Four Seasons Spring Tea Base Lychee Jam Smoothie (700ml)
With Lychee 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
Lychee jam: 60g
Fructose: 15–25g (adjust according to jam sweetness)
Ice cubes: 280g
③ Toppings & Foam
Lychee popping boba: 40g
Original cheese foam: 50g
Production Steps
Add 40g lychee popping boba to the bottom of the cup and set aside.
Pour chilled Four Seasons Spring tea, lychee 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 Four Seasons Spring lychee smoothie into the 700ml cup with popping boba, fill to 80% full.
Slowly pour cheese foam on top. Optional: sprinkle freeze-dried lychee crumbs for garnish.
Commercial Tips
Cool the Four Seasons Spring tea completely before blending, otherwise the smoothie will melt quickly and turn watery.
Sugar content varies between jam brands. Adjust fructose amount after tasting. Increase dosage by 10–15g if using fresh lychee pulp instead of jam.
Do not stir the cheese foam; keep it on top. Shake well before drinking.
Serve immediately after preparation. Melting ice will dilute the tea aroma and lychee flavour.
Lychee popping boba can be used directly after opening without pre-soaking to maintain springy bursting-juice texture.
