Don't Go to Hey Tea to Line Up to Buy Milk Covered Tea! Homemade Milk Tea Wins!

Don't Go to Hey Tea to Line Up to Buy Milk Covered Tea! Homemade Milk Tea Wins!

1. Brew the tea bag in 85°C water for a few minutes, then put it in the refrigerator

2. Add some honey to the refrigerated tea and stir well. If you think the tea smell is too strong, you can take some cold water into it.

3. Pour condensed milk, salt, and cheese powder into the refrigerated whipped cream, and beat with a whisk.
Don't over-whip it~ The milk cap is whizzed to the extent that it stops as soon as the cream has a texture.

4. Scooping it up with a spoon, the cream can continue to flow down, but it will not become watery. This step needs to be pondered over and over again~ If you are overwhelmed, you can gradually add some fresh milk to adjust the thickness of the milk cover;

5. Pour the milk cap onto the prepared tea so that the milk cap will not fall off and float on it.

6. Sprinkle some matcha powder on top of the milk lid. Such a cup of milk covered tea takes only a few minutes to make. Do you need a long queue to have a drink?

Tips:

As for the tea bag, I chose Jinfeng tea from Hey Tea. Of course, I can change it to other flavors~
The milk cover is the most important step. It becomes a cake if it is beaten too much. If it is not beaten, it will be sparse and will not float in the tea. So I have to keep trying this step by myself. The secret I gave me is to finish it until there is just a little texture. If there is too much, add some fresh milk and stir;
In addition, sea salt must be used for salt, not ordinary edible salt.

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