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!
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.
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!)
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Hi Ethan,
May I know why cream cheese powder is needed? Can we skip the cream cheese powder and add more some cream cheese?
Hi Antoni,
Not very sure why, when they were preparing it and thats what I saw they added. You can try without the cream cheese powder though. Perhaps you could share with me what is your outcome ?
Hi Ethan, What s brand the cheese cream powder you use?
Hi Hoai, the brand I used was Kraft. Not necessarily the same brand, as long as it is cream cheese powder.
where can I find cream cheese powder in the supermarket?
not all supermarket sell cream cheese powder I think. You will have better chances of finding them at a pastry supply store.
Hi Ethan,
I found that the cheese sinks a bit into the tea at first and floats back up immediately. And when I add more and more cheese, the cheese doesn't link together like I expected - so it's like chunks of cheese floating on top of the tea, which looks a bit gross.
Have you experienced that during your experiments?
Thanks.
Hi Vincent,
That didn’t occur to me before. Hmm ??
Could be over-beating of the cream. If you over beat the cream, the cream wouldn’t fold well with the cheese. Also over beat cream tend to taste greasy to our palate, this would also occurred with any cheese cakes including Tiramisu.
I know cheese foam is very popular now but creme brûlée topping is also popular, too. Can you perhaps try to recreate that?
Hi Phoebe! Creme brûlée topping? Would love to try it! But I haven’t seen that before, where do you suggest for me to check them out? Any videos, perhaps?
Used your recipe and it worked great! Thank you for this ??
Most welcome! Glad that it helps you out!
Is it ok if I use regular whip cream instead of UHT whip cream?
Also, is fresh milk the same as whole milk?
Hey, whipping cream is fine.
Also whole milk is fine as well.
Awesome! Thank you, Ethan! Still waiting for my cream cheese order to arrive, will let you know how it turns out. I’m excited!!
Looking forward to it! Do take some pictures ??
hi, can i use parmesan cheese powder for that cheese tea??
thank you
Hi Bryan, I’ve tried before with Parmesan Cheese Powder. They tasted a little weird to me. They will float as the usual cheese foam though.
Hi ethan, thank for your kindness to share the cheese tea recipe
I'd like to ask about the cheese powder
Is it the same cheese powder as we use it to make a sauce and topping?
Thanks ?
Hi Ely,
I believe the type of cheese powder u are saying is cheddar cheese powder. If it is cheddar cheese powder, it doesn't goes well with the flavor of the tea.
You will need to search for cream cheese powder. Any brand would do, as long as it is cream cheese powder.
Hope this helps!
Hi ethan . Thanks for your video and recipe.. in my experiment im changing cream cheese powder using a total of 60g cream cheese . And then my cheese cream not becoming as solid as your.. and its blend with the tea .. how to make it more solid? Do i need more cream cheese or else?.. thankss ..
Hi Jeff, i think it is because your cream is still underbeat. U will need to make sure that u got a medium-peak consistency for the cream.
ow thanks tommorow i will try to make become medium peak .. make new or just re beat my old one ? Cz right now still in the refrigator and covered with plastic wrap
You could try to further beat them and see. Not very sure, pastry is not my specialty, but no harm try though.
SUPERR..
Thanks about your answer.. hope your business keep growing.. thankss?????
Thank you Jeff! Keep visiting and feel free to ask me anything about food, i will try to answer you as long as it is within my knowledge.