Jasmine Vegetarian gelatin jelly powder (Aiyu jelly) bubble tea

Raw Material Preparation: Mixue Jasmine Fragrant Tea Soaking Method: The ratio of tea to water is 1:30, and after filtering out the tea, the ratio of ice to tea is 1:30 (tea: ice=1:10). Soak 20g of tea, add 600ml of hot water (water temperature 70-75 ℃), and simmer for 8 minutes. Remember to stir and filter the tea leaves halfway through the braising process, then add 200g of ice cubes to the tea soup. Stir slightly and set aside. Suggest using within 4 hours (note: the smaller the ratio of tea to water, the smaller the amount of tea soup used).

Preparation of raw materials: boil Aiyu jelly crystal powder: the ratio of  Vegetarian gelatin frozen powder to water is 1:10. First mix the powder with a small amount of water, boil the rest of the water, and then turn down the fire. Pour the paste into the pot and boil it for 2 minutes. After boiling, add an appropriate amount of jasmine, put it in a container and let it cool down [refrigerate for about 2 days].

Shake a cup, take 250ml of Mixue jasmine tea soup, 30ml of Mixue longan honey, add ice to the mark, if not enough, add water to the mark (or add pure water to 600cc), and shake evenly.

Take out the drinking cup, add 90g of jasmine Vegetarian gelatin jelly, and pour in the prepared tea.