BY ANDREW BUI
Cheese and tea: two words that go unnoticed separately but together might cause a double take. But trust us when we say cheese tea is the drink you'll be seeing a lot more of in 2018.
Thankfully, cheese tea doesn't involve a wedge of Gorgonzola blended into your Earl Grey. Instead, a base of iced tea—traditionally jasmine, oolong or green— is topped with a fluffy cloud of salted cheesecake-like cream. And though the drink originated in Taiwanese street stalls around 2010, it wasn't until it made its way to China when bloggers, such as Ethan Wong, noticed people were willing to wait up to three hours for cups of the sweet, savory beverage.
Luckily, you won't have to travel across the world to try a sip of the unique concoction—China-based chain Happy Lemon has been opening locations in Boston and NYC, while West Coasters can get their fix at Little Fluffy Head Cafe. Owner Jenny Zheng whips up daily batches of cheese cream at the L.A. shop before floating them atop a whole menu of freshly brewed teas, and then sprinkling them with Himalayan pink salt. But how does this combination taste?
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