Hey FEA Fam!
Thanks for all the great feedback from the last Chief Alchemist’s Notes! Here’s another sneak peak for what’s in store for changes, but in particular, to our signature Brown Sugar Milk Tea flavoured protein powder 👀
Brown Sugar Boba Tea Flavoured Protein
This is a ✨brand new and improved✨ formulation, and I’m particularly proud of this, as it tastes completely different to the past one; in a good way! 🤩 We’ve sourced our Brown Sugar flavour directly from Taiwan, so you know it’s as legit as you can possibly get!
💡 Did you know that bubble tea / boba originated in Taiwan by complete accident? One afternoon in 1987, a boring business meeting prompted manager of a Taiwanese dessert shop (Chunshuitang), Lin Xiuhui, to accidentally throw tapioca balls into milk tea. This lead to the unintentional discovery of how delicious boba milk tea could be (1).
Why Brown Sugar Milk Tea?
We initially considered replacing our Brown Sugar flavour with a classic milk tea flavour, however as so many of you seem to enjoy brown sugar milk tea more, we decided it would only be right to bring it back 😜 For those of you looking for something a little less sweet, don’t worry! We’ve got plans to launch the classics a little later! 👀
One of the unique characteristics of this new and improved version is that from the moment you open the bag, you’ll be hit with the lovely smell of freshly cooked brown sugar boba 🍃🍯
It’s like you’re walking into your local Xin Fu Tang or other favourite boba shop that specialises in a brown sugar boba flavour. The smell promises a delicious experience, which the flavour absolutely delivers on! This one also tastes particularly good hot 🥵👌
🌟 Featured Comments 💬
Super excited for launch day😀😀
if possible it would be great to see bags over 1kg I can’t get enough taro, would be convenient to bring on deployment trip.
THANK YOU SO MUCH FOR TAKING THE TIME TO LEAVE SOME LOVE!
👨🔬 Chief Alchemist - Alric
1. Jiayi Wu 2020, ‘What Makes Bubble Tea Popular ? Interaction between Chinese and British Tea Culture’, The Frontiers of Society, Science and Technology, vol. 2, Francis Academic Press, no. 16