Cheese Tea is one of the latest beverage trends, started in China and made famous by HEYTEA, a tea brand in China where they successfully secured funding of 100 million Chinese Yuan. During the uprising of Cheese Tea, I was there in Guanzhou and witness their operations, they were very protective of their operation and I was stopped from filming each time when I held my camera trying to capture their line of operation.
However, I manage to peek in and see most of the ingredients they were using, and here I am sharing them with you!
Here is the Best Cheese Tea Recipe for you!
Peeking Into HEYTEA’s Barista Line When They Were Preparing the Salted Cheese Foam Layer!
Who Started Cheese Tea?
Well, I believe cheese foam pairing with tea was there in the market for quite a while, but it wasn’t done right, until HEYTEA steps in and makes this beverage a trend. Initially, Regius Tea and Royaltea was the close competitor of HEYTEA, but eventually, they lost the battle after HEYTEA manage to secure their first round of funding of 100 million Chinese Yuan.
Author have a say…
Cheese tea is now the latest food trend, emerging from China, the craze for Cheese Tea is just crazy. Coming back to Malaysia, there is a few other Cheese Tea seller who also entered the market here, namely – Regius Tea, Chizu Drink Japanese Cheese Tea and Royaltea (皇茶). Having my previous experience with HEYTEA at Guangzhou and Chizu Drink at Sunway Pyramid. With HEYTEA (喜茶) being the crown of Cheese Tea in China, I’ve decided to do a little experiment of mine in an attempt to imitate their Cheese Tea. (I just REVISED the cheese tea recipe here!)
HEYTEA Inspired Cheese Tea Recipe!
Salted Cheese Foam
- 250 ml Whip Cream (any brands would do)
- 30 g Cream Cheese (I prefer Philadelphia)
- 30 g Cream Cheese Powder (Anchor brand, or any brand you can find locally)
- 100 ml Fresh Milk (Full Cream, Whole Milk)
- 1/5 tsp Salt (add more if needed)
- 50 g Sugar
- 1 bag Any tea of your choice (green tea, matcha, earl grey, jasmine, oolong, etc)
- 1 tbsp Sugar (add more if you like)
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- Brew your tea of choice with 400ml of hot water.
- Let it chill and keep it refrigerated.
- Add cream cheese. cream cheese powder and milk into a bowl and whisk.
- Whisk until all the cheese has dissolved.
- Add UHT Whip Cream, sugar, and salt and beat on low speed.
- Whisk until all the sugar and salt have dissolved.
- Then check consistency and beat to medium peak.
- Covered with cling wrap and keep chilled.
- Prepare a clean 400ml cup.
- Pour the chilled tea into the cup.
- Then gently scoop a sufficient amount of Cheese on top of the tea.
- Lastly, dust some matcha powder over the cheese foam.
- The reason why I’ve changed the sequence than what you watched in the video is I found out that the cheese is difficult to be dissolved if I have the cheese add-in after beating the UHT whip cream.
- Whip Cream is usually only beaten to peak consistency if it is for cake decorations.
- If you use full peak whip cream, the taste would be greasy instead of creamy.