Four Seasons Spring Grape Smoothie

Grape Popping Boba + Original Jelly Balls + 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 Grape puree: 65g Fructose: 18–28g (adjust sweetness according to grape puree sweetness) Ice cubes: 280g

③ Toppings & Foam

Grape popping boba: 30g Original jelly balls: 30g Original cheese foam: 50g

Production Steps

1. Base layer: Add 30g grape popping boba and 30g original jelly balls into the serving cup, set aside.
2. Pour chilled Four Seasons Spring tea infusion, grape puree, 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.