Bubble tea is the name for pearl milk tea and other similar tea and juice beverages

that originated in tea shops in Taichung, Taiwan during the 1980s. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk. Ice-blended versions of the drinks, similar to slushies, are also available, usually in fruit flavors. One of the famous categories of bubble teas is "pearl milk tea" (also known as "boba milk tea" in parts of America), which contains small chewy balls made of tapioca starch, called "Pearls" in Chinese (also known as "Fenyuan " or "Zhenzhu "). Pearls made of tapioca are also available in many places. Bubble tea began its rise to international recognition, spreading from Taiwan to other East Asian countries. It then migrated to Australia, Canada, Chinatowns throughout the United States, and various college towns along the American West Coast. There are also bubble tea cafes in the UK[1] and Europe. There are many variants of the drink, depending on the types of tea used and ingredients added. The most popular kinds are "green tea with pearls" ( ), "pearl milk tea" (), "pearl green milk tea" (), "pearl black tea" () and "pearl green tea" (), etc. Contents 1 Description 2 Variants 3 History 4 Names 4.1 Chinese 4.2 English 4.3 Others 5 Controversy 6 See also 7 References

Bubble Tea

Bubble teas are generally of two distinct types: fruit-flavored teas, and milk teas. However, some shops offer hybrid "fruit milk teas." Most milk teas include powdered dairy or non-dairy creamers, but some shops also offer fresh milk as an alternative. Other varieties are 100% crushed-fruit smoothies with pearls and signature ice cream shakes made from local ice cream sources. Many American bubble tea vendors sell "milk smoothies," which are similar to bubble tea but do not contain any tea ingredients. Some small cafs offer sweetener substitutes such as honey, agave, stevia, and aspartame upon special request.

The oldest known bubble tea consisted of a mixture of hot Taiwanese black tea, small tapioca pearls (), condensed milk, and syrup () or honey. Many variations were created, the most common of which is served cold rather than hot. The tea type is frequently replaced. First was bubble green tea, which uses jasmine-infused green tea () instead of black tea. Big tapioca pearls (/) were adapted and quickly replaced the small pearls.[2][3] Peach or plum flavoring appeared, then more fruit flavors were added until, in some variations, the tea was removed entirely in favor of real fruit. These fruit versions sometimes contain colored pearls (and/or "jelly cubes" as in the related drink taho), the color chosen to match whatever fruit juice is used. Flavors may be added in the form of powder, fruit juice, pulp, or syrup to hot black or green tea, which is then shaken in a cocktail shaker or mixed with ice in a blender. Cooked tapioca pearls and other mix-ins are added at the end.

Today, one can find shops entirely devoted to bubble tea, similar to the juice bars of the early 1990s. Some cafes use plastic dome-shaped lids, while other bubble tea bars serve it using a machine to seal the top of the cup with plastic cellophane. This allows the tea to be shaken in the serving cup and makes it spill-free until one is ready to drink it. The cellophane is then pierced with an oversized straw large enough to allow the pearls to pass through. Variants Each of the ingredients of bubble tea can have many variations depending on the tea house. Typically, different types of black tea, green tea, or even coffee can form the basis of this beverage. The most common black tea varieties are Oolong and Earl Grey, while jasmine green tea is a mainstay at almost all tea houses. Another variation called (Simplified - ) (yuanyang, named after the "mandarin duck") originated in Hong Kong and consisting of half black tea and half coffee. Decaffeinated versions of teas are sometimes available when the tea house brews fresh the tea base.

The milk in bubble tea is optional, though many tea houses use it. Some cafes use a non-dairy creamer milk substitute instead of milk because many East Asians are lactose intolerant and because it's both cheaper and easier to store and use than perishable milk.[4] In Western countries, soy milk options are widely available for those who avoid dairy products. This adds a distinct flavor and consistency to the drink. Four Bubble Tea drinks of different flavors. Four different Bubble Teas: mango green tea, lychee green tea, strawberry green tea with strawberry jelly, and a coconut cream blend with tapioca. Different flavorings can be added to bubble tea. Some widely available fruit flavors include strawberry, green apple, passion fruit, mango, lemon, watermelon, grape, lychee, peach, pineapple, cantaloupe, honeydew, banana, avocado, coconut, kiwi, and jackfruit. Other popular non-fruit flavors include taro, pudding, chocolate, coffee, mocha, barley, sesame, almond, ginger, lavender, rose, caramel and violet. Some of the sour fruit flavors are available in bubble tea without milk only as the acidity tends to curdle the milk. Other varieties of the bubble tea drink can include blended drinks. Many stores in the U.S. provide a list of choices to choose from. Some may include coffee-blended drinks, or even smoothies. Tapioca balls are the prevailing chewy tidbit in bubble tea, but a wide range of other options can be used to add similar texture to the drink. Green pearls have a small hint of green tea flavor, and are chewier than the traditional tapioca balls. Jelly is also used in small cubes, stars, or rectangular strips, with flavors such as coconut jelly, konjac, lychee, grass, mango, and green tea often available at some shops. Rainbow, a fruit mix of konjac, has a pliant, almost crispy consistency. Adzuki bean or mung bean paste, also typical toppings for Taiwanese shaved ice desserts, give the drinks an added subtle flavor, as well as texture. Aloe, egg pudding, sago, and taro balls can also be found in most tea houses, to complete the perfect cup of tea. Due to its popularity, single-serving packets of black tea (with powdered milk and sugar included) are available as "Instant Boba Milk Tea" in some places. Bubble tea cafs will also frequently serve drinks without coffee or tea in them. The base for these drinks is flavoring blended with ice, often called Snow Bubble. All mix-ins that can be added to the bubble tea can also be added to these slushie-like drinks. One drawback to them is that the coldness of the iced drink may cause the tapioca balls to harden, making them difficult to suck up through a straw and chew. To prevent this from happening, these slushies must be consumed more quickly than bubble tea.

Occasionally, nata de coco is used in mass-produced bubble tea drinks as a healthier alternative to tapioca starch. Nata de coco is high in dietary fiber and low in cholesterol and fat. The nata de coco is sliced into thin strips to make it easier to pass through a straw.[5]

Bubble Tea - a tea beverage with tapioca pearls (Bright white balls.) mixed in.

Ingredients

cup cooked bubble tea (tapioca) pearls: cook pearls according to the instruction on the package 1 cup crushed ice 1 cup very strong chilled black tea 1 cup homogenized milk, or to taste honey or granulated sugar, to taste

[edit] Procedure

Place pearls in a large parfait glass, Combine all remaining ingredients in a cocktail shaker, Shake vigorously until mixture is frothy Pour into glass and serve with large-diameter straws.

You can just combine all the ingredients together without shaking it vigorously if you don't want it frothy or bubbly.

Makes a 16 ounce (473 mL) drink. Note however, that the ingredients total up to at least 28 ounces (828 mL)