In the season of growing spring and spreading greenery, the tea beverage market is also experiencing a refreshing trend. BINGXUE launched two new matcha products on March 5th - Matcha Bingbingle and Matcha Black Sugar Pearl Milk, with the health concept of "four zero milk base" and classic formula, once again igniting consumers' enthusiasm for matcha drinks. This is not only the brand's keen insight into market trends, but also a continuation of its eleven year dedication to the field of matcha.
BINGXUE's new product development closely follows the seasonal theme, cleverly integrating the fresh characteristics of matcha with the imagery of spring. Matcha Bingbingle is based on delicate ice sand, and the instantly cool sensation upon entry is intertwined with the unique bitterness and sweetness of matcha, as if the scent of tea gardens after rain is condensed into a cup. The fragrance of tea blooms layer by layer on the tip of the tongue, and the tail notes bring out a subtle milky fragrance, just like the tenderness of spring breeze brushing over new shoots.
Another type of matcha black sugar pearl milk showcases a taste aesthetic that combines strength and softness: hand brewed black sugar pearls carry a caramel aroma, creating a sharp contrast with the refreshing taste of matcha. The richness of the base of 40% milk injects a perfect balance into this "contrasting combination".
The biggest highlight of this matcha season is undoubtedly BINGXUE's upgraded milk based formula. Unlike traditional milk tea that uses vegetable fat powder to create a sense of heaviness, the 40% milk base (0 trans fatty acids, 0 vegetable fat powder, 0 sucrose, 0 hydrogenated vegetable oil) completely breaks the opposition between health and deliciousness. Milk protein and matcha powder fully blend in a low-temperature environment, retaining the natural theanine of matcha while giving the drink a silky and dense texture.
This technology breakthrough precisely targets the consumption pain points of contemporary young people - they want to enjoy the dopamine pleasure brought by desserts while also hoping to reduce their physical burden. After the launch of the new product, many consumers have reported that there is no sticky feeling after drinking, and the residual tea aroma in the mouth is more long-lasting. This is precisely the intuitive experience improvement brought by the milk based innovation.
Since the launch of the first matcha latte in 2014, BINGXUE's matcha series has gone through eleven years. The brand's rigorous screening of matcha raw materials runs through the entire process, ensuring stable quality of matcha drinks every spring. This long-term development strategy has created a unique recognition for BINGXUE's matcha products.
BINGXUE's matcha season is not only an annual trendsetter in the tea beverage market, but also a microcosm of the brand's commitment to its original intention. When the concept of health meets classic flavors in a cup, this eleven year long "green storm" is sweeping the new tea beverage track with a lighter posture.
