Making process:

Ingredients:

For the Base Layer:

• Black Sesame Tofu Pudding (Douhua): 80-100g 

For the Black Sesame Osmanthus Tea:

• Chilled Osmanthus Oolong Tea: 150 ml
• Black Sesame Powder: 25 g

For the Milk Tea Assembly:

• Fresh Milk: 50 ml
• Non-Dairy Creamer / Milk Base: 30 ml
• Simple Syrup: 30 ml
• Ice Cubes: 150 g

For the Topping:

• Black Sesame Whipped Cream ("Snow Cap"): As needed
• Toasted Black Sesame Seeds: For garnish

Instructions:

Step 1: Prepare the Cup

1. Scoop 80-100g of black sesame tofu pudding into the bottom of your serving cup. Set aside.

Step 2: Create the Black Sesame Tea Base

1. In a high-speed blender, combine the black sesame powder (25 g) and the chilled Osmanthus Oolong tea (150 ml).
2. Crucial Step: Blend on high speed for a full 2 minutes. This extended blending is essential to completely dissolve the sesame powder, creating a smooth, non-gritty, and fully integrated paste. Set aside.

Step 3: Shake the Milk Tea

1. Pour the blended black sesame tea mixture into a cocktail shaker.
2. Add the fresh milk (50 ml), non-dairy creamer (30 ml), simple syrup (30 ml), and ice cubes (150 g) to the shaker.
3. Secure the lid and shake vigorously for 10-12 seconds until the outside is frosty and the contents are well-chilled and combined.

Step 4: Assemble & Serve

1. Pour the shaken black sesame milk tea over the tofu pudding in the prepared cup.
2. Generously top the drink with black sesame whipped cream.
3. Finish with a sprinkle of toasted black sesame seeds for aroma and crunch.
4. Serve immediately. Enjoy by sipping the tea and topping together, then scooping the delicate tofu pudding from below.

Making process:

Ingredients:

For the Assembly & Topping:

• Pink Apple Crème Brûlée Sauce: 70g total (40g for coating, 30g for topping)
• Crispy Coconut Flakes: For garnish

For the Jasmine Milk Tea:

• Chilled Jasmine Da Bai Hao Tea: 150 ml
  
• Ice Bron (or Vanilla Syrup): 20 ml
• Fresh Milk: 60 ml
• Rock Sugar Syrup: 20 ml
• Ice Cubes: 150 g

Instructions:

Step 1: Prepare the Glass

1. Scoop 40g of the pink apple crème brûlée sauce into your serving glass. Tilt and rotate the glass, using a spoon or brush to spread and coat the inner walls with the sauce, creating a beautiful "dirty" effect. Set aside.

Step 2: Shake the Milk Tea

1. In a cocktail shaker, combine the Ice Bron (20 ml), fresh milk (60 ml), rock sugar syrup (20 ml), ice cubes (150 g), and the chilled Jasmine Da Bai Hao tea (150 ml).

2. Secure the lid and shake vigorously for 8-10 seconds until the mixture is well-chilled and frothy.

Step 3: Assemble & Serve

1. Pour the shaken jasmine milk tea into the prepared glass over the coated sauce.

2. Gently spoon the remaining 30g of pink apple crème brûlée sauce on top of the drink.

3. Garnish with a sprinkle of crispy coconut flakes.

4. Serve immediately. Instruct customers to stir before drinking to blend the layers of apple cream and floral tea.

Making process:

Ingredients:

• Chilled Ceylon Black Tea: 240 ml
  *(Brewing tip: Use 5g of Ceylon tea leaves per 250ml of 95°C water. Steep for 5-6 minutes for full body, then cool completely.)*
• Cooked Brown Sugar Boba (Tapioca Pearls): 60-80g (for coating + topping)
• Fresh Milk: 70 ml
• Non-Dairy Creamer / Milk Base: 35 ml
• Brown Sugar Syrup: 45 ml
• Ice Cubes: 180 g
• Pudding (Store-bought or Homemade): 1 whole piece (approx. 100g)
• Dual-Lidded Cup (with a flat top for the pudding)

Instructions:

1. Prepare the "Dirty" Cup: Add a generous amount of cooked brown sugar boba to your serving cup. Tilt and rotate the cup to allow the pearls and their residual syrup to create a beautiful, streaky "tiger stripe" pattern on the inner walls. Set aside.

2. Shake the Milk Tea: In a shaker, combine the chilled Ceylon Black Tea (240 ml), fresh milk (70 ml), non-dairy creamer (35 ml), brown sugar syrup (45 ml), and ice cubes (180 g).

3. Shake & Combine: Seal the shaker and shake vigorously for 8-10 seconds until the mixture is well-chilled and frothy.

4. Assemble the Drink: Pour the shaken milk tea directly into the prepared "dirty" cup over the boba.

5. Add the Final Toppings: Secure the dual lid onto the cup. Carefully place the whole pudding on the flat top of the lid. Drizzle a spoonful of warm brown sugar boba and a bit of extra syrup over the pudding.

6. Serve & Enjoy: Instruct customers to either eat the pudding with a spoon first or push it down into the drink for a creamy, mixed experience. Enjoy with an extra-wide straw for the pearls.

Making process:

Ingredients:

• Chilled Guava Green Tea: 120 ml
  
• Ripe Avocado: ½ to ¾ of a medium fruit, flesh scooped out (approx. 80-100g)
• Fresh Milk: 120 ml
• Condensed Milk: 20 ml
• Simple Syrup: 55 ml
• Ice Cubes: 160 g
• Fresh Strawberries: 3-4 medium berries, diced (approx. 40-50g)

Instructions:

1. Prepare the Strawberry Base: In the bottom of your serving glass, add the diced strawberry flesh. Use the back of a spoon to gently press and muddle them until broken down and juicy. Set the glass aside.

2. Make the Avocado Smoothie: In a blender pitcher, combine the scooped avocado flesh, fresh milk (120 ml), condensed milk (20 ml), chilled Guava Green Tea (120 ml), simple syrup (55 ml), and ice cubes (160 g).

3. Blend: Secure the lid and blend on high speed for 25 seconds, or until the mixture is completely smooth, thick, and creamy with no avocado chunks.

4. Assemble & Serve: Pour the blended avocado smoothie directly into the prepared glass over the smashed strawberries. Serve immediately with a wide straw to enjoy the layered flavors and textures.

Making process:

Ingredients:

• Chilled Gardenia Green Tea: 200 ml
• Prepared Matcha Liquid: 60 ml
• Ice Blanc Milk: 30 ml
• Fresh Milk: 50 ml
• Ice Cane Sugar Syrup: 20 ml
• Ice Cubes: 120 g (for the serving glass)

Instructions:

1. Prepare the Glass: Add 120g of ice cubes to your serving glass. Set aside.
2. Combine in Blender: In a blender cup, add the following ingredients in this order: Ice Bron (30 ml), fresh milk (50 ml), Ice Cane Sugar Syrup (20 ml), the chilled Gardenia Green Tea (200 ml), and the prepared matcha liquid (60 ml).
3. Blend: Secure the cup on the blender and mix on high speed for exactly 5 seconds. This short burst perfectly integrates all elements while creating a slightly creamy texture.
4. Finish & Serve: Remove the cup from the blender. Use a spoon to gently scrape off any excess foam from the surface for a clean appearance. Immediately pour the blended mixture over the ice in your prepared glass. The gardenia tea and matcha will create a beautiful layered or marbled effect as you pour.
5. Enjoy immediately.

Making process:

Ingredients:

• Chilled Gardenia Green Tea: 200 ml
• Ice Blanc Milk: 30 ml
• Fresh Milk: 50 ml
• Ice Cane Sugar Syrup: 30 ml
• Ice Cubes: 150 g (for the serving glass)

Instructions:

1. Prepare the Glass: Add 150g of ice cubes to your serving glass. Set aside.
2. Combine in Blender: In a blender cup, add the following ingredients in this order: Ice Bron (30 ml), fresh milk (50 ml), Ice Cane Sugar Syrup (30 ml), and the chilled Gardenia Green Tea (200 ml).
3. Blend: Secure the cup on the blender and mix on high speed for exactly 5 seconds. This brief blend fully integrates the ingredients for a uniform, silky texture.
4. Finish & Serve: Remove the cup from the blender. Use a spoon to gently scrape off and discard any thin layer of excess foam from the surface. Immediately pour the blended tea mixture over the ice in your prepared glass.
5. Enjoy immediately for the best floral aroma and chill.

Making process:

Ingredients:

• Chilled Da Hong Pao Oolong Tea: 160 ml
  
• Apple Juice: 60 ml (preferably clear, fresh-pressed juice for a clean flavor)
• Simple Syrup: 25 ml
• Purified Water: 50 ml
• Ice Cubes: 200 g
• Apple Slice: For garnish

Instructions:

1. Combine & Shake: In a cocktail shaker, add the following ingredients in order: apple juice (60 ml), chilled Da Hong Pao tea (160 ml), simple syrup (25 ml), and purified water (50 ml).

2. Add Ice & Shake: Add the 200g of ice cubes to the shaker. Secure the lid and shake vigorously for 6-8 seconds until the mixture is well-chilled.

3. Strain & Finish: Strain the shaken tea into your serving glass (with or without additional fresh ice, as preferred). Use a spoon to gently scrape off any excess foam from the surface for a clearer appearance.

4. Garnish & Serve: Place a fresh, thin apple slice on the rim or float it in the drink as a garnish. Serve immediately.

Making process:

Ingredients:

• Chilled Gardenia Green Tea: 100 ml
  *(Brewing tip: Steep 3-4g of Gardenia-scented green tea leaves in 100ml of 80°C water for 3 minutes. Cool completely to preserve the floral notes.)*
• Ripe Persimmon Flesh: 140 g total (60g for the base, 80g for blending)
• Simple Syrup: 40 ml
• Ice Cubes: 250 g
• Crystal Boba (or "Cui Bobo"): 1-2 tablespoons
• Optional: A splash of lemon juice to balance sweetness

Instructions:

1. Prepare the Base Layer: In the bottom of your serving glass, add 60g of diced, ripe persimmon flesh. Add 1-2 tablespoons of crystal boba on top.

2. Make the Slush: In a blender pitcher, combine the chilled Gardenia Green Tea (100 ml), the remaining 80g of persimmon flesh, simple syrup (40 ml), and ice cubes (250 g).

3. Blend: Secure the lid and blend on a medium-high or "P1" setting for 15 seconds, or until the mixture is completely smooth and has a thick, slushy consistency.

4. Assemble & Serve: Pour the blended persimmon-gardenia slush directly into the prepared glass over the fruit and boba base. Serve immediately with a wide straw to enjoy all the layers together.

Making process:

Ingredients:

• Chilled Jasmine Snow Bud Tea: 200 ml
  
• Ice Blanc Milk: 30 ml
• Fresh Milk: 50 ml
• Ice Cane Sugar Syrup: 30 ml
• Ice Cubes: 150 g (for the serving glass)

Instructions:

1. Prepare the Glass: Add 150g of ice cubes to your serving glass. Set aside.

2. Combine in Blender: In a blender cup, add the following ingredients in this order: Ice Bron (30 ml), fresh milk (50 ml), Ice Cane Sugar Syrup (30 ml), and the chilled Jasmine Snow Bud tea (200 ml).

3. Blend: Secure the cup on the blender and mix on high speed for exactly 5 seconds. This short blend integrates the ingredients perfectly and creates a light, smooth texture without making it frothy.

4. Finish & Pour: Remove the cup from the blender. Use a spoon to gently scrape off and discard any thin layer of excess foam from the surface.

5. Serve: Immediately pour the blended tea mixture over the ice in your prepared glass. Enjoy right away for the best flavor and temperature.

Making process:

Ingredients:

• Chilled Jasmine Snow Bud Tea: 200 ml
  
• Fresh Orange Slices: 4 slices (approx. 40g)
• Orange Juice: 40 ml
• Pomelo Juice or Grapefruit Juice: 20 ml
• Ice Cane Sugar Syrup: 30 ml
• Purified Water: 50 ml
• Ice Cubes: 240 g

Instructions:

1. Muddle the Fruit: Place the 4 fresh orange slices into the bottom of your shaker. Use a muddler to firmly press and twist the slices until they are well-bruised and their juice is released.

2. Build the Drink: To the shaker with the muddled orange, add in the following order: orange juice (40 ml), pomelo juice (20 ml), Ice Cane Sugar Syrup (30 ml), the chilled Jasmine tea (200 ml), and purified water (50 ml).

3. Add Ice & Shake: Add the 240g of ice cubes to the shaker. Secure the lid tightly and shake vigorously for 6-8 seconds (about 15 strong shakes).

4. Finish & Serve: Open the shaker and use a spoon to skim off any excess foam from the surface. Pour the entire contents (including the ice and orange pieces) into your serving glass.

5. Enjoy Immediately: Drink right away to experience the full brightness of the citrus and the fragrance of the jasmine tea.

Making process:

Ingredients:

• Chilled Jasmine Maojian Tea: 80 ml
  
• Filtered Water: 80 ml
• Fresh Grapefruit Juice: 45 ml
• Grapefruit Flesh: 30 g
• Simple Syrup: 45 ml
• Ice Cubes: 320 g
• Grapefruit Slice: 2 slices (for garnish)

Instructions:

1. Prepare the Glass: Place 2 grapefruit slices against the inner wall of the serving glass for decoration. Set aside.

2. Combine Ingredients: Into the blender pitcher, add in the following order: chilled Jasmine tea (80 ml), filtered water (80 ml), fresh grapefruit juice (45 ml), grapefruit flesh (30 g), simple syrup (45 ml), and ice cubes (320 g).

3. Blend: Securely fasten the lid and blend on high speed for approximately 20 seconds, or until the mixture is completely smooth and has a uniform slushy texture.

4. Serve: Pour the blended slush directly into the prepared glass. Serve immediately for the best frosty consistency.

Making process:

Ingredients:

• Chilled Jasmine Snow Bud Green Tea: 240 ml
  
• Perfume Lemon: 50g (approx. 4-5 thick slices)
• Simple Syrup: 50 ml
• Purified Water: 50 ml
• Ice Cubes: 200g (for shaking) + a handful for smashing
• Extra Ice: For serving

Instructions:

1. Smash the Lemon: In the bottom of your shaker, place the 50g of perfume lemon slices. Add a small handful of ice cubes (6-8 cubes) on top. Using a muddler, firmly press and smash the lemon and ice together until the lemon slices are thoroughly bruised and their juices and essential oils are released.

2. Build the Drink: To the same shaker, add in order: simple syrup (50 ml), the chilled Jasmine tea (240 ml), and purified water (50 ml).

3. Add Ice & Shake: Add the 200g of ice cubes to the shaker. Secure the lid tightly and shake vigorously for 8-10 seconds (about 15-20 shakes) until the outside of the shaker is frosty cold.

4. Strain & Serve: Optionally strain the tea into a serving glass filled with fresh ice to catch any small lemon seeds or pulp. Alternatively, pour directly for a more rustic presentation with the smashed lemon pieces.

5. Enjoy Immediately: Serve at once for the most potent citrus and floral aroma.