Cheese tea is one of the novelties of this year. The exotic drink quickly gained popularity and became the star of food blogs and the hallmark of fashionable establishments. What is this drink like?
Cheese tea came to us from Asian countries, where 8 years ago it appeared in Taiwan and came to the taste of both residents and guests of the island. Gradually, tea spread throughout China, and only then migrated to the United States and Europe.
Cheese tea is served cold, and it is prepared on the basis of green tea or oolong, which is covered with cream cheese and milk foam on top.
At first, the foam was made from powder, but in 2012, Ni Yongcheng from China’s Guangdong province began using real cheese and cream for the drink. Today, HEYTEA cheese tea has 69 stores around the world.
In European countries, cheese tea is made from soft cream cheese or cheddar cheese which is whipped with hot milk or cream. Some establishments try to make foam from melted hard cheeses and blue cheeses. Matcha tea, chocolate, and coffee are taken as a basis, serving the drink both cold and hot.
The composition of the tea is completed by topping – sweet-salty foam, and if you drink tea correctly, at an angle of 40 degrees from a glass without lids or tubes, the tea with foam will fall on the tongue in ideal proportion.
Where to try?
In America, Canada, Great Britain or Asia, the Happy coffee chain will treat you to green tea with salted cheese, black tea with salted cheese, milk tea with salted cheese and chocolate with salted cheese.
In Los Angeles, cheese tea is made at Little Fluffy Head, a monocafe founded by bioengineer Jenny Zeng. Facility’s menu includes 13 flavors of trend tea – from classic black to matcha, there is also jasmine-ginger cheese tea with tapioca chewing balls.
Of course, original tea recipes are presented in the HEYTEA chain of Chinese cafes (in America, Royaltea).