Four Seasons Spring Tea Base Passion Fruit Jam Smoothie (700ml)
With Passion Fruit 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
Passion fruit jam: 60g
Fructose: 15–25g (adjust according to jam sweetness and sourness)
Ice cubes: 280g
③ Toppings & Foam
Passion fruit popping boba: 40g
Original cheese foam: 50g
Production Steps
Add 40g passion fruit popping boba to the bottom of the cup and set aside.
Pour chilled Four Seasons Spring tea, passion fruit 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 passion fruit smoothie into the 700ml cup with popping boba, fill to 80% full.
Slowly pour cheese foam on top. Optional: sprinkle freeze-dried passion fruit crumbs or add lime slices for garnish.
Commercial Tips
Cool the Four Seasons Spring tea completely before blending, otherwise the smoothie will melt quickly and turn watery.
Sugar and sourness content varies between jam brands. Adjust fructose amount after tasting. Increase fructose by 10–15g if using fresh passion fruit 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 passion fruit flavour.
Popping boba can be used directly after opening without pre-soaking to ensure a springy texture and bursting juice taste.
