2026 "Know the trend = Know the market direction. Sell more directly."✨

🌏 2026 is the year when the Asian beverage market is much stronger than the year before. Consumers do not buy with "deliciousness alone," but buy from the experience, taste, and meaning in the glass. Which store understands the trend first will put the menu more accurately, reduce the cost of lost menus, and increase the chance of real sales. This is an overview of the key trends that all cafes should know before placing the menu next year.

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🔹 Matcha Storm & Coffee Alternatives

Stronger chaff for a year tends to grow. Consumers choose "softer and longer-lasting" caffeine instead of traditional coffee.

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🔹 Rise of Specialty Tea.

The tea market competes with species specialties, not just the names "oolong tea" or "green tea."

- Oolong: Xiguen-in, Tong Ting, Tan Chong, Da Hong Pha

- Green: Longjing, Pee Luo Chun

- Red: Xian Hong, Jin Zhwinmei, Qimen

Cafes that want a premium image should upgrade their tea menu before their competitors.

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🔹 Floral Drinks is entering the mainstream.

Especially in the Gen Y-Z group, who like the tender taste and keep Mood & Tone relaxed.

Coming Flowers: Osmanthus (Ten Thousand Scented Blossoms), Camellia (Tea Blossoms) and Magnolia Blossoms

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🔹 Rare Fruits - Local Fruit Is Becoming A Rising Star

Grapefruit, blood oranges, jackfruit, mangosteen, orange garde, which store picks up vernacular raw materials to tell a story, there will be "a signature that people remember."

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🔹 Asian Hybrid Drink & Dessert

Asian-style blends have returned to the boom, such as sugar, pandan, coconut, taro, green beans, sesame, are categories that make the store image "Asian Modern" well.

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🔹 Yoghurt & Probiotic Drinks

Yogurt drinks grow throughout Asia, answering the "delicious and healthy" problem, suitable for making a signature menu that looks friendly to all ages.

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🔹 Plant-Based Choice is continuing to expand.

Oatmeal almond pistachio remains a popular choice, especially in the food allergy and health love line markets.

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🔹 New Texture = New Experience

Texture becomes an integral part of the 2026 drinking experience. Jelly, fruit texture, mochi, or a chewy-crunchy touch will pull customers to take down social.

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💬 2026 is not a year of issuing a lot of menus, but a year of "issuing rational menus."

Choose raw materials that are consistent with real trends and make the store a recognizable identity, because "taste creates preference, but trend creates business opportunities."

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Some material from the lecture of Elder Maprang on the "Insight Stage" SME Thailand Future Day 2026.

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