而且这些后起的奶茶店还对芝士奶茶进行了改良：

The original Taiwanese recipe used powdered cheese, but now cafes are going one step better and adding lashings of fresh cream cheese to the top of their beverages.

台湾原先的配方是用芝士粉，但现在的饮品店更进一步，在饮料顶部加上厚厚的一层新鲜奶油奶酪。

lashings of：大量的

所以，这是怎样一种奶茶呢？

These quirky-sounding concoctions incorporate fruit teas and green teas at the bottom with a thick layer of frothy cream cheese on top. In some iterations, the cream cheese layer is slightly sweet; in others, it is sprinkled with sea salt for a salty aftertaste.

这种听起来极其古怪的混合饮料以水果茶和绿茶作为茶底，然后在顶部加上厚厚的一层芝士奶盖。有些做法会把芝士做的微甜，而有的会撒上一点点海盐，带来咸咸的余味。

concoction：混合；调和物

对于这样的组合，很多外国人一开始内心是拒绝的……

The notion of cheese and tea can be off-putting for the average person who cannot fathom how two unlikely bedfellows – fat and water – can form a harmonious companionship. If you are of this school of thought – you are not alone. I was one of these cautious disbelievers – that is, until I tried the cheese teas in question.

对一些人来说，芝士和茶的组合可能会有点倒胃口，他们无法理解两种完全不同的东西——脂肪和水怎么能融于一体。不止你一个人这样想。我也曾持有怀疑的态度，直到我喝到了这种芝士奶茶。

英国奢华旅行杂志《悦游》（Condé Nast Traveler ）的记者这样描述自己的品茶感受：

The first sip is a mouthful of whipped cheese. It’s so rich, I feel a little ill. But when I swallow the tea and cheese together, it’s like drinking a refreshing tea milkshake. This pairing actually works—the salted cheese plays up the tea’s floral notes, and the tea, in turn, tastes smooth and creamy.

第一口喝到的是一嘴芝士霜，那口味太浓郁了，我有点受不了。然后我把茶和芝士混在一起喝了一口，就感觉像在喝清新的茶味奶昔。这个组合其实还不错，咸咸的芝士衬托出茶香，而茶的口感也更为丝滑醇厚。

马来西亚《星报》的记者则品尝了几种口味的芝士奶茶，来顺便学学如何用英语描述一款饮料：

The green tea cheese offers a thick layer of slightly-sweet cream cheese laced with light green tea flavours. It is a cold, satisfying drink that almost feels like an airy slice of cheese cake.