CTC Black Tea Pomegranate Smoothie

Red Grapefruit Pulp Base + Strawberry Popping Boba + Cheese Foam (700ml)

Raw Material Formula (Commercial 700ml serving)

① CTC Black Tea Infusion (Prepare in advance)

CTC black tea leaves:12g Hot water:500ml Brew at 90℃ for 7 minutes, strain tea and cool for later use.

② Smoothie Base

Chilled CTC black tea infusion:120ml Pomegranate puree:65g Fructose:20–30g (adjust sweetness, pomegranate has slight tartness) Ice cubes:280g

③ Bottom Base & Toppings & Foam

Red grapefruit pulp:30g (cup base, drain canned syrup) Strawberry popping boba:30g Original cheese foam:50g

Production Steps

1. Cup base preparation: Put drained 30g red grapefruit pulp at the bottom of serving cup, then add 30g strawberry popping boba, set aside.
2. Pour chilled CTC black tea infusion, pomegranate 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.