REFRESHING COLD TEA TOPPED with DELICIOUS FOAMY CREAM with CHEESE
TEASCOVER WHY!
The drink consists of a cold tea which is covered by a "layer" of cream with cheese or cream cheese and milk. There are 3 flavor combinations, Cheese Tea Hibiscus , Cheese Tea Lime and Cheese Tea Strawberry .
We are talking about DELICIOUS LAYERS OF DIFFERENT TASTE SENSATIONS and a drink that combines the different to become uniquely tasTEA!
TEASCOVER WHY!
The drink consists of a cold tea which is covered by a "layer" of cream with cheese or cream cheese and milk. There are 3 flavor combinations, Cheese Tea Hibiscus , Cheese Tea Lime and Cheese Tea Strawberry .
We are talking about DELICIOUS LAYERS OF DIFFERENT TASTE SENSATIONS and a drink that combines the different to become uniquely tasTEA!
THE SAME TEA THEY DRINK AT 4 SHARPLY IN ENGLAND?
Cheese Tea is a cold tea and cream cheese that started in Taiwan in 2010 and then spread to China. It is now breaking ground in Thailand, and in other Asian countries and even in America. This is the ultimate trend-drink with thousands of fans that now comes for the first time in Greece to amaze our consumers who will discover "Delicious layers of different taste sensations".
THE SAME TEA THEY DRINK AT 4 SHARPLY IN ENGLAND?
Cheese Tea is a cold tea and cream cheese that started in Taiwan in 2010 and then spread to China. It is now breaking ground in Thailand, and in other Asian countries and even in America. This is the ultimate trend-drink with thousands of fans that now comes for the first time in Greece to amaze our consumers who will discover "Delicious layers of different taste sensations".
TEASCOVER WHY
It is refreshing cold tea topped with delicious foamy cream ith cheese.
The use of cream cheese as topping over usually cold drinks (with tea being the most popular) originated in Asia and is getting bigger even in America.
This is a natural phenomenon of precipitation of tea components and milk (cream) proteins. It occurs in all beverages that have a dairy topping.
This is a natural phenomenon of precipitation of tea components and milk (cream) proteins. It is a desirable phenomenon. We want the cream to be semi-liquid and gradually falls and is mixed with the tea. We do not recommend a straw or any stirring. Also the phenomenon is more intense during shaking. The general logic of the drink (‘I drink tea with cream in every sip’) is very different from the case of freddo cappuccino with foam / Debic or Vegan cream. In fact, the ratio of tea / amount of cream has been studied so that the cream is enough until the last sip of drink.
