PREVIEW
... would come when he achieved true milk tea freedom.
Though, to be fair, he didn’t even need to add milk.
His tea sachets had a special effect—once brewed, they naturally infused the tea with a faint, creamy fragrance.
Too much milk would overpower the tea’s essence, making it cloying.
A subtle, lingering creaminess was the real key to a perfect cup.
Like the one he was drinking now.
A flavor that, he was certain, no one else in the world could expe ...
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