Xinjiang Milk Tea

Name: Xinjiang Milk Tea
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 20g Brick tea; 250g milk; 20g Yellow rock candy; 1000ml water

by Homecoming Kitchen

4.6 (1)

Favorite

114

Difficulty

Normal

Time

1h

Serving

3

Xinjiang milk tea belongs to grassland milk tea, and grassland milk tea is the originator of all milk teas-first mash the brick tea (a dark tea from Anhua, Hunan), put it in a copper pot or a water pot, and boil the tea. When the milk is boiling, continue to use a spoon to raise the tea until the tea and milk are fully blended, remove the tea leaves, and add salt or sugar.

They often say: "If you don't have tea, you get sick." They also say, "It's better to have no food for a day than to have no tea for a day."

Ingredients

Xinjiang Milk Tea

1. Prepare brick tea, yellow rock sugar, and milk.

2. Boil water in a pot and add brick tea.

3. Bring to a boil and simmer slowly for 10 minutes.

4. Add the yellow rock sugar and continue to simmer for 10 minutes.

5. Add milk and bring to a boil.

6. Continue to boil for 10 minutes.

7. Continue to use a spoon to raise the tea while boiling, until the tea and milk are fully blended.

8. A pot of fragrant milk tea is ready.

9. Finally, filter the tea dregs.

10. Pour hot milk tea into the cup.

11. You can drink the fragrant Xinjiang milk tea! Enjoy the beautiful moments of the day!

Tips:
Brewing milk tea requires constant stirring. When boiling, use a spoon to raise the tea until the tea milk is fully blended. Time-consuming but worth a try, the fragrant taste is endless!