Xicha launched a new spring series, four seasons spring upgrade and return to welcome the Spring Festival.

On February 22nd, Xicha launched a new spring product-Chunguang series, including Chunguang Kiwi Fruit, Chunguang (Qinglan Xiang) and Zhizhi Four Seasons Spring. The launch of this new product means the official return of the classic "Four Seasons Spring" tea. In order to fully display the unique flavor of this classic tea, Xicha has developed and upgraded the formula of four seasons spring tea for more than three months, bringing a more full and three-dimensional tea fragrance experience. The three products launched by Xicha this time cover refreshing fruit tea, light milk tea and cheese tea, presenting the tea fragrance of four seasons spring tea in different product forms, and bringing consumers the first touch of spring tea experience in the early spring. The upgrade and return of Sijichun tea and the product research and innovation around this tea once again reflect the product trend that Xicha continues to lead the "return to tea", allowing consumers to experience China tea in a younger and daily way.

Innovative product collocation presents the fragrance of four seasons spring tea in all directions

Based on the self-developed and upgraded Four Seasons Spring tea, Xicha has launched three products, including Chunguang Kiwi Fruit, Chunguang (Qinglanxiang) and Zhizhi Four Seasons Spring, with its innovative strength in product research and development. The three products cover refreshing fruit tea, light milk tea and cheese tea. Hi-tea with real quality raw materials such as real fruit and real milk presents the tea fragrance of four seasons spring tea in different product forms, bringing consumers the first cup of spring tea experience in the early spring.

(Photo: Hi Tea selects high-quality kiwi fruit)

Among them, Chunguang Kiwi uses Four Seasons Spring tea to innovate with fresh Kiwi, bringing a refreshing spring experience in the New Year with refreshing fresh fruit tea. Hi-tea uses kiwifruit produced in zhouzhi county, Shaanxi, a well-known producing area, and its pulp is tender and juicy, with moderate sweetness and sourness. Xicha goes deep into the upstream producing area to strictly control the quality of the fruit, and selects the fruit picked after about 170 days of full bloom. The average weight of a single fruit is not less than 76 grams, and the sugar content is not less than 11. In terms of product mix, Xicha uses fresh kiwi fruit pulp mixed with Sijichun tea to make ice sand, which retains the sweet and sour flavor of kiwi fruit pulp, and the rich fruit aroma blends with fresh tea rhyme, and each bite is a refreshing spring fresh experience.

Chunguang (Qinglanxiang) is another innovative exploration of hi-tea in light milk tea category. Classic Four Seasons Spring Tea with Hi-Tea, a new special milk for tea-3.8 Yuan Mu Zhen Milk, has a refreshing and melodious overall taste, bringing a warm and mellow taste of spring. As a classic product of hi-tea, Zhizhi Four Seasons Spring has returned together this time. Four Seasons Spring Tea Soup collides with Zhizhi, the first creation of Xicha, and the fragrant tea blends with mellow cheese fragrance and milk fragrance, bringing a classic cheese tea flavor experience.

Xicha also invited Greg Han Hsu, an artist, as the "Joy Brand Ambassador" to bring consumers a spring-like feeling with her fresh temperament and infectious smile. Xicha has also launched a signature version of Greg Han Hsu’s Spring Cup and customized paper bags, as well as the Shankar with the fragrance of four seasons of spring tea, so that consumers can fully feel the unique flavor of four seasons of spring.

(Photo: Xicha invited artist Greg Han Hsu as "Joy Brand Ambassador")

Four seasons spring upgrade and return to self-developed tea formula, tea fragrance is more full.

With the launch of new spring series products, the "Four Seasons Spring", the classic tea base of Xicha, has officially returned. In 2016, Xicha customized the launch of the Four Seasons Spring Tea Base. This tea from Taiwan Province, Baodao, has the charm of oolong tea and the fragrance of green tea. After listing, it won unanimous love from consumers and became a classic true tea base of Xicha. After a short period of removal, consumers continued to call for the return of the Four Seasons Spring on social media. Nowadays, the returned Sijichun tea not only retains its original unique flavor, but also has been upgraded, and the overall tea flavor is more full and stereoscopic.

It is understood that this time, Xicha has carried out a brand-new R&D upgrade for the formula of four-season spring tea, making the overall tea flavor more full and three-dimensional. Tea-loving lasted for more than three months. Based on the tea produced by tea gardens in Taiwan Province, China and other places, more than 100 samples were tested. Finally, the formula of four-season spring tea with the best flavor was developed, which made the unique orchid fragrance and milk fragrance of the new four-season spring more obvious and more suitable for the matching needs of brand-new product forms.

(Photo: Xicha Four Seasons Spring Tea Upgrade Return)

In terms of tea production process, Xicha Sijichun tea has maintained strict standards as always, bringing true quality and natural tea fragrance. There are more than 20 production processes in Four Seasons Spring, and each link has strict requirements. For example, tea leaves are picked with one bud, three or four leaves to ensure the thick taste of oolong tea; In the process of shaking green, fresh leaves should turn yellow-green, and the veins should be bright, even and moderate; The green-fixing process requires that the tea leaves turn dark green, the leaves are soft, the stems are constantly bent, and the aroma of tea varieties is transformed into cooked aroma.

Innovative explosions, constant love for tea, leading the new trend of tea products returning to tea.

The upgrade and return of the classic tea base and the hot sale of new products once again reflect the strength of innovation and explosive products. Through these innovative explosive products, Xicha continues to lead the product trend of returning to tea, allowing consumers to experience China tea in a younger and daily way.

(Photo: Xicha is located in the selected tea garden of Pu ‘er, Yunnan)

For a long time, Xicha has continuously innovated the application of raw materials and structural collocation of tea, so that consumers can feel the charm of China tea through new tea products. In terms of raw material application and innovation, Xicha constantly innovates key raw materials such as milk and tea. In 2023, Xicha R&D launched the industry’s first new real milk for tea, with a protein content as high as 3.8g/100mL, which is more suitable for the flavor needs of light milk tea and other products. For the tea base, Xicha has previously customized and launched classic teas such as Four Seasons Spring, Jinfeng Tea King and Luyan. In 2023, Xicha continued to innovate, introduce and apply nearly 20 kinds of tea raw materials, involving oolong tea, Pu ‘er tea, white tea and other types. Tea gardens are distributed in 12 tea core producing areas in five provinces including Fujian and Guangdong.

(Photo: Xicha developed and launched the first real milk for new tea)

In terms of product structure, Xicha continuously carries out R&D and innovation, and introduces new product categories such as thick milk tea and tea buchino. Among them, tea buchino is a brand-new category inspired by "cappuccino" in fine coffee, which is introduced in Xicha Tea House, showing a new product structure of top-level milk foam, middle-level fresh tea soup and bottom-level milk bottom. Tea Buchino has been awarded the "First Certification" by Jost Sullivan, an international authoritative consulting organization.

Based on these innovative measures, the explosive products launched by Xicha, such as Tianqingyu, Xiaomai Mo, Lantingxu Tea Bucino (Lanmi Xiang), are deeply loved by consumers. Among them, Xiaomai Mo sold nearly 3 million cups in the first week of the new year, and Xicha Tea House Guangzhou Store sent nearly 2,000 cups of fresh tea Bucino in a single day. Through the launch of these innovative and explosive products, Xicha also continues to lead the trend of "returning to tea" products, explore new application methods of traditional tea in China, promote new tea to enter more people’s daily lives, and help new tea products become more daily.

Source: China Economic News Network

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