Is it feasible to make milk tea with real milk and real tea?

Completely feasible: milk tea is a favorite food with strong local characteristics.

Salty milk tea: Nomads in Tibet, Xinjiang and Inner Mongolia like to make salty milk tea with Pu 'er tea+milk, horse milk, goat milk and yak milk. People who like sweets may not be used to this kind of milk tea. I drank it once and it was almost gone.

Indian milk tea: Their milk tea is: black tea+milk+sugar+seasoning (ginger, cardamom, cinnamon, etc. Maybe you don't like it.

Hong Kong-style milk tea: made of black tea+light milk+vegetable oil+sugar. At first, Hong Kong-style milk tea was mainly supplied to dock workers in Hong Kong. Because of its high calorie (containing a lot of sugar and fat), it was very suitable for dock workers with heavy physical labor.

English milk tea: one of the important elements of British fashion in the seventeenth century, also known as afternoon tea, has two products: with milk and without milk. Black tea+milk+sugar is a good gift for the royal family to entertain guests. (At this time, all the black tea comes from China. )

Desktop milk tea: It mainly pays attention to aroma and taste, which reflects the accelerated pace of modern life and is a fast-moving consumer product.

So there is no fixed pattern of milk tea. As long as you can meet the requirements of the times and meet the inner needs of consumers, you are successful.