Fancy some cheese foam with your tea? Or salted egg cheese? Gotcha.
No, seriously, Gotcha Fresh Tea has opened the doors on two Sydney stores in the past week, one at World Square and the other on Dixon Street.
With no less than The New York Times tipping cheese tea as one of 2019's big food trends, the timing couldn't be peachier.
Speaking of peaches, it is just about the only fruit not turned into a tea flavour at Gotcha, where everything from pineapple to passionfruit gets a play.
If you've been living under a rock you might've missed the bubble tea explosion in Australia.
Its origins are said to go back to 1980s Taiwan where tapioca balls – or "pearls" – were added to flavoured tea.
Gotcha, which has already elbowed into the Melbourne market – even has its own tea plantation in Taiwan.
It prides itself on individual brewing for each order and uses only pure fruit pulps and no artificial syrups and flavours.
It helps that the World Square store looks like a mash-up between an upmarket boutique and a film set for Barbarella.
Open Sun-Wed 11am-10pm; Thu-Sat 11am-11pm.
World Square (Shop 3, 117 Liverpool Street, Sydney) and Chinatown (1 Dixon Street, Haymarket, Sydney), gotchafreshtea.com.au