Four Seasons Spring Strawberry & Oats Smoothie with Cheese Foam (700ml)
With Oats Popping Boba & Cheese Foam
Raw Material Formula (Commercial 700ml serving)
① Four Seasons Spring Tea Infusion (Prepare in advance)
Four Seasons Spring tea leaves: 12g
Hot water: 500ml
Brew at 85℃ for 8 minutes, strain the tea and cool for later use.
② Smoothie Base
Chilled Four Seasons Spring tea infusion: 120ml
Strawberry jam: 65g
Oats jam: 20g
Fructose: 10–20g (reduce sugar due to double jam sweetness)
Ice cubes: 280g
③ Toppings & Foam
Oats popping boba: 40g
Original cheese foam: 50g
Production Steps
Add 40g oats popping boba to the bottom of the cup and set aside.
Pour chilled Four Seasons Spring tea, strawberry jam, oats jam, fructose and ice cubes into the blender. Blend on high speed for 25–35 seconds until smooth with no large ice chunks.
Pour the finished smoothie into the 700ml cup, fill to 80% full.
Slowly pour cheese foam on top. Optional: sprinkle freeze-dried strawberry crumbs for garnish.
Commercial Tips
Reduce fructose amount because strawberry and oats jam bring double sweetness.
Oats flavor balances strawberry sweetness, creating a rich and non-cloying taste.
Cool the tea completely before blending to avoid watery texture.
Do not stir the cheese foam before serving. Shake well before drinking.
Serve immediately. Oats popping boba is ready to use directly after opening.
