What are the hot drinks in the tea shop in winter?

Milk tea is constantly introducing new outlets. From last year to this year, we can find some changes in the ingredients of milk tea. In autumn and winter, the use of taro paste, purple potato and purple rice taro balls has become a popular style, and the blood glutinous rice milk tea, which has always been the mainstay of aunt Shanghai, has also made the five-grain products continue to be popular.

This year, potato has become a new force in tea, and many brands are asking the factory about this product. Adding potatoes to tea has a feeling of fullness, which is more like taro paste, and it can also be used in combination with different flavors of milk tea to increase the chewing feeling. It was introduced in Taoshan last year, and the product concept of "Dafu" was derived and matched.

According to a founder, "after it was made last year, it has been selling well, and even a factory asked them for raw materials." However, the use of taro is unstable, because the texture is like handmade ingredients, there are no pearls, and taro is stable. This year, we have been working hard on the stability of freezing, heat resistance and solvent resistance. If potatoes can be more stable, it should become a regular pattern. "

Baked milk, coconut milk and flavored milk tea are becoming more and more popular.

Nowadays, customers are increasingly demanding the flavor of milk tea, and the flavor of milk tea should be prominent. Therefore, on the one hand, the flavor of milk tea is required to be sufficient, and some brands no longer only use one kind of milk, but combine milk and cream and other dairy products.

On the other hand, look for new tastes. In recent years, soybean milk tea has become popular, and many tea shops have begun to bake milk products, such as the coconut series launched before Hi Tea. After listing, sales continued to rise, and even sold out.

Flavor-rich plants such as oats, soy milk and coconut milk will have a layered taste when added to traditional milk sources, especially in autumn and winter, when customers mix these substrates in hot drinks, they will like them very much.

It is for this reason that many suppliers directly mix this all-in-one milk base and deliver it directly to the tea shop, which not only improves the efficiency, but also enhances the standardized production of brand stores.

Of course, some people think that milk tea is getting farther and farther away from milk now, but this innovative way has long been accepted by the market, and customers who strive for fresh milk sources can also choose classic products, which has no influence on the innovative milk source base.

Tea: Change the flavor, and the bottom of tea will be new.

Naixue's person in charge of tea research and development said, "The core of milk tea is milk and tea, and small materials are auxiliary. The two cannot put the cart before the horse. " Last winter, Hyundai China Tea Shop changed its tea base and launched a "Three Seasons Insect" product, which is a mountain black tea in Fujian. It is fragrant, and the finished tea is slightly astringent, which complements the cream of modern China tea shop.