Then it's time to assemble the milk tea flavor.
First up is bubble tea.
All three types of milk tea were sweetened with sugar, making them taste like cooked tapioca pearls mixed together.
I took a bite.
It has the rich aroma of milk and the refreshing fragrance of tea, with just the right amount of sweetness and a silky smooth texture, plus the delightful surprise of chewing on the tapioca pearls.
One can't help but admire Lin Zhou's craftsmanship.
The difference between this and the milk tea I just ordered from takeout is too obvious.
"The difference in ingredients is too obvious. The combination of good tea and good milk probably costs several times more than a regular milk tea."
"Not only that, this tea is quite expensive."
The next cup will be a foolproof caramel milk tea.
Fry tea leaves with sugar until they are caramelized and the air is filled with a sweet, caramel aroma. Then pour in milk, bring it to a boil, skim off any foam, and finally filter out the tea leaves to make milk tea.
The taste is absolutely amazing.
Lin Zhou loves the caramel flavor the most.
Although sugar was added, the caramel flavor was rich, and combined with the aroma of black tea, the combination was wonderful.
Lin Zhou took a few sips, then thought of adding something to the caramel milk tea to create an innovative flavor.
His gaze fell upon the fruit on the table.
Lin Zhou washed a lemon and sliced it, then cut a banana in half.
Then sprinkle white sugar on the surface of the two fruits and bake them with a blowtorch until they are charred.
The sugar was baked until it melted, forming a caramelized crust with a translucent, brownish hue.
Add them separately to the caramel milk tea.
Lin Zhou tasted the lemon flavor and thought it was just okay, not a good match.
Then, after adding caramelized bananas, it turned out surprisingly good.
"This is caramel banana milk tea?"
...
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