Cheese does go with everything…meet cheese tea

Posted on:
November 1, 2017
Author:
Julian Mellentin

Image courtesy of Little Fluffy Head Cafe

Bubble tea had better move aside or step up its game, because there’s a new drink trend in town: cheese tea.

According to Condé Nast Traveler, the concept originated in the street stalls of Taiwan in 2010 and has spread to China and Malaysia. The trend has been on the rise for a few years in Asia and recently made its way to the US. In Little Fluffy Head café in Los Angeles it’s being sold for $6 to $7 a pop (see picture, from left to right: Chedd-Cha, Boba Milk Tea, Fluffy Green Tea, Dirty Mess, Fluffy Oolong Tea), and in Happy Lemon café in New York it’s going for a lower price of $4.

It’s not uncommon to add milk or tapioca to your tea, but cheese tea is something else. No, it’s not a slice of cheddar floating atop your jasmine tea. The basic recipe that originated in Taiwan uses cheese powder, but tea shop HEYTEA in China replaced powdered cheese with New Zealand cheese and cream when it opened in 2012. Cheese tea is any milk, fruit or green tea topped with frothy cream cheese which makes it one of the most Instagrammable drink nowadays. Just a quick search on Instagram will bring up thousands of photos and already 150 posts just in the past week on Twitter.

Who’d buy it? Everyone who’d be intrigued by food novelty, but the largest group would probably be the Millennials. Cheese tea has become extremely popular on social media, so naturally any millennial would be tempted to try it.

Opinions are mixed, but mostly positive. The beverage has been described as resembling a macchiato in form and a refreshing tea milkshake in taste.

Will cheese tea shops be the next big thing? It’s a little too early to tell right now, but it’s certainly not lacking popularity. Tea shop HEYTEA in China already has queues of a few hours for the drink. And if we’ve learned anything from 3D latte art, it’s that if a food trend is photogenic, it will eventually go global.

BY: ANN ESHAW

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Low carb life – week 4

Posted on:
October 16, 2017
Author:
Julian Mellentin

My experiment has come to an end. On Saturday I ate carbs normally for the first time in a month, and it was just as good as I had expected. And yes, porridge was the first thing that I indulged in.

Looking back, low-carb life was not as bad as I had feared: challenging and frustrating, but also very interesting – and decreased feelings of hunger made things a lot easier. I have tried new recipes, rekindling my interest in cooking. Low-carb cauliflower & mushroom soup is definitely in my recipe book to stay, and so is almond flour pizza. Cauliflower pizza, on the other hand, I won’t miss.

I have also learned to eat certain foods about which I used to have a childish “I don’t like that” attitude, and my daily vegetable intake doubled during the diet.

Despite this, such a low-carb diet is simply too extreme and I wouldn’t recommend anyone live this way full-time. It was fun as a challenge, but for me, it ends there.

However, if you are feeling inspired and want to attempt your own low-carb life, I have a few words of advice:

  • Plan your meals far in advance to avoid falling for unexpected temptations.
  • Track your intake religiously until you are confident enough – 50 grams of carbs per day is not as much as you may think!
  • Avoid sweetened foods to faster kick sugar cravings.
  • Try to get a buddy to do it with you. Living with someone following the same diet helped me a lot. I’m sure I would have failed if I had done this entirely alone.

Okay, I’m off to make myself a coffee. With regular milk. Little did I know that such a small thing could feel so indulgent and luxurious!

By: Mikaela Lindén

 

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Low carb life – week 3

Posted on:
October 3, 2017
Author:
Julian Mellentin

Okay, the novelty has definitely started to wear off. I go between hating and loving this diet. Getting through a stubborn cold without being able to eat some of my favourite foods was definitely one long week of hating it.

While I appreciate the improved satiety, the experiments in the kitchen and the stable energy the ketogenic diet gives me, I am happy that this for me is a project with definitive end. It is not as difficult as I had expected, and certainly it gets easier the longer you do it, but I keep coming back to the fact that it is too extreme.

It is too extreme to have to measure my intake of healthy foods such as tomatoes and carrots, because they are considered ‘carby’. To have to exclude fruit altogether, except for the odd handful of berries, is too extreme. To not be able to treat an irritating cough, because all remedies contain too much sugar, is too extreme. For me, the diet is not sustainable. And that is coming from someone who is both stubborn and keen on challenges!

However, I would still recommend the keto diet to anyone who wanted to try it for a limited period of time. It’s an interesting experience, that has taught me things about myself as well as the food world that we live in. Everywhere I look there are carbs, and rarely of good quality.

I already knew how much hidden sugar there could be in the most unlikely foods, but studying nutrition labels slavishly for three weeks has made me painfully aware of this issue. A bowl of soup with 10 grams of sugar, anyone?

In a little over a week this experiment is over, and I can honestly say that I will never appreciate carbs more than when it is; the ‘good’ ones, but also the ‘bad’ (yes sugar, I am looking at you).

By: Mikaela Lindén

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