.