RES-102
How to Test a Tea Base With Milk, Sugar and Ice
Keep the finished drink constant and change only the tea base in round one. Evaluate immediately and after holding so dilution and time are visible.
Build the control recipe
Weigh tea soup, milk, syrup and ice in grams. Record ingredient brand, cup target, filtered yield, mixing method and service temperature.
Run the first comparison
- Prepare tea soups under documented conditions.
- Build drinks in the same sequence.
- Code samples to reduce naming bias.
- Score at 0, 15 and 30 minutes.
Diagnose before changing
| Observation | Likely next check |
|---|---|
| Tea disappears after milk | Increase tea-soup share or compare a richer direction |
| Dryness increases with time | Shorten extraction before reducing dosage |
| Strong aroma but thin body | Compare a richer roast/body direction |
| Balanced but expensive | Measure filtered yield, waste and cost per cup |
Validate in production
Screen directions first, optimize one variable per round, then repeat the selected formula with normal staff, equipment and the intended commercial batch.
NEXT STEP
Download the test sheet
Share your drink format, milk or fruit system, target flavor and expected monthly volume.