This is the Mochi Yingde Black Milk Tea ($8.90, less sugar, fixed ice, with cheese cloud) from HEYTEA, made with whole-leaf Yingde black tea from Guangdong, layered with cheese mochi and glutinous rice, and finished with a cheese cloud.

The drink was served in an almost opaque black cup, obscuring the internal layering and visual detail.

When consumed chilled, it delivered a deeply aromatic black tea profile that was smooth, full-bodied, and free from bitterness or astringency. The flavour showed a floral, honeyed character with well-judged sweetness. The cheese cloud added softness and a velvety mouthfeel without introducing any overt dairy sharpness or piquant cheese notes. The mochi component, however, was less successful. Although it did come up the straw, it did so with noticeable difficulty, and the glutinous rice mixed into it lacked a complementary chew. Instead, it presented as poorly integrated fragments that interrupted the otherwise smooth and cohesive texture of the drink.

Overall, this was a strong expression of Yingde black tea with an elegant cheese cloud, but compromised by awkward mochi and glutinous rice integration.

This Mochi Yingde Black Milk Tea was purchased from HEYTEA in Sydney, Australia in February 2026.