The term "cheese tea" refers to cold tea (often green or black tea, with or without milk), topped with a frothy layer of milk and cream cheese, topped with salt, and served without ice. Like boba, the beverage has a sweet initial flavour and a salty aftertas
Similar to boba tea, Taiwanese cheese tea is a sweet and savoury beverage that has gained popularity in Taiwan and many other Asian cities. This cold tea is frequently made with either black or green tea, milk, or neither, and is topped with a foamy crown of whipped cream cheese, milk, and a dash of salt.
Around 2010, Taiwan's night markets saw the introduction of cheese tea, which has since grown in popularity. The sweet, salty, and creamy cheese tea was originally only available in Asian nations, but it is increasingly becoming more popular in the United States. And sure, cream cheese is the type of cheese used in the traditional recipe. The frothy layer on top of iced green or black tea was achieved in the original Taiwanese cheese tea by combining powdered cheese with whipping cream and milk. A sprinkle of salt is used to finish the beverage, bringing out the flavours of the earthy tea and the briny, sweet foam with a hint of savoriness.
When cheese tea arrived in the Chinese province of Guangdong in 2012, it developed into a more upscale beverage. There, cream cheese, which is combined with milk to create a froth that resembles clouds, took the place of the powdered cheese. The cheese cap is similar to the froth on a latte or cappuccino in that it is thick but drinkable. Cheese tea, unlike these other beverages, is served cold and frequently contains green or black teas, though other varieties of tea and tisanes may also be used. The goal is to enjoy your cheese tea while simultaneously savouring the delicious froth and the tea in your mouth for the best flavour. Because of this, cheese tea doesn't typically come with a straw or ice, and special lids have been created so that people may transport this beverage.
How To Sip
Cheese tea should be consumed through the cup's lip or a special lid that allows for the tea and foam to mix for about an inch while being consumed. Cheese tea should be consumed cold, without ice, and without a straw so that nothing prevents the flavours from blending. Pour the cheese cap into the tea and stir it around, or simply sip it while doing so.
Cheese Tea and Boba Tea
Taiwan is the birthplace of both cheddar tea and boba tea, which gained popularity across Asia. With its sweet, creamy liquid and chewy tapioca balls, boba tea, also known as bubble tea, is now widely available throughout the world. Although it's only been around since 2010, cheese tea hasn't gained as much appeal. Black or green tea are the preferred tastes for both teas, though any tea can be used to make them.
Although both cheese tea and boba are served chilled, the former is frequently devoid of milk and the latter is frequently creamier. The cream cheese and milk foam cap on top of cheese tea, which can be sipped alone or combined with the tea to add richness, can be swirled into the beverage. Unlike cheese tea, which is entirely liquid and thick foam, boba tea contains a chewable solid tapioca component.
Components Of Cheese Tea
In the majority of cheese teas, there are four primary components. The first is the actual tea, which is typically black or green tea but can also be oolong or white teas or herbal tisanes. The cheese, which can be either cream cheese or cheese powder, is the other primary ingredient. Then the cheese is beaten with milk or cream to create the signature foamy top of the beverage. Finally, salt is added to the cheese tea to give it a salty flavour that contrasts with the creamy and sweet flavour of the cap and the earthy and flowery undertones in the tea.