When do you put condensed milk in milk tea?

Put condensed milk at the end of milk tea, that is, add tea first, then add non-dairy creamer or milk, and then add condensed milk and stir.

There shouldn't be too much condensed milk in milk tea. 400ML milk tea has about 2 spoonfuls of condensed milk, which has the best taste.

The practice of condensed milk tea;

Boil the water to 90 degrees, then add the black tea bag and cook on medium heat 1 min. Then slowly pour the whipped cream into the pot, and then cook it on low heat for 1 minute, so that they can be fully blended.

In addition, pour a proper amount of condensed milk into the small white porcelain cup, slowly pour in the cooked black tea, stir with a small spoon to create a beautiful brown-white vortex, and a cup of condensed milk tea will be ready.

The practice of Hong Kong-style stockings milk tea;

Authentic Hong Kong-style milk tea will go through six processes: fishing for tea (mixing tea), making tea, baking tea, bumping tea (teh tarik) and bumping tea (milk).

Fishing for tea is commonly known as tea mixing. The master made a thick and slightly sweet tea base (tea soup) with young, medium and coarse teas of different tastes, mainly Ceylon black tea, supplemented by other teas.

Ceylon black tea is generally imported from Sri Lanka. Due to its unique tropical climate and abundant rainfall, the black tea produced in Sri Lanka has a particularly strong fragrance. Hong Kong-style milk tea, tea and milk must be strong enough. The consistency of milk tea is mainly determined by the lightness of milk and the lightness of tea soup.

Materials: 50g Ceylon black tea, 20g Lipton black tea, 0/0g Pu 'er tea/KLOC-,a can of black and white light milk, 0/800ml hot water/KLOC-,and 60-80g sugar. ?

Prepare the required materials, put the teh tarik bag into the pot, pour the tea into the teh tarik bag, pour the boiled water into the tea, soak the tea in the boiled water for about 5 minutes, let the tea slowly absorb water, and then slowly release the tea fragrance.

Then cover the lid and simmer for about 8 minutes on low heat to further release the aroma of tea. Turn off the fire and simmer after cooking 15-20 minutes.

Well, it's time for teh tarik. He picked up the teh tarik bag with one hand, lifted the teapot to a height of about 30-50 cm with the other hand, and bumped into the tea bag.

Repeat this four times (that is, bump eight times). In the process of bumping, the tea leaves suck in the air, making the tea leaves fragrant and smooth. Remember to move fast, move fast. After pulling, heat the tea soup again, without boiling, the temperature is about 90, remember to use a small fire.

Pour the black and white light milk into the prepared cup, prepare to bump the milk, and bump the warm tea soup into the light milk. Amber milk tea reflects light and is beautiful. Add some sugar according to your own taste, and the color is delicious. In one bite, the tea smells like milk and the taste buds enjoy it.