ISFP Citrus Art Float Tea｜Orange Cream Soda Recipe
A refreshing jasmine green tea base, brightened with orange concentrate and sparkling water, topped with whipped cream and a cherry. The Citrus Art Float Tea reflects the ISFP “Adventurer” spirit—delicate, artistic, and full of surprising details hidden in everyday life.
In the MBTI 16 personalities, ISFP is known as the Adventurer type. They are natural artists—not necessarily in the traditional sense, but in how they treat life as a canvas of self-expression. Every choice, every detail, from their style to their daily habits, reveals an authentic and unique personality. ISFPs thrive on exploration, fresh experiences, and the joy of transforming the ordinary into something memorable.
The Citrus Art Float Tea is the liquid embodiment of that spirit: simple yet layered, bright yet balanced, like an effortless piece of art that feels both spontaneous and refined.
Its foundation is jasmine green tea, carrying a light floral aroma that mirrors the ISFP’s quiet yet intriguing aura. Then comes orange concentrate and sugar, a sweet-tart burst that symbolizes their curiosity and zest for life. This citrusy brightness reflects the way ISFPs share joy with others in a direct and genuine way.
Shaken and poured over a glass full of ice, the tea immediately refreshes. As sparkling water is added, bubbles rise dynamically, resembling the ISFP’s sudden flashes of inspiration—unexpected yet delightful. Finally, a swirl of whipped cream topped with a cherry and green garnish completes the drink, turning it into a playful yet elegant piece of drinkable art.
Visually, the golden-orange tea contrasts with the white whipped cream, while the red cherry and green leaf decoration add vibrancy, just like ISFPs who combine simple elements into memorable impressions. In flavor, it begins with citrusy brightness, followed by creamy smoothness, and finishes with a sparkling crispness. This progression perfectly reflects the ISFP’s personality—humble yet captivating, never loud but always leaving a lasting impact.
Interestingly, the Citrus Art Float Tea shares a kinship with the classic orange cream soda recipe: both highlight the marriage of citrus tang with creamy sweetness, uplifted by effervescent bubbles. However, this version adds depth with jasmine tea and elevated garnishing, making it not just a refreshing beverage but also an artistic experience.
For consumers, it’s more than a visually striking fruit tea—it’s a journey of flavor and surprise. For beverage brands, the Citrus Art Float Tea is easy to prepare, built on familiar ingredients, yet distinctive enough to serve as the “artistic representative” of an MBTI personality drink series. Perfect for seasonal menus, personality campaigns, or social media promotions, it is designed to capture attention and spark sharing.
In short, the ISFP Citrus Art Float Tea isn’t just a drink—it’s a personality metaphor. By blending jasmine tea, citrus brightness, and creamy softness, it channels the ISFP’s artistic soul: authentic, inspiring, and always finding beauty in subtle details. This MBTI Personality Drink reminds us that true art doesn’t require complexity—it often shines in the simplest, most memorable touches.
Ingredients
Jasmine green tea 80ml
Orange syrup 30ml
Sugar 20ml
Sparkling water 100ml
Whipped cream (for topping)
Ice (fill the glass)
Cherry and leaf garnish
Directions
Brew tea:
Prepare jasmine green tea, let it cool.
Shake base:
In a shaker, combine orange syrup, sugar, jasmine tea, and ice. Shake well.
Pour into glass:
Fill a serving glass with ice and pour in the shaken tea base.
Add sparkling water:
Slowly pour sparkling water to create effervescence.
Finish with garnish:
Top with whipped cream, then add a cherry and leaf garnish.
🏷 Tips
Replace part of the sparkling water with soda to enhance sweetness and mimic the classic orange cream soda recipe.
Sprinkle colorful sugar or candy pieces on the whipped cream for a playful look.
Perfect as part of a citrus tea recipe collection, adding visual appeal to seasonal or social campaigns.
