Four Seasons Spring Strawberry Smoothie

Strawberry Popping Boba + Mini Original Jelly Balls + Strawberry Jam + 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 the tea and cool for later use.

② Smoothie Base

Chilled Four Seasons Spring tea infusion: 120ml Strawberry jam: 60g Fructose: 15–25g (adjust sweetness based on jam sweetness) Ice cubes: 280g

③ Toppings & Foam

Strawberry popping boba: 30g Mini original jelly balls: 30g Original cheese foam: 50g

Production Steps

1. Base layer: Add 30g strawberry popping boba and 30g mini original jelly balls into the serving cup, set aside.
2. Pour chilled Four Seasons Spring tea infusion, strawberry jam, fructose and ice cubes into blender.
3. Blend on smoothie mode for 25–35s until thick and silky. Do not over-blend.
4. Pour the smoothie into cup to 80% full.
5. Slowly pour original cheese foam on top to form a 1cm layer.
6. Finished.