Posted on 03 February 2022.

This dessert-like beverage from Taiwan gained a cult following in the 2000s for its wacky combinations of flavours and textures. You may have tried a cup of this cold, milky tea drink with odd gummy spheres at the bottom, you may even be a devoted fan – but how much do you really know about this Asian trend? Read on for everything you need to know about bubble tea, from its origins to current interpretations.

What is Bubble Tea?

Bubble tea is a tea-based drink that originates from Taiwan. It is also known as pearl milk tea, boba tea and QQ (onomatopoeic for the Taiwanese word for ‘chew-chew’). The name ‘bubble tea’ originally came from the frothy bubbles that form when the drink is shaken to mix the tea, milk and flavourings together, but over time this has changed to refer to the bubble-like tapioca pearls in the bottom of the drink. These were the original ‘boba’, but now the terms bubble tea and boba tea are more or less interchangeable.

One particular teahouse in Taiwan, Chun Shui Tang, is generally accepted as being the birthplace of bubble tea. The founder, Liu Han-Chieh, began serving cold Chinese tea in his shop in the early 1980s. He was inspired after a visit to Japan where he saw coffee being served cold, and began experimenting with different fruits and syrups to flavour his teas. He would vigorously shake the teas over ice, which created frothy bubbles on top of the drink – the very first ‘bubble teas’.

But it was during a staff meeting in 1988 that the bubble tea we have come to know was really born. Liu Han-Chieh’s product development manager, Lin Hsiu Hui, had brought a Taiwanese dessert to the meeting. This was called fen yuan – a sweetened tapioca dessert. At a dull moment in the meeting she decided to tip the dessert into her cup of iced Assam tea. She quickly passed it around for everyone to try – and they loved it! The new drink became a regular on Chun Shui Tang’s menu, and in 2008, twenty years after its conception, the new-look bubble tea (or boba tea) was still making up most of their sales.

There’s an average of 380 new bubble tea shops opening per year since the invention of boba tea in 1988

Bubble tea is now a worldwide phenomenon, with bubble tea bars popping up in most large towns, cities and shopping centres. There are currently over 6,500 stores selling bubble tea around Taipei alone, and at least a further 4,070 bubble tea bars worldwide. That’s an average of 380 new bubble tea shops opening per year since the invention of boba tea in 1988 – and that’s not even taking into account independent retailers and smaller franchises plying their trade here in the UK or over in the US and Canada, not to mention the rest of Taiwan! Far from being a fad, it looks as though bubble tea is here to stay.

How is it Drunk?

The most traditional bubble tea is simply Assam tea shaken over ice with either milk or a non-dairy creamer, and sweetened to taste. This is still one of the most popular ‘flavours’ for the boba tea version with tapioca pearls. Since its beginnings, people have been experimenting with fruit juices or flavoured syrups and powders in their bubble tea. Some flavours have become so popular that you’re almost guaranteed to see them on the menu, no matter what bubble tea bar you visit. These bubble tea flavours include: green tea / matcha latte, honeydew milk tea, jasmine milk tea and taro (a sort of purple sweet potato with a nutty flavour) milk tea. These milk bubble tea versions can also be enjoyed warm on colder days. There’s something about the sweet, creamy flavours and gummy-bear-like tapioca pearls that appeal to our childlike love of desserts. Another well-known variation includes shaking black, green or white tea with fresh fruit juice for a fruity iced tea drink. These refreshing drinks often still come with a chewy treat in the bottom, but things like nata de coco jelly cubes or ‘popping boba’ – spherified fruit juice pearls that burst in the mouth – are also popular choices.

Make Your Own

Now you know the history of bubble tea and some popular flavours, it’s time to make your own. First of all, we show you a few basics you’ll need to get you started.

Sugar Syrup

A basic sugar syrup is a must when making bubble tea. Not only do you need it to soak the tapioca pearls in, but you can also use it to sweeten your bubble tea to taste. Use a sugar to water ratio of 1:1 – a good starting amount is 250g white sugar and 250ml water. Pop these in a pan over a low heat until the sugar has completely dissolved. Transfer the sugar syrup to a bowl or dish and place in the fridge to cool. This will make plenty of sugar syrup, enough to soak 10-20 portions of tapioca pearls, with some left over to use for sweetening your bubble tea drinks. You can keep any extra sugar syrup in the fridge in an airtight container for 1-2 weeks, and use in cocktails too. It is a good idea to make this in advance of your tapioca pearls, to give it time to cool before you can add the pearls.

Sous Chef Tip: add slices of fresh ginger, citrus fruits or whole spices to infuse the syrup – your tapioca pearls will take on a subtle flavour as they soak for an extra taste sensation in your bubble tea or tapioca pudding.

Tapioca Pearls

For many people, bubble tea just isn’t bubble tea without these chewy, gelatinous black marbles to be sucked up the straw. Quick cook tapioca pearls make these extremely easy to get right at home. The following method is perfect for quick cook black tapioca pearls.

Method:

1. Bring the water to a rolling boil.
2. Add the pearls and wait until they rise to the surface. Cover the pan and simmer for 2-3 minutes. Remove from the heat, and sit for a further 2-3 minutes until soft. It is a good idea to cook the pearls until they feel slightly softer than you would normally like - they will firm up as they cool.
3. Once cooked, transfer to a bowl of sugar syrup and allow to cool. For best results, use the pearls as soon as they’re cool.

150g (1 cup) of dried quick cook tapioca pearls makes 240g cooked boba. This is enough for 4 servings if you use approximately 60g of pearls per glass.

Original Post: https://www.souschef.co.uk/blogs/the-bureau-of-taste/everything-you-need-to-know-about-bubble-tea