1 recipe found
Last year when I was working part-time in a coffee shop, Susan taught me how to make Hong Kong-style milk tea. It was my first time to come into contact with Hong Kong-style milk tea. I mixed the brewed black tea with black and white evaporated milk, that taste! It’s completely different from the milk tea outside that contains saccharin and creamer! That’s when I realized that this is the taste of real milk tea! ! Peter also taught me that if I want to have a stricter taste, I should use three different specifications of Ceylon black tea powder for seasoning, namely coarse Ceylon black tea powder, medium Ceylon black tea powder, and fine Ceylon black tea powder, according to a certain proportion. But like my amateur, who is not so demanding, I only cook it in one specification, and the taste is good!
