Gong Cha is set to tantalise your tastebuds with a new spin on their signature and well-loved Milk Foam series with two new delightful toppings – Brown Sugar Milk Foam and Strawberry Milk Foam. They will be available across four of Gong Cha’s freshly-brewed teas – Alisan Tea, Oolong Tea, Green Tea and Black Tea.
Gong Cha’s signature Milk Foam series offers the perfect blend of the smooth, savoury taste of tea with the fresh, sweet taste of milk formed by the whipping of Gong Cha’s proprietary creamer, butter, cream and milk at high speeds for three minutes. Freshly prepared every hour, the fluffy foam sits atop an ice-cold cup of freshly-brewed tea and adds a piquant creamy texture with a touch of saltiness, that has become a signature of Gong Cha.
Brown Sugar Milk Foam
This exciting topping concoction consists of Gong Cha’s brown sugar formula paired with the brand’s proprietary Milk Foam blend. The sweet caramel from the brown sugar is complemented by the savoury hints from the creamy milk, a perfect combination for a satisfying drink.
Strawberry Milk Foam
For the berry lovers, Gong Cha’s proprietary Milk Foam blend is fused with the tartness of fresh strawberries for an enticing treat. With every sip, the savoury notes from the creamy foam is accentuated with a subtle sweet yet fruity aftertaste, making for a refreshing treat at any time of the day.
To best enjoy these drinks, without stirring, tip the drink and sip from the top layer for a seamless blend of flavoured fresh Milk Foam and aromatic brewed tea.
Pricing and Availability
The Brown Sugar Milk Foam and Strawberry Milk Foam fresh-brewed tea drinks (Alisan Tea, Oolong Tea, Green Tea and Black Tea) are available now at all Gong Cha outlets in two sizes – regular (500ml) and large (700ml).
- Brown Sugar Milk Foam tea drinks – $4.00 (regular cup); $5.00 (large cup)
- Strawberry Milk Foam tea drinks – $3.40 (regular cup); $4.40 (large cup)
They will also be available for islandwide delivery via GrabFood, Foodpanda and Deliveroo from 15 October 2020 onwards.
