Sparkling Fruit Tea 2025: Flavor & Ingredient Guide

Top 5 Flavors & Ingredient Options

1. Passionfruit-Pineapple Sparkle

Preferred: fresh passion purée + low-fiber pineapple pulp.
Swap-in: frozen pineapple dice + passion concentrate for faster prep.

2. Ruby Grapefruit Green Fizz

Preferred: fresh ruby grapefruit juice + jasmine green tea.
Swap-in: grapefruit syrup + frozen grapefruit bits—same vivid hue, smoother acidity.

3. Strawberry-Lychee Oolong Fizz

Preferred: fresh strawberry purée + lychee juice + light oolong.
Swap-in: IQF strawberries + lychee syrup for stable year-round supply.

4. Lime-Mint Black Sparkle

Preferred: muddled mint leaves + fresh lime + Ceylon black tea.
Swap-in: mint syrup + frozen lime juice to cut prep time.

5. Mango Coconut Sparkle

Preferred: fresh Alphonso mango purée + coconut water or milk.
Swap-in: instant mango concentrate + coconut-milk powder for off-season consistency.

Mixing FAQs

Which tea base suits which fruit?

Citrus/berry → green tea; tropical/dairy → black or oolong.

Optimal CO₂ pressure?

45–55 psi provides fine, pleasant bubbles.

How to balance tartness, sweetness & fizz?

Aim for pH 3.6–3.8 and 6–7 °Bx sugar; a dash of citric acid stabilizes CO₂.

How long does it stay fresh?

Best within 2 h; sealed and chilled up to 6 h though bubbles soften.

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