| Lapsang red tea | Little, according to taste, as appropriate |
| Fresh milk | The right amount |
| White granulated sugar | A little |
- Sugar in a pan over medium heat with no water to Amber
- Pour milk into the pot and pour the tea into the milk in
Caramel suddenly agglomeration but will slowly melt - Leaves floating in milk at first but it fill with water on its own will be immersed in milk
- Wooden twisted tea is tea with a pestle along with twisting motion to allow tea flavors totally out
If you prefer a creamy taste less Cook time
If you like tea, twisting a bit longer - Cook until milk tea color isn’t getting any
Using a slotted spoon across the tea
Away from the fire into the Cup - Practice of iced milk tea: place cool pour tea into ice trays in the freezer. After freezing as it placed in freshly brewed tea, make them into one. No less, more suitable for a hot summer day ~