Ingredients

   
15g loose-leaf black tea (Assam or Red Jade)
250g boiling water
30g simple syrup
  Ice

Steps

  1. Steep tea in boiling water for 7–10 minutes. This is intentionally strong — about 50% stronger than a normal brew.

  2. Strain out leaves. Stir in simple syrup while the tea is still hot.

  3. Let the sweetened tea cool to room temperature. Refrigerator is fine if you’re in a hurry.

  4. Fill a cocktail shaker three-quarters full with ice. Pour in the cooled tea.

  5. Shake vigorously for 20–30 seconds. You want a thick layer of foam on top.

  6. Strain into a glass filled with fresh ice.

Analysis

Brew ratio: 1:16.7 + sugar

Component Amount Ratio
Tea (dry leaves) 15g 1
Boiling water 250g 16.7
Simple syrup 30g —
Ice to shake —

A strong 1:16.7 brew, sweetened and shaken to foam. The tea is brewed deliberately strong because the ice dilutes hard on shaking; the 30g of simple syrup both sweetens and helps stabilise the signature foam. Shake harder than feels necessary — the froth is the whole point of Taiwanese paomo tea.

Notes

  • This is Taiwanese 泡沫紅茶 (paomo hongcha) — foam tea. The foam is the point. If there’s no foam, you didn’t shake hard enough.
  • Brew strong. The ice dilutes significantly. A normal-strength brew will taste watery after shaking.
  • Assam gives a malty, robust base. Red Jade (台茶18號) is the classic Taiwanese choice — it has a natural minty, cinnamon note.
  • A Boston shaker or cocktail shaker works. A protein shaker bottle does not — the seal isn’t tight enough and the foam won’t form properly.
  • Add a squeeze of lemon or lime for a citrus version.
  • For a milk tea variant: reduce simple syrup to 15g and add 50g whole milk or creamer before shaking.
  • Honey works in place of simple syrup. Dissolve it in the hot tea — it won’t incorporate into cold liquid.