Indian Masala Black Tea
1.
Wash the old ginger and pat with the back of a knife a few times with the skin until it is scattered. The cardamom is slightly crushed.
2.
Pour water into a small saucepan and bring to a boil. Add green cardamom, cinnamon, ginger, cloves and star anise.
3.
After the high heat is boiled, turn to low heat and cover and continue to cook for 5 minutes.
4.
Put the Assam black tea leaves in a small saucepan and cook for 4 minutes on high heat.
5.
Finally, pour the whole milk and white sugar into the pot, boil it again and mix it evenly, filter out the ginger, Assam black tea leaves and various spice residues with a small sieve, and drink it while it is hot.
Tips:
1. Assam black tea is produced in the Assam valley in the foothills of the Assam Himalayas in northeastern India. The tea soup made from this kind of black tea leaves is dark red with a little brown. The tea fragrance has a slight malt and rose fragrance, and is usually used for brewing milk tea.
2. Cardamom, also known as cardamom seeds, originated in India. Many small black seeds are wrapped in the green shell, and the taste is pungent, much like pepper. The unique aroma of Indian milk tea is also derived from this.
3. Cassia bark is the bark of the cinnamon tree, also known as cinnamon, cinnamon or cinnamon. It is one of the earliest spices used by humans, and it is also a common Chinese medicinal material. Most of the cinnamon is in the shape of a roll, the outer surface is grayish brown, and the inner surface is reddish brown. Cinnamon is sweet and slightly spicy due to the volatile oil, and has a strong fragrance.
