Osmanthus Coconut Cloud Tea
A light floral coconut tea made with osmanthus, coconut water, oolong tea, and coconut cream foam.
Osmanthus Coconut Cloud Tea is a light, floral coconut tea. Osmanthus syrup opens with a soft floral note, while coconut water keeps the tea base clean and airy without the heaviness of a milk base. Golden Mountain Lightly Roasted Oolong Tea Base supports the drink with tea aroma and a gentle lingering finish. The result feels refreshing like a spring-summer floral tea, while still keeping a clear tea character instead of tasting like a thin juice.
The look follows the name: golden tea on the bottom, a white coconut cream foam cloud on top, and dried osmanthus as the final garnish. The cream foam is the signature layer, whipped with coconut powder, original foam powder, and ice water into a smooth texture with a clear coconut note. The first sip brings soft foam and coconut aroma, then blends into the osmanthus oolong tea underneath, letting floral notes, tea aroma, coconut, and cream foam unfold in one cup.
On a commercial menu, this drink’s advantage is its gentle flavor, clean two-layer look, and easy standardization. Osmanthus syrup, cane sugar syrup, Golden Mountain Lightly Roasted Oolong Tea Base, coconut powder, and original foam powder are Hojalicious products designed for commercial beverage preparation. When prepared with fixed ratios, the floral note, tea base, and foam texture are easier to keep consistent during service. For bubble tea shops, cafés, and tea brands, Osmanthus Coconut Cloud Tea fits well into an osmanthus tea, coconut oolong tea, or cream foam tea lineup, and can also work as a spring-summer floral feature.
Ingredients
Beverage Base｜500 ml / 16 oz
Golden Mountain Lightly Roasted Oolong Tea Base｜150 ml
Coconut Water｜80 ml
Osmanthus Syrup｜25 ml
Cane Sugar Syrup｜10 ml
Coconut Cream Foam｜As needed
Ice Cubes｜Fill to about 80% full
Garnish
Dried Osmanthus｜As needed
Coconut Cream Foam
Original Foam Powder｜70 g
Ice Water｜280 ml
Usage: Add an appropriate amount of coconut cream foam to cover the surface of the drink.
Storage: Store prepared cream foam at 0–4°C and use within 8 hours for best texture and quality.
Note: The ratio can be scaled proportionally based on store production needs.
🍹Directions
Prepare the Osmanthus Coconut Tea Base
In a mixing cup, add 150 ml of Golden Mountain Lightly Roasted Oolong Tea Base, 80 ml of coconut water, 25 ml of osmanthus syrup, and 10 ml of cane sugar syrup. Stir thoroughly until the floral osmanthus note, coconut water, and oolong tea base are evenly blended.
Add Ice and Pour the Tea Base
Fill the serving cup with ice cubes until about 80% full. Pour in the prepared osmanthus coconut oolong tea base to keep the drink chilled and refreshing.
Layer the Coconut Cream Foam
Slowly add an appropriate amount of coconut cream foam on top of the golden tea base, allowing the white foam to sit above the tea like a soft cloud layer.
Garnish with Dried Osmanthus
Finish with a small amount of dried osmanthus on top of the cream foam. Serve immediately.
🏷 Tips
Prepare the Coconut Cream Foam Ahead of Service
Coconut cream foam can be prepared during slower hours and stored cold before service. Make sure the coconut powder, original foam powder, and ice water are fully blended to create a smooth, stable foam that can sit on top of the tea base. This helps speed up production during peak hours.
Keep the Coconut Water Chilled
Coconut water affects the refreshing quality of the drink. Keep both the coconut water and tea base chilled before service so the coconut tea tastes clean, light, and suitable for spring-summer menus.
