CHAGEE has chosen Malaysia for the global debut of its Tea × Coffee Fusion Series, marking the first time in the brand’s history that it has brought freshly ground coffee and tea together. The five-drink range spans Coffee Cloud creations, which top tea with a coffee cheese cloud, and Coff-Tea drinks that blend tea more directly with espresso or freshly ground coffee. The series is initially available at 30 selected Malaysian outlets.
The range includes Coffee Cloud Hojicha Milk Tea, Coffee Cloud Peach Oolong Brewed Tea, Coff-Tea Jasmine Green Pure, Coff-Tea Da Hong Pao Latte and Coff-Tea Vanilla Da Hong Pao Latte.
The launch represents a notable stretch for a brand whose identity remains strongly rooted in tea. CHAGEE’s Malaysian offer has traditionally revolved around fresh milk teas, brewed teas and fruit teas, with varieties such as jasmine green tea, Da Hong Pao and Tie Guan Yin forming part of its core repertoire. Rather than abandoning these credentials, the new range uses familiar tea varieties including jasmine, Da Hong Pao, hojicha and peach oolong as a bridge into coffee.
This makes the range potentially more significant than a limited flavour innovation. Tea-coffee fusion could provide CHAGEE with a credible way to test the boundaries of how far the brand can stretch beyond tea.
- Like your coffee stronger? All Coff-Tea drinks come in Normal or Coffee Plus, so you can choose your preferred coffee intensity.
- Coffee Cloud: Sip straight from the cup without a straw to enjoy the tea and coffee cloud together.
- Milk-based Coff-Tea: Give it a good stir before sipping to bring out the flavours.
