Classic Milk Tea Boba
Taiwan
The one that started it all—creamy black milk tea with chewy tapioca pearls waiting at the bottom.
The Story
Bubble tea was invented in Taiwan in the 1980s, though several shops claim credit. The 'bubbles' originally referred to the froth from shaking, not the tapioca pearls—those came later and stole the name. From night markets in Taichung, boba conquered the world. The joy of chewing while drinking, the playful fat straw—it's tea transformed into experience.
Flavor Notes
Perfect For
- Afternoon treats
- Walking around
- Study sessions
- Sweet cravings
- Any time really
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
Boiling
(100°C)
Amount
Strong black tea, milk, tapioca pearls
Steep Time
Brew tea strong, cook pearls 15-20 min
Resteeps
Not applicable
Recommended Vessel
Cocktail shaker, boba cup with fat straw
Brewing Tips
Use Assam for malty depth. Cook tapioca pearls until just chewy (they harden as they cool). Shake vigorously with ice. The pearl-to-tea ratio is personal—some want pearls in every sip. Fresh pearls are vastly better than pre-made.