Bubble tea originated in Taichung-Taiwan in early 1980s. Traditionally it is made with hot black tea, tapioca pearls and sweetened or condensed milk. The ingredients are shaken together to make a thin layer of foam. however there are many varieties of bubble tea have been invented both hot and cold using fruit syrups, flavored milks and even small pieces of fruit jelly instead of tapioca pearls.
In bubble-tea shop there is usually a shaker machine that mixes the bubble tea. The cup is sealed with a layer plastic film or lid which is pierced with a drinking straw that is wide enough for the tapioca to pass through.
Here are a few variations and flavors for bubble tea:
Mango with Black Tea:
Assam tea , blend with mango, add raw honey to taste, serve with clear tapioca boba (tapioca pearls)
Make some traditional Chai and add chocolate milk bursting boba.
Whisk some matcha powder into mint tea and add tapioca pearls
Iron Goddess of Mercy (Ti Kuan Yin) oolong:
Add apricot juice bursting boba to this fragrant oolong.
Gunpowder green with coconut:
Mix Gunpowder green tea with coconut milk and add coconut milk boba.
Camomile with Almond Milk:
Mix prepared camomile infusion with warmed almond milk and add pineapple juice bursting boba.
Blend peppermint infusion with ice cubes and raw honey. Add lemonade bursting boba.
How to prepare Boba or tapioca pearls:
In a large saucepan bring 2 quarts of water to biol and add the tapioca pearls (150g). Simmer for 1-2 minutes until the pearls rise to surface and start to soften. reduce to medium heat, cover and simmer for 5 minutes.
Remove the tapioca pearls with slotted spoon and place them in a bowl of cold water to prevent them from sticking together. Biol one cup of water with sugar for 2 minutes. Cool then soak the boba in a sugar syrup for 15 minutes.
You can then add these tapioca pearls to the tea or blend of tea and milk your bubble tea is ready!