Taro Bubble Tea
Taiwan
Purple-grey and proud. Earthy-sweet taro root blended into creamy, nutty boba perfection.
The Story
Taro—a starchy root vegetable—has been a beloved flavor in Asian desserts for centuries. When boba shops started blending it into milk tea, its subtle sweetness and striking purple color made it an instant classic. Real taro boba uses actual taro root or paste; powder versions are popular but lack depth. That distinctive purple-grey color is natural.
Flavor Notes
Perfect For
- Those who don't love tea taste
- Purple aesthetic lovers
- Creamy drink fans
- Exploring boba flavors
- Mild sweetness preference
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
Cook taro, blend cold
(100°C)
Amount
Taro paste/powder, milk, tapioca pearls
Steep Time
Blend until smooth
Resteeps
Not applicable
Recommended Vessel
Blender, boba cup
Brewing Tips
Real taro paste makes a huge difference over powder. Steam or boil fresh taro until soft, then blend with milk and ice. The color should be pale purple-grey, not bright purple (that's artificial). Pairs well with coconut milk instead of regular.