Reserve of raw materials: Assam tea Tea brewing method: the ratio of tea to water is 1:40, brew 20g of tea, add 800ml of boiling water (water temperature above 93 ℃), soak for 10 minutes, stir slightly halfway, filter the tea, half cover and half cover the tea for 5 minutes.
Suggest using within 4 hours (note: the smaller the ratio of tea to water, the smaller the amount of tea soup used).
Raw material reserve: The ratio of new Mixue black tapioca pearls to water is 1:10. After the water boils, add the pearl pot and stir slightly. Set the boiling time for the pearl pot to 25 minutes, braise the pearls for 25 minutes. After cooking, cool the water, drain the water, and put it in a container to soak in sugar.
Take a shaker, 45g of T99 non dairy creamers, 75ml of boiling water, mix well, 200ml of Assam tea soup, 10ml of Mixue sucrose.
Ice: Put 170g of ice cubes into a shaker, and the shaker should be evenly mixed (note that hot drinks are not allowed).
[Hot: Make a hot drink and add hot water to around 400cc.]
Take out the prepared production cup, use a clean 10g measuring spoon, take 120g of Mixue Grass jelly jelly, 40g of Mixue canned red beans, 5g of Mixue roasted peanut chips, 5g of raisins, 40g of dessert coconut, 20g of Mixue black sugar crystal, 20g of pearls, (ice: ice can be added in the cup) and pour the milk tea slowly.
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Post time: Jul-24-2023
