Comprehensive Bubble Tea Preparation and Specification Manual

General Specifications and Topping Standards

• Cup Capacities by Size:

  • Medium (M): $450\,ml$
  • Large (L): $600\,ml$

• Topping Weights and Adjustments:

  • Standard Toppings (Red Bean, Taro, Bubble, Jelly, Cream):
    • Standard weights of $70\,g$, $100\,g$, $130\,g$, and $150\,g$ are utilized based on the specific drink configuration.
  • Multiple Topping Scale:
    • 2 Toppings: $80\,g$ per topping or $100\,g$ per topping.
    • 3 Toppings: $70\,g$ per topping or $80\,g$ per topping.
  • Adjustments for Tea and Sugar with Toppings:
    • Tea volume adjustment: $+50\,ml$ or $-50\,ml$.
    • Sugar level adjustment: $+1$ or $-1$.
    • Syrup volume adjustment: $+10\,ml$ or $-10\,ml$.

• Temperature and Delivery Specifications:

  • Dine In Base Temperature: $-10^\circ C$
  • Delivery Base Temperature: $+10^\circ C$
  • Storage/Preparation Tags:
    • T1: $50^\circ C$
    • T2: $60^\circ C$
    • T3: $70^\circ C$

Classic Tea Preparation

• Black Tea and Green Tea (Cold/Ice):

  • Sugar Levels (L): 4, 5, 6, 7, 8 (corresponds to sweetness percentages like $25\%$, $50\%$, $75\%$, $100\%$).
  • Sugar Levels (M Hot): 3, 4, 5, 6, 7.
  • Tea Volume (L): $700\,ml$.
  • Tea Volume (M): $400\,ml$.

• High Mountain Tea (R) (Cold/Ice):

  • Sweetness Levels: $10\%$, $25\%$, $50\%$, $75\%$, $100\%$
  • Sugar Levels (L): 4, 5, 6, 7, 8.
  • Sugar Levels (M Hot): 3, 4, 5, 6, 7.
  • Tea Volume (L): $700\,ml$.
  • Tea Volume (M): $400\,ml$.

• Tieguanyin Tea (Warm/Hot/Room Temp):

  • Sweetness Levels: $10\%$, $25\%$, $50\%$, $75\%$, $100\%$
  • Sugar Levels (L): 3, 4, 5, 6, 7.
  • Sugar Levels (M Hot): 3, 4, 5, 6, 7.
  • Tea Volume (L): $700\,ml$.
  • Tea Volume (M): $350\,ml$.

• Preparation Standards for Hot/Warm Classic Drinks:

  • Hot: $300\,ml$ Tea + $150\,ml$ Steam Hot Water + Fill with water until full. Temp: T2 ($60^\circ C$).
  • Warm: $300\,ml$ Tea + $150\,ml$ Water + Fill with water until full. Temp: T1 ($50^\circ C$).
  • Room Temp: $150\,ml$ Tea + $300\,ml$ Water. Temp: T1 ($50^\circ C$).
  • Topping Rule: Reduce drink water by $-50\,ml$ for each topping.

Fruit Tea and Yakult Series

• Four Season Tea Lemonade (NMR):

  • Sweetness Scales (L): 6, 8, 10, 12, 14.
  • Ingredients: $350\,ml$ Tea + $700\,ml$ Ice + $30 ml$ Lemon juice (Shake) + 3 slices of Fresh lemon.

• Grapefruit Green Tea:

  • Syrup volume based on sweetness level (No Sugar option: 25):
    • Scales: 30, 30, 35, 35, 35.
  • Sugar Levels (L): 1, 3, 5, 7, 9.
  • Ingredients: $350\,ml$ Tea + $700\,ml$ Ice + 3 slices of Fresh grapefruit.

• Yakult Green Tea:

  • Sugar Levels (L): 2, 4, 5, 6, 7.
  • Ingredients: $250\,ml$ Tea + $500\,ml$ Ice + 2 bottles of Yakult.

• Yakult Grapefruit Juice:

  • Syrup volume (No Sugar option: 40):
    • Scales: 40, 40, 50, 50, 50.
  • Sugar Levels (L): 1, 2, 3, 4, 5.
  • Ingredients: $250\,ml$ Drink water + $100\,ml$ Ice + 2 bottles of Yakult (Blue or Red depending on sweetness) + 3 slices of Fresh grapefruit.

• Yakult Lemon Juice:

  • Sugar Levels (L): 2, 4, 5, 6, 7.
  • Ingredients: $250\,ml$ Drink water + $500\,ml$ Ice + 2 bottles of Yakult + $30\,ml$ Lemon juice (Shake) + 3 slices of Fresh lemon.
  • Note: Add sugar to the cup and stir.

Fresh Milk Tea (Tea Latte)

• Black Tea with Fresh Milk:

  • Medium (Ice): Sugar levels 3, 5, 6, 7; $100\,ml$ Milk; $200\,ml$ Tea; $400\,ml$ Ice.
  • Large (Ice): Sugar levels 5, 7, 8, 9, 10; $150\,ml$ Milk; $250\,ml$ Tea; $500\,ml$ Ice.
  • Medium (Hot): Sugar levels 4, 6, 7, 8, 9; $150\,ml$ Milk; $300\,ml$ Tea; Temp T2 ($60^\circ C$).
  • Medium (Hot) + Topping: Sugar levels 3, 5, 6, 7, 8; $100\,ml$ Milk; $250\,ml$ Tea.

• Green / High Mountain / Tieguanyin with Fresh Milk:

  • Medium (Ice): Sugar levels 2, 4, 5, 6, 7; $100\,ml$ Milk; $200\,ml$ Tea; $400\,ml$ Ice.
  • Large (Ice): Sugar levels 4, 6, 7, 8, 9; $150\,ml$ Milk; $250\,ml$ Tea; $500\,ml$ Ice.
  • Medium (Hot): Sugar levels 3, 5, 6, 7, 8; $150\,ml$ Milk; $300\,ml$ Tea; Temp T2 ($60^\circ C$).
  • Medium (Hot) + Topping: Sugar levels 2, 4, 5, 6, 7; $100\,ml$ Milk; $250\,ml$ Tea.

• Fresh Milk Tea Adjustments:

  • No Ice: Tea $+25\,ml$, Milk $+25\,ml$, Sugar $+1$.
  • Add Topping: Tea $-25\,ml$, Milk $-25\,ml$, Sugar $-1$.

• Visual/Procedure for Latte:

  • Pour milk into a clear cup with sugar mix and stir with a spoon.
  • Pour tea with ice into a plastic cup.
  • Combine to ensure milk stays at the bottom to look like a latte.
  • For Hot: Put tea in a cup, shake. In a steamer cup, steam milk and add creamer/sugar. Mix both together.

Fresh Milk (No Tea) Specialties

• Brown Sugar Bubble with Milk:

  • Medium (Ice): $20\,ml$ Brown Sugar Syrup; $500\,ml$ Ice; $200\,ml$ Milk; 1 Scoop Bubbles.
  • Medium (No Ice): $25\,ml$ Brown Sugar Syrup.
  • Medium (Hot): $25\,ml$ Brown Sugar Syrup; Temp T3 ($70^\circ C$); $350\,ml$ Milk.

• Taro with Milk:

  • Medium (Ice): $130\,g$ Taro; $500\,ml$ Ice; $200\,ml$ Milk. Add taro paste directly to the cup.
  • Medium (Hot): $130\,g$ Taro; Temp T3 ($70^\circ C$); $350\,ml$ Milk.

• Chocolate Milk:

  • Sweetness Levels: 1, 2, 3, 4, 5.
  • Medium (Ice): $180\,g$ Ice; $220\,ml$ Milk.
  • Medium (Hot): Temp T2 ($60^\circ C$); $350\,ml$ Milk.
  • Procedure: Use $15\,g$ cocoa powder and $50\,ml$ hot water. Mix until smooth and lump-free before adding milk.

• Matcha Milk:

  • Sweetness Levels: 1, 3, 4, 5, 6.
  • Medium (Ice): $180\,g$ Ice; $220\,ml$ Milk.
  • Medium (Hot): Temp T2 ($60^\circ C$); $350\,ml$ Milk.
  • Procedure: Use $5\,g$ matcha powder and $60\,ml$ hot water. Whisk with a matcha tool until smooth and lump-free. Pour into cup, then add milk.

Milk Foam (Macchiato) Series

• General Foam Standard:

  • Quantity: Approximately $130\,g$ per drink.
  • Height: About one finger above the Chinese logo on the cup.

• Black / Green Tea Foam:

  • Sugar Levels (L): 3, 4, 5, 6, 7.
  • Volume: $300\,ml$ Tea + $400\,ml$ Ice. Do not shake.

• High Mountain / Tieguanyin Tea Foam:

  • Sugar Levels (L): 1, 2, 3, 4, 5, 6.
  • Volume: $300\,ml$ Tea + $400\,ml$ Ice. Do not shake.

• Winter Melon with Milk Foam:

  • Sugar Scale (L): 40.
  • Volume: $300\,ml$ purified water + $600\,ml$ Ice. Do not shake.

Winter Melon Series

• Winter Melon Tea (mixed with Black/Green/High Mountain/Tieguanyin):

  • Sugar Scale (L): 40 (If No Ice: 50).
  • Medium (Hot): Sugar Scale 50; Temp T2 ($60^\circ C$).
  • Volumes: $350\,ml$ Tea, $400\,ml$ Ice (Cold) or $450\,ml$ (Hot).

• Winter Melon Drink (Pure):

  • Sugar Scale (L): 50.
  • Medium (Hot): Sugar Scale 60; Temp T2 ($60^\circ C$).
  • Volume: $350\,ml$ Purified water + $400\,ml$ Ice (Cold) or $450\,ml$ (Hot).

• Winter Melon Lemonade:

  • Sugar Scale (L): 55.
  • Medium (Hot): Sugar Scale 55; Temp T2 ($60^\circ C$).
  • Ingredients: $350\,ml$ Water + $400\,ml$ Ice (Cold) or $450\,ml$ (Hot).
  • Additions: $30\,ml$ Lemon juice (Shake) + 3 Lemon slices (Ice only; no lemon slices for hot).