Four Seasons Spring Assam Milk Tea Smoothie

Brown Sugar Popping Boba + Fresh Strawberry + Cheese Foam (700ml)

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 tea and cool for later use.

② Drink Base

Chilled Four Seasons Spring tea infusion: 100ml Assam milk tea powder: 25g Warm water (to dissolve powder): 60ml Fructose:10–20g (adjust sweetness, milk tea powder already contains sugar) Ice cubes: 220g

③ Cup Base & Toppings & Foam

Brown sugar popping boba: 40g Fresh strawberry: 1 piece (slice for cup wall decoration) Original cheese foam: 50g

Production Steps

1. Cup base preparation: Add 40g brown sugar popping boba into serving cup, set aside. Attach fresh strawberry slices on inner cup wall for decoration.
2. Dissolve Assam milk tea powder with warm water, add chilled Four Seasons Spring tea infusion and fructose, then pour into blender together with ice cubes.
3. Blend on smoothie mode for 25–35s until smooth. Do not over-blend.
4. Pour mixture into cup to 80% full.
5. Slowly pour original cheese foam on top to form a 1cm layer.
6. Finished.