Course Content Remark

Tapioca Cooking Ingredients:

Water, Tapioca, sugar
Ratio 1(tapioca)：10(water)

Direction:
1. Boiling water, put tapioca into the pot and stir to avoid sticky
2. While tapioca floats, turn the heat to low and make sure water
is still boiling. Put the lid on and time 20 mins , then remember
to stir the tapioca every 5 mins.
3. When 20 mins is up, turn off the heat and sit for 25 mins. Do
not open the lid.
4. After 25 mins is up, rinse tapioca in cool drinking water.
5. Mix sugar with tapioca well and ready to serve.
Tea Brewing  Black Tea Brewing Ratio 1(tea)：40(water)
Ingredients:
50g black tea, 2000cc water

Direction:
1. Prepare the tea in a pot, while boiling water, pour the boiled
water into the pot, and sit for 10mins
2. Strain the tea leaves
3. Pour the tea into the bucket

 Jasmine Green Tea Brewing Ratio 1(tea)：40(water)

Ingredients:
50g green tea, 2000cc water

Direction:
1. Prepare the tea in a pot and wait for the hot water
temperature cool down to 83℃~85℃, then pour water into
the pot, and sit for 6mins
2. Strain the tea leaves
3. Pour the tea into the bucket

 Qing Tea Brewing Ratio 1(tea)：40(water)

Ingredients:
50g Qing tea, 2000cc water

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 Direction:
1. Prepare the tea in a pot, while boiling water and pour the
boiled water into the pot, and sit for 12mins
2. Strain the tea leaves
3. Pour the tea into the bucket

 Oolong Tea Brewing Ratio 1(tea)：40(water)

Ingredients:
50g Oolong tea, 2000cc water

Direction:
1. Prepare the tea in a pot, while boiling water and pour the
boiled water into the pot, and sit for 15mins
2. Strain the tea leaves
3. Pour the tea into the bucket
Jelly making  Egg Pudding Jelly
Ingredients:
25g Egg Pudding powder, 250cc hot water, 20g sugar

Direction:
1. Mix egg pudding powder, sugar, hot water and stir it till powder
dissolved.
2. Put it into the mold until it become jelly
3. Put it into the fridge, and ready to serve by next day.

 Matcha Jelly
Ingredients:
40g Matcha jelly powder, 240cc hot water

Direction:
1. Mix Matcha jelly powder, hot water and stir it till powder
dissolved.
2. Put it into the mold until it become jelly
3. Put it into the fridge, and ready to serve by next day.

 Grass Jelly
Ingredients:
40g grass jelly powder, 240cc hot water

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 Direction:
Same as Matcha jelly

 Lemon Ai yu Jelly
Ingredients:
10g Lemon Ai yu jelly powder, 260cc hot water

Direction:
Same as Matcha jelly
Tea making  700cc＆500cc Black Tea
Direction:
1. Put 300c.c. tea into the shaker (500c.c. →250cc tea)
2. Put 40c.c. fructose into the shaker (500cc→30cc fructose)
3. Add ice into the shaker to 90% full (500cc→70% full) and shake
it well
4. Pour the tea into the cup and ready to serve

 700cc&500cc Jasmine Green Tea

Direction:
1. Put 300c.c. tea into the shaker (500c.c.→250cc tea)
2. Put 40c.c. fructose into the shaker (500cc→30cc fructose)
3. Add ice into the shaker to 90% full (500cc→70% full) and shake
it well
4. Pour the tea into the cup and ready to serve

 700cc&500cc Qing Tea

Same as jasmine green tea

 700cc&500cc Oolong Tea

Same as black tea
Milk tea (non-dairy  700cc＆500cc Bubble Milk Tea
creamer) Direction:
1. Put 2 spoons of boba into the PP cup
2. Pour 200cc black tea and add 4 spoons of creamer into the
shaker and stir till dissolved. (500cc→150cc black tea、3.5
spoons of creamer)
3. Add ice to 70% full and 30cc fructose in the shaker, then shake
well (500cc→ice to 50% full、20cc fructose)
4. Pour the drink into the PP cup and seal it.

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 1 spoon 15 gram
 700cc&500cc Taro Milk Tea
Direction:
1. Put 4 spoons taro powder and 2 spoons creamer into the
shaker (500cc→3.5 spoons taro powder、1.5 spoons creamer)
2. Pour 250cc hot water into the shaker and stir it till dissolved
(500cc→200cc hot water)
3. Put ice 90% full and 20cc fructose in the shaker, then shake it
well (500cc→ice to 70% full、15cc fructose)
4. Pour the drink into the PP cup and seal it.

 700cc&500cc Grass Jelly Milk Tea

Direction:
1. Put 240g grass jelly into the PP cup
2. Put 150cc tea, 3 spoons creamer, 20cc fructose, into the shaker
and stir well till dissolved (500cc→120g grass jelly, 100cc tea,
2.5 spoons creamer、15cc fructose)
3. Add 60% ice full in the shaker then shake it (500cc→50% full)
4. Pour the drink into the PP cup
5. Seal it and ready to serve.

 700cc&500cc Pudding Milk Tea

Direction:
1. Put 250g pudding jelly into the PP cup
2. Put 150cc tea, 3 spoons creamer, 20cc fructose, into the shaker
and stir well till dissolved (500cc→120g pudding jelly, 100cc
tea, 2.5 spoons creamer、15cc fructose)
3. Add 60% ice full in the shaker then shake it (500cc→50% full)
4. Pour the drink into the PP cup
5. Seal it and ready to serve.
Flavored tea  700cc＆500cc Passion Fruit Green Tea
making Direction:
1. Put 250c.c. green tea into the shaker (500c.c. →200cc green
tea)
2. Put 50c.c. passion fruit syrup and 20cc Fructose into the shaker
(500cc→ 40cc passion fruit syrup + 10cc fructose)
3. Add ice into the shaker to 90% full (500cc→70% full) and shake

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 it well, then pour the tea into the cup and ready to serve

 700cc&500cc Yogurt Green Tea

Direction:(Yakult version)
1. Pour 200cc green tea into the shaker (500cc→150cc green
tea)
2. Add 2 bottle Yakult, 35cc fructose into the shaker (500cc→ 1
bottle Yakult, 30cc fructose)
3. Add ice into the shaker to 90% full(500cc→60%full) , and
shake it well; then pour the tea into the cup, seal it and ready
to serve

 700cc&500cc Lychee black tea w/Original Crystal ball

Direction:
1. Put 2 spoon of original crystal ball into 700cc PP cup
(500cc→1.5 spoon crystal ball)
2. Pour 200cc black, 40cc Lychee syrup, 10cc fructose into the
shaker cup, add ice to 80% full and shake it well
(500cc→150cc black, 30cc Lychee syrup, 5cc fructose, 70% full
of ice)
3. Pour the drink into the PP cup and seal it.

 700cc&500cc Winter Melon Lemonade

Direction:
1. Add 250cc drinking water, 50cc winter melon syrup into the
shaker (500cc→200cc drinking water, 40cc winter melon
syrup), add ice into the shaker to 90% full and shake it well
(500cc→60% full of ice)
2. Pour the drink into the cup, and add 30cc lemon juice
(500cc→25cc lemon juice)
3. Seal it and ready to serve.

 700cc&500cc Honey lemonade with Chia seed

Direction:
1. Put 15g chia seeds and 500cc drinking water into the cup stir
well for using later (500cc→12g chia seeds and 400cc water)
2. Pour 60cc honey and 150cc water in the shaker and stir it well
(500cc→50cc honey, 100cc water)
3. Add 80% full ice into the shaker and shake it well, then pour

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 whole drink into the PP cup (500cc→ 60% full ice)
4. Pour 20cc lemon juice into the PP cup then pour chia seed
water 120cc on the top and seal it.(500cc→lemon juice 15cc ,
100cc chia seed water)
Walling powder  Taro Walling powder
series Ingredients:
35g Taro walling powder, 100cc drinking water, milk 200 cc

Direction:
1. Pour 100cc drinking water to the 700cc PP cup, then pour
walling powder into the PP cup, and stir it quickly to become
sticky

2. Do the walling to the cup, and add 90% full of ice, then pour
milk or milk tea into the cup and ready to serve.

 Matcha Walling powder

Ingredients:
50g Matcha walling powder, 40cc brown sugar syrup, 100cc
drinking water (milk is 200 cc)

Direction:
1. Pour 100cc drinking water to 700cc PP cup, then pour walling
powder into the PP cup, and stir it quickly to become sticky

2. Do the walling to the cup, pour 40cc brown sugar from the
edge of the cup and do walling again.

3. Add 90% full of ice, then pour milk or milk tea into the cup and
ready to serve.

 Cream Brulee Walling powder

Ingredients:
50g Cream Brulee walling powder, 100cc drinking water
Direction:
1. Pour 100cc drinking water to 700cc PP cup, then pour walling
powder into the PP cup, and stir it quickly to become sticky

2. Do the walling to the cup, and add 90% full of ice, then pour

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 milk or milk tea into the cup and ready to serve.

 Marble walling powder

Ingredients:
80g purple sweet potato walling powder, 100cc drinking water.
60g Taiwan golden sweet potato walling powder, 100cc drinking
water.

Direction:
1. Add 100cc drinking water to 700cc PP cup, then pour 80g
purple sweet potato walling powder into the PP cup, and stir it
quickly to become sticky

2. Add 100cc drinking water to 700cc PP cup, then pour 60g

Taiwan golden sweet potato walling powder into the PP cup,
and stir it quickly to become sticky

3. Pour some purple sweet potato into 700cc PP cup, and do the
walling to the cup.

4. Then pour some sweet potato into 700cc PP cup and do the
walling again and it will become marble walling color.

5. Add 90% full of ice to the cup, then pour milk or milk tea into
the cup and ready to serve.
Aurora Series  Purple Sparkling Sky (7-up) use 700 cc cup
Direction:
1. Mix 15g dream aurora powder and 200cc drinking water
together and stir them to be dissolved
2. Put 250cc 7-up in the PP cup and add 80% full of ice
3. Pour dream aurora water slowly into the cup and will see the
gradient layers

 Lovely Aurora
Direction:
1. Mix 15g dream aurora powder and 200cc drinking water
together and stir them to be dissolved
2. Put 2 bottles of Yakult into the PP cup and add 80% full of ice
3. Pour dream aurora slowly into the cup and will see pretty

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 gradient layers

 Sunset
Direction:
1. Mix 15g dream aurora powder and 200cc drinking water
together and stir them to be dissolved
2. Pour 10cc lemon juice, 200cc aurora water, 40cc fructose into
700cc PP cup and stir it well.
3. Add ice into the PP cup to 80% full, then pour green tea from
the top slowly to full, and you will see the pretty gradient
layers
Topping creamer  Original Topping Cream w/ Oolong tea
Direction:
1. Put 50g topping creamer and 200cc water into the blender, and
start blending to be whipped
 200cc water can be replaced to 50cc creamer + 150cc
fresh milk.
2. Pour 250cc tea, 30cc fructose in the shaker then stir it well
3. Pour the tea in the PP cup and add ice into the PP cup to 80%
full
4. Put the topping cream floated on the tea.

 Mango Topping Creamer w/ Qing tea

Direction：Same as original topping creamer

 Matcha Topping Creamer w/ black tea

Direction：Same as original topping creamer

 Cheese Topping Creamer w/ green tea

Direction：Same as original topping creamer
Slush making  Mango Slush 500cc
Direction:
1. Put 1 cup ice of 700cc shaker cup into the smoothie blender
2. Add 80cc mango jam, 30cc honey, 50cc water into the blender
3. Turn the blender on, start blending till to become slush
4. Pour the slush into the cup and seal it.

 Taro Cheese Creamer Slush w/boba

1. Put 2 spoon boba into the 700cc cup

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 2. Pour 50cc cheese creamer into the 700cc cup
3. Put 4 spoon taro milk tea powder, 2 spoon creamer, 50cc hot
water into shaker and stir it to dissolve, then add 20cc
fructose and stir it well
4. Put 1 cup ice of 700cc shaker cup into the smoothie blender,
pour the taro milk tea into the blender and turn it on.
5. After the slush is done, pour it into the PP cup and seal it.

Thai milk tea

https://www.youtube.com/watch?v=c51Z9v7wWrg

200 gm water
15 gm thai tea mix (2 table spoon)
30 ml condensed milk
30 ml evaporated milk

Strawberry milk tea