What do old instant coffee brands have to do with Mixue's taro paste?

Mixue Bingcheng has brought back its Thick Taro Paste series for winter, adding Taro Paste Mango Mango alongside the classic Taro Paste Warm Coconut and Thick Taro Paste Milk Tea, all at single-digit prices. Store employees, however, report that the frozen purple sweet potato taro paste is unusually hard to squeeze, a complaint that has grown into its own hashtag.

Franchise owners have posted tutorial videos showing how to squeeze the taro paste, and workers have responded with their own attempts. For consumers, timing matters: early orders can sell out before the taro paste is ready, so arrivals later in the day may have a better chance of getting a cup.

In the depths of winter, a cup of hot milk tea always brings warmth and comfort, and major new tea beverage brands have been rolling out winter hot drinks to win over consumers. Mixue Bingcheng recently announced the upgraded return of its Thick Taro Paste series. In addition to the classic Taro Paste Warm Coconut and Thick Taro Paste Milk Tea, it has also added Taro Paste Mango Mango, attracting taro paste lovers with its single-digit affordable price. However, after the new products hit the market, store employees have complained that this frozen purple sweet potato taro paste is the hardest material to squeeze in history, even spawning its own dedicated hashtag. Some franchise store owners have personally recorded tutorial videos on how to squeeze taro paste, drawing many workers to watch and submit their homework. This article takes you through this battle between Mixue employees and taro paste, as well as the recommended arrival times that consumers should note.

As the cold winter approaches, holding a cup of hot milk tea in the icy snow can warm both body and heart. Recently, major new tea beverage brands have been competing to launch distinctive winter hot drinks, all hoping to win consumers' favor at the marketing moment of "the first cup of milk tea in winter."

Mixue Bingcheng recently announced the upgraded return of its Thick Taro Paste series. In addition to the two original products, "Taro Paste Warm Coconut" and "Thick Taro Paste Milk Tea," it has also launched a new product, "Taro Paste Mango Mango." As the name suggests, the key ingredient in this series is taro paste, beloved by milk tea fans, and it emphasizes a thick, rich texture.

As soon as Mixue's new products hit the market, taro paste enthusiasts could hardly contain their excitement and rushed to stores to order a cup of thick taro paste drink to satisfy their taste buds. After all, while every brand offers taro paste drinks in winter, the happiness of getting one for a single-digit price is probably only available here.

The early bird catches the worm, but early customers may not necessarily get their taro paste milk tea. Recently, a netizen posted on social media saying that as a taro paste lover, upon hearing that Mixue had launched a thick taro paste drink, they excitedly rushed to a nearby Mixue Bingcheng early in the morning to place an order, only to be told by the staff that the taro paste had not yet thawed and the key ingredient was not ready, so they were advised to come back in the afternoon.

This loyal taro paste fan returned to the store in the afternoon and finally got to drink the thick taro paste they had been craving. Feeling great, they chatted with the staff. Seeing a friendly face, the staff explained that the thick taro paste uses frozen purple sweet potato taro paste uniformly delivered by the company. Although the morning shift colleagues take the ingredient out of the freezer as soon as they arrive at the store, thawing and loading it into the ingredient box for use takes time. Therefore, they suggested that taro paste lovers come a bit later to order, so as not to make a wasted trip.

Meanwhile, on social media, Mixue Bingcheng employees have been complaining that this year's purple sweet potato taro paste is the hardest material to squeeze, even giving rise to a dedicated hashtag #HowToSqueezeMixueTaroPaste. Under this hashtag, newcomers are puzzled about how to completely pour the taro paste from the frozen bag into the ingredient box, with some occasionally posting photos of ingredient bags with plenty of taro paste left, saying they had tried their best. This purple sweet potato taro paste looks soft and easy to push, but in reality it's as tough to squeeze as plasticine, and no matter how you try, you can't get it all out.

Where there is a cry for help, there is an answer. As more people raised the issue, an expert naturally stepped forward and recorded a tutorial video on how to squeeze taro paste. The video's creator claims to be a franchise store owner who figured out this set of taro paste squeezing techniques in their spare time.

The video shows the netizen placing the frozen bag on a cutting board, taking out a scraper, repeatedly scraping along the four sides of the frozen bag, then using scissors to cut a small opening in the bag, and then squeezing it into the ingredient box—and it actually went quite smoothly.

For the residue inside the bag, continue scraping along the four sides, then squeeze, squeeze, squeeze. After repeating these steps several times, the frozen bag in the video has not a trace of purple left—truly clean with no waste at all.

Once this post was published, it drew many workers to watch: "Why didn't I see this earlier? Today I wasted so much time squeezing," "It's like the inspiration from squeezing instant noodle seasoning packets," "I'm here to submit my homework. You can see how hard I tried—the bag even tore, but I still couldn't get it as clean as you." It's clear that Mixue's workers are quite diligent and eager to learn.

In response, some workers also said that the previous glutinous rice paste was already hard enough to squeeze, and now there's this troublesome purple sweet potato taro paste. Can Mixue Bingcheng please design its ingredient bags better to make them easier for employees to use? After all, during peak order times, workers probably don't have time to repeatedly scrape along the four sides of a frozen bag.

Image source: Internet

The above content is compiled by CoffeeHunters, a coffee news website.