Thai milk Jasmine tea is the nationally extremely tasty drink of the inhabitants of the Kingdom of Thailand.

Ingredients:

• Green tea (Assam) approx. 93%,
• Butterfly pea flowers approx. 5%,
• Jasmine approx. 2%

Reg N: 57-2-02561-6-0028

Cooking method:

Hot Thai milk Jasmine tea:

• 2 teaspoons of tea leaves pour 500 ml. water with a temperature not higher than 95 degrees. Infuse for 2-4 minutes. You can brew 2 times.
• Strain, pour into cups, add a little milk (condensed, concentrated or plain with the addition of a little sugar).

Hot thai Jasmine tea with milk:

• Heat 1 liter of skimmed milk until bubbles appear, but do not boil, add two tablespoons of Thai milk rose tea to milk and leave for five to ten minutes, depending on the strength you prefer.
• The resulting composition of strain and pour into a thermos.

Thai Jasmine milk tea with ice:

• 2 tbsp. l Thai milk Jasmine tea, 2 tbsp. l condensed milk (or sugar 2 tbsp.), 2 tbsp. l concentrated milk without sugar or cream with fat content of 20%, 2 glasses of water.
• Put the tea in the kettle. Fill with boiling water, close, insist 5 minutes.
• Then gently strain the tea into cups. 
• Add sweetened condensed milk or sugar. Cool the tea to room temperature or refrigerate in the fridge. 
• While the tea is cooling, cool high glass goblets. Put crushed ice into glasses, pour tea. Top up with concentrated milk or cream and serve immediately with a straw.

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