Nai Gai Cha

SHANGHAI—They say 1.4 billion customers can’t be wrong. But what if those customers are putting cream cheese in their tea?

Known as “nai gai cha” (“milk-lidded tea”) in Chinese, the drink is made using a base of tea topped with a cap of cream and cream cheese that is whipped together until it forms a light, fluffy texture. Tea houses encourage drinkers to sip it at a 45-degree angle for the ideal mouthful. And it’s become a bona fide phenomenon.  WSJ

I do not want tea with cream cheese.

I do not want it full of fleas.

I do not want it here or there;

make your thickened dairy rare!

I do not like cream cheese in tea.

I'd rather drown in vats of ghee,

or yak butter in old Tibet --

Away with such a dismal wet!

Could I, would I want cream cheese

in my oolong as a tease?

I do not want it, Ms. Barista;

tis worse than being Sandanista!