Fly Jasmine
By VicentaLakin
The hairy jasmine tea is fragrance, fragrance, fragrance and bright soup, which is the main tea base for the production of blasted lemons and lactated milk. Today, we share the right bubbles in Jasmine's bottom of tea。
Recipe Recommendations
- Maojian Jasmine Tea 40g
- boiling water
- ice 500G
Steps for Fly Jasmine
1
First, raw materials: hairy jasmine tea, water, ice。
2
the 40g tea leaves are taken using precision electron for the exclusive use of milk and tea shops。
3
The tea leaves will be poured when the water temperature is reduced to 75-80 degrees Celsius。
4
Squeeze the tea with a spoon, then seal the mouth with a shampoo。
5
Time immersed for six minutes。
6
Put ready ice into a bucket。
7
When the tea soup is ready, the tea bag filters the tea soup into the pot (the ice in the bucket allows the tea soup to cool quickly, thereby improving the taste)。
8
It melted with a mixer bar, and the hairy jasmine bottom was finished。
9
Finally, the hairy jasmine bottom is poured into the milk keg (the best time to save is four to six hours)。Fly Jasmine Make Tips
The hairy jasmine tea has the beauty of “spring tea and summer flowers” and is not only highly stylish in product use, but also well known to consumers as a well-deserved tea base for drinking stores。