Tea Brands Roll Out Orange Drinks; NAYUKI Coffee Tops Chart, Jasmine Milk White Sells 607,000 Cups

On August 12, NAYUKI launched its "Sunset Orange Sea" special-blend cream coffee, made from Thai oranges, fresh milk, salted cheese cream and Arabica coffee beans in a four-layer composite structure. Official figures show the product topped the brand's coffee series sales rankings after release, driving coffee-series revenue up nearly 40% month-on-month.

On the day marking the beginning of autumn, Jasmine Milk White introduced two products, "Zhen Wang Orange" and "Zhen Wang Milk Cream Orange," using a blend of Guangxi green mandarins, Thai oranges and Jeju honey tangerines. First-day sales of the series reached 607,000 cups. Around the same period, Zhouye Shijiu Cha rolled out "Orange Sunset," a butter-flavored beer combining orange and pomelo juice, butter milk and German-style craft brew. Gu Ming, Mixue Bingcheng, Baifenchá and Yingge Hun also launched orange-based beverages within a similar timeframe.

On the supply side, the proliferation of Thai oranges has extended the raw-material availability window for orange drinks. Maturation of processing technologies such as NFC and HPP allows citrus from different growing regions to supplement one another, enabling brands to offer orange beverages steadily throughout the year. Industry applications have likewise shifted from broad orange ingredients toward varietal segmentation, with origin and harvest season becoming product-differentiation factors. For instance, in Jasmine Milk White's new offerings, Guangxi green mandarins contribute a slightly bitter note, Thai oranges supply acidity and peel-oil aroma, and Jeju honey tangerines provide a sweet, mellow finish.

In terms of flavor development, research is trending toward recreating a "whole-fruit sensation," building front, mid and back notes through different parts of the fruit, including pulp, juice sacs, peel oil and albedo. The front note delivers citrus essential-oil fragrance, the mid note offers sweet-sour juice, and the back note carries a peel-derived finish. Oranges also pair flexibly with other ingredients, combining with tea bases such as jasmine, gardenia and osmanthus, with dairy products including milk green tea, yogurt and milk cream, or with fruits such as grapes, red pomegranate and passion fruit. The fruit can also appear in coffee, sparkling water, coconut water, sorbet and gelato categories.