Bubble Teas Flashcards
Organic Black Sugar Tea
- sticky tapi. 80-90% full in ladle
+ put at bottom of cup and spread for added sweetness
standard - 6 ice w/ combined milk
- less = 3 ice
- no ice = no ice
- warm = 320ml in tin = steam
Classic Black Milk Tea (standard, cold)
- 20g of milk powder
- 20ml boiling water
- stir/swill
- 200g of ice
- 150ml black tea = shake and serve
Classic Black Milk Tea (regular)
- less ice = 3 ice
- 30ml brown sugar
- 200ml black tea
Classic Black Milk Tea (large, cold)
- 80g tapi
- 50g pudd.
- 10 ice
(straight in cup) - 3 scoops milk powder
- 30ml boil. water
- 200g ice
- 30ml brown sugar
- 250ml black tea
shake and serve
Classic Black Milk Tea (large, cold, no ice)
- 3 scoops of milk powder
- 30ml boil. water
- 30 brown sugar
- 350 black tea
Classic Black Milk Tea (large, cold, less ice)
- less ice = 6 ice
- 35g brown sugar
- 300ml black tea
Vanilla Oolong Milk Tea (reg.)
- 50g bubbles
- 30g pudding
- 6 ice
put in shaker - 110g ice
- 15ml vanilla syr.
- 20ml brown sugar
- 150ml comb. milk
- 80ml oolong
Vanilla Oolong Milk Tea (large)
- 80g bubbles
- 50g pudding
- 10 ice
put in shaker - 110g ice
- 15ml vanilla syr.
- 20ml brown sugar
- 250 comb. milk
- 200ml oolong
Vanilla Oolong Milk Tea (reg., w/o ice)
- 100g ice
- 10ml vanilla syr.
- 10ml brown sugar
- 100ml oolong
- 150ml comb. milk
Vanilla Oolong Milk Tea (large, w/o ice)
- 150g ice
- 20ml vanilla syr.
- 20ml brown sugar
- 300ml oolong
- 200ml comb. milk
Vanilla Oolong Milk Tea (reg., hot)
- 20ml vanilla syr.
- 10ml brown sugar
- 250ml comb. milk
- 150ml oolong
Vanilla Oolong Milk Tea (large, hot)
- 20ml vanilla syr.
- 20ml brown sugar
- 250ml comb. milk
- 250ml oolong
(No hot) Mango Oolong Milk Tea (reg.)
- 50g bubble
- 6 ice
- 200ml comb. milk
straight to cup
blender - 80g ice - 40g mango
- 60ml P+O tea
- 20g mango jam
- 20g brown sugar
use spoon to separate
(No hot) Mango Oolong Milk Tea (large)
- 80g bubble
- 10 ice
- 250ml comb. milk
straight to cup
blender - 120g ice - 50g mango
- 100ml P+O tea
- 30g mango jam
- 30g brown sugar
use spoon to separate
Strawberry Oolong Milk Tea (reg.)
- 50g bubble
- 6 ice
- 200ml comb. milk
straight to cup
blender - 80g ice - 40g strawberry
- 60ml green tea
- 10g straw. jam
- 20ml brown sugar
Strawberry Oolong Milk tea (large)
- 80g bubble
- 10 ice
- 250ml comb. milk
straight to cup
blender - 120g ice - 50g strawberry
- 100ml green tea
- 30g straw. jam
- 30ml brown sugar
Coconut + Rose Milk Tea (reg.)
shaker - 10ml rose syr. - 80ml comb. milk - 100ml green tea shake w/o ice blender - 80g ice - 20ml brown sugar - 20ml comb. milk - 40g coconut
Coconut + Rose Milk Tea (large)
- 20ml rose syr.
- 120ml comb. milk
- 140ml green tea
shake w/o ice
blender - 120g ice
- 30ml brown sugar
- 30ml comb. milk
- 60 coconut
Jasmine Milk Tea (reg.)
- 50g tapi.
- 6 ice
- 3 scoops milk powder
- 30ml hot water
- 200g ice
- 15ml jasmine syr.
- 20ml brown sugar
- 150ml green tea
Jasmine Milk Tea (large)
- 80g tapi.
- 10 ice
- 3 scoops milk powder
- 30ml hot water
- 200g ice
- 20ml jasmine syr.
- 30ml brown sugar
- 350 green tea
Jasmine Milk Tea (reg., ice cold w no ice)
all same but
- 15ml brown sugar
- 250ml brown sugar
Jasmine Milk Tea (large, ice cold w ice)
all same but no ice
Jasmine Milk Tea (reg., room temp., hot)
all same but
- 300ml black tea
Jasmine Milk Tea (large, room temp., hot)
- 4 scoops milk powder
- 40ml boiling water
- 20ml jasmine syr.
- 20ml brown sugar
- 400ml black tea
Caramel Ice Cream Milk Tea
- sticky tapi. half-way up
- 30ml brown sugar
- 150ml comb. milk
- 100ml black tea
shake and pour w/ 6 ice - ice cream = 2 scoops to float = should hit top + float 1cm above
- can come w less ice
