1. Put jasmine tea in the cup
2. Pour in hot water of about 80 degrees to brew the tea leaves
3. Put the peeled and pitted lychee pulp into the cup
4. Whipped out juice
5. Pour whipped cream in the basin, add milk cap powder and salt
6. Beat until silky and delicate
7. Put lychee pulp and juice in the cup
8. Pour the jasmine tea
9. Add lemon slices
10. Pour into the milk cover
Tips:1. Lychees need to be peeled and pits removed before whipping
2. The whipped cream needs to be refrigerated before whipping, so the whipping effect will be better. Be careful not to whip the whipped cream for a long time to prevent the separation of water and oil caused by excessive whip
3. After the jasmine tea is soaked in hot water of about 80°, it can be cooled naturally or with ice cubes, as long as it is in a cool state before putting the milk cover.
4. The purpose of putting lemon slices here is to improve the taste level, friends who don’t like lemon taste can also choose not to put it
