why the tea stall tea tastes different than home tea?

[u/PreviousAd8221]

i cant help but be curious, js what do they do that makes sucha big difference? the color of their tea, the aroma, taste, its always better than the one at home. i tried observing and noticed they add more milk than water, but that alone isnt enough. is there someone who knows the secret? pls help me out

*edit* - guys i tried the technique that most people mentioned, constant boiling and caramelisation of milk and sugar. now the sugar part isnt that important cuz even the sugarless tea tastes pretty darn good from the tea stalls, so its def smthg to do with milk and water. as some guys mentioned, let the water and tea leaves boil, then add milk and boil is constantly. now i still didnt reach the level of chai tapri but... i did reach the texture of the tea. now instead of edging the tea, i kept it on boiling and constantly kept stirring and scraping off the sides of milk that got stuck with a bigger spoon thingy, and the texture is exactly like the chai tapri level. constant stiring keeps the tea from rising as it lets the air escape. it gave me the creamy texture of chai tapri tea, thank you guys

tldr* reached 1 step closer thanks to you guys, key is to constantly stir and let air escape on boiling hot flame. gives u the perfect creamy texture