Back here for my favourite kakigori at the moment, the "tie guan yin" tea kakigori. Serving with taro ball, boba, cincao and jelly pearl.

The tea gave a nice fragrant with the not too sweet sugar level, pairing very well with the topping. Taro ball and bubble serve on the side to retain the perfect texture instead of placing on the kakigori that harden the texture.

Underneath the shaved ice, the jelly pearl surprised me with the nice crunchy and lighter texture compare to traditional boba.

Perfect dessert to share on a hot afternoon