Introduction:HEYTEA’s “Triple Thick Matcha” has become a new favorite among matcha lovers for combining a rich matcha cheese foam, matcha jelly, and thick mochi paste. However, this drink has been a source of frustration for store staff. The preparation of the thick mochi paste is not only labor-intensive but also prone to failure. This article takes an in-depth look at the entire process of this “matcha combo meal” drink — from preparation to customer experience — to uncover the hidden challenges behind its popularity.
HEYTEA’s “Triple Thick Matcha,” which combines a rich matcha cheese foam, matcha jelly, and thick mochi paste, quickly became a hit among matcha enthusiasts, with netizens even dubbing it the “matcha combo meal.” However, while the drink is a big success in the market, it poses a major challenge for store employees, especially the essential thick mochi paste topping.
At first glance, making thick mochi paste seems simple — just mix matcha powder, mochi powder, milk, and condensed milk until it becomes thick. But in practice, this step is extremely demanding on both stamina and patience. Staff members point out that within just a few minutes of preparation time, they must continuously stir the ingredients in the pot to prevent the thin liquid from failing to form a uniform mochi texture.
In addition,controlling the heatis also crucial. If the heat is slightly too high or if there’s any lapse just before turning off the stove, the bottom of the pot can burn, smoke, or even scorch the entire batch, forcing it to be remade. Many employees report that during peak sales periods, their arms become sore from prolonged stirring, with some even joking, “Stirring makes me want to quit — my arms are done for.”
During busy holidays or promotional periods, the workload in the back of the store increases significantly. Employees not only have to prepare various tea toppings but also handle miscellaneous tasks like washing vegetables and cutting fruit, leaving almost no time to catch their breath. When orders spike, the constant alerts from the system add even more pressure. Staff describe it as feeling “like doing bicep curls in the gym all day,” with their arms nearly unable to lift by the end of their shift.
Yet, this handcrafted topping that requires so much effort from staff may not win over all customers. Some patrons have complained that the thick mochi paste has a sticky texture, takes up too much space in the drink, and negatively affects the overall drinking experience. Some have even said bluntly, “I don’t like mochi stuff — it’s too filling.” Such feedback has led to the “Triple Thick Matcha” receiving polarized reviews in the market: “hard for staff to make, hard for customers to enjoy.”
Faced with this situation, some netizens have suggested that HEYTEA consider removing the thick mochi paste from the menu to ease the burden on staff and also prevent customers from being put off by a topping they don’t like, which could ruin their overall drink experience. This way, not only would staff find preparation easier, but customers could also enjoy matcha drinks that better suit their personal tastes.
The above content is compiled by CoffeeHunters, a coffee news website.
