This year, Mashu has become a new force in tea, and many brands are asking the factory about this product. Adding potato to tea has a feeling of fullness, which is more like taro paste, and it can also be combined with milk tea with different flavors to increase the chewing feeling. Last year, it was introduced in Taoshan, and it was derived and matched to make a "Dafu" product concept.
According to a founder, "after doing it last year, it has been selling very 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 is no pearl, and taro is stable. This year, we have been working hard on the stability of freezing, heat and solvent resistance. If the potato can be more stable, it should become a regular model. "
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, it is required that the flavor of milk tea should be sufficient, and some brands no longer use only one kind of milk, but combine milk and cream and other dairy products.
On the other hand, look for new flavors. In recent years, soybean milk tea has been popular, and many tea shops have started baking milk products, such as the coconut series launched before Xicha. After listing, the sales volume has been rising and even sold out.
Plants such as oats, soy milk and coconut milk, which are rich in flavor, will have a very layered taste when added to traditional milk sources, especially in autumn and winter, and customers will like them very much when they match these substrates in hot drinks.
It is precisely 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 those customers who strive for fresh milk sources can also choose classic products, which has no impact on the innovative milk base.
Tea: Change the flavor, and the bottom of tea will be new.
Naixue's head of tea research and development said, "The core of milk tea is milk and tea, and small materials are auxiliary. These two cannot put the cart before the horse." Last winter, Modern China Tea Shop changed the tea base and introduced a "Three Seasons Insect" product, which is a mountain black tea in Fujian. It is fragrant and fragrant, and the finished tea is less astringent, which is in harmony with the cream in Modern China Tea Shop.