Google Doodle celebrates Bubble Tea: History and its Preparation...
Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, boba tea, or boba; is a tea-based drink that originated in Taiwan in the early 1980s. Taiwanese immigrants brought it to the United States in the 1990s, initially in California through regions like Los Angeles county,but has likewise spread to other countries where there is a large East Asian diasporic population.
Bubble tea most commonly consists of tea accompanied by chewy tapioca balls ("boba" or "pearls"), but it can be made with other toppings as well, such as grass jelly, aloe vera, or red bean. It has many varieties and flavors, but the two most popular varieties are pearl black milk tea and pearl green milk tea ("pearl" signifies the tapioca balls at the bottom.)
Description
Bubble teas fall under two categories: teas without milk and milk teas. Both varieties come with a choice of black, green, or oolong tea as the base. Milk teas usually include powdered milk or fresh milk, but may also use condensed milk, almond milk, soy milk, or coconut milk.
The oldest known bubble tea drink consisted of a mixture of hot Taiwanese black tea, tapioca pearls or honey. Nowadays, bubble tea is most commonly served cold. The tapioca pearls that make bubble tea so unique were originally made from the starch of the cassava, a tropical shrub known for its starchy roots which was introduced to Taiwan from South America during Japanese colonial rule.
Today , there are some cafés that specialize in bubble tea production . While some cafés may serve bubble tea in a glass, most Taiwanese bubble tea shops serve the drink in a plastic cup and use a machine to seal the top of the cup with heated plastic cellophane. The method allows the tea to be shaken in the serving cup and makes it spill-free until a person is ready to drink it. The cellophane is then pierced with an oversize straw, now referred to as a boba straw, which is larger than a typical drinking straw to allow the toppings to pass through.
Due to its popularity, bubble tea has inspired a variety of bubble tea flavored snacks such as bubble tea ice cream and bubble tea candy. The high increase of bubble tea demand and its related industry can provide opportunities for possible market expansion. The market size of bubble tea was valued at $2.4 billion in 2019, compared to a market value of $2.2 Billion in 2021. The market size of bubble tea is projected to reach $4.3 billion by the end of 2027. Some of the largest global bubble tea chains include Chatime, CoCo Fresh Tea & Juice and Gong Cha.
Variants
Drink
Bubble tea comes in many variations which usually consist of black tea, green tea, oolong tea, and sometimes white tea. Another variation, yuenyeung.
Other varieties of the drink include blended tea drinks. These variations are often either blended using ice cream, or are smoothies that contain both tea and fruit.
Toppings
Tapioca pearls (boba) are the most common ingredient, although there are other ways to make the chewy spheres found in bubble tea. The pearls vary in color according to the ingredients mixed in with the tapioca. Most pearls are black from brown sugar.
Jelly comes in different shapes: small cubes, stars, or rectangular strips, and flavors such as coconut jelly, konjac, lychee, grass jelly, mango, coffee and green tea. Azuki bean or mung bean paste, typical toppings for Taiwanese shaved ice desserts, give bubble tea an added subtle flavor as well as texture. Aloe, egg pudding (custard), grass jelly, and sago also can be found in many bubble tea shops. Popping boba, or spheres that have fruit juices or syrups inside them, are other popular bubble tea toppings. Flavors include mango, strawberry, coconut, kiwi and honey melon.
Some shops offer milk or cheese foam on top of the drink, giving the drink a consistency similar to that of whipped cream, and a saltier flavor profile. One shop described the effect of the cheese foam as "neutraliz[ing] the bitterness of the tea...and as you drink it you taste the returning sweetness of the tea".
Ice and Sugar level
Bubble tea shops often give customers the option of choosing the amount of ice or sugar in their drink. Sugar and ice levels are usually specified ordinally (e.g. no ice, less ice, normal ice, more ice), corresponding to quarterly intervals (0%, 25%, 50%, 75%, 100%).
Packaging
In Southeast Asia, bubble tea is traditionally packaged in a plastic takeaway cup, sealed with plastic or a rounded cap. New entrants into the market have attempted to distinguish their products by packaging it in bottles and other interesting shapes. Some have even done away with the bottle and used plastic sealed bags. Nevertheless, the traditional plastic takeaway cup with a sealed cap is still the most common packaging method.
Preparation method
The traditional way of bubble tea preparation is to mix the ingredients (sugar, powders and other flavorants) together using a bubble tea shaker cup, by hand.
Many present-day bubble tea shops use a bubble tea shaker machine. This eliminates the need for humans to shake the bubble tea by hand. It also reduces staffing needs as multiple cups of bubble tea may be prepared by a single barista.
One bubble tea shop in Taiwan, named Jhu Dong Auto Tea, makes bubble tea entirely without manual work. All stages of the bubble tea sales process, from ordering, to making, to collection, are fully automated.
Milk and sugar have been added to tea in Taiwan since the Dutch colonization of Taiwan in 1624–1662.
There are two competing stories for the discovery of bubble tea. One is associated with the Chun Shui Tang tea room (Chinese: 春水堂人文茶館) in Taichung. Its founder, Liu Han-Chieh, began serving Chinese tea cold after she observed coffee was served cold in Japan while on a visit in the 1980s. The new style of serving tea propelled his business, and multiple chains serving this tea were established. The company's product development manager, Lin Hsiu Hui, said she created the first bubble tea in 1988 when she poured tapioca balls into her tea during a staff meeting and encouraged others to drink it. The beverage was well received by everyone at the meeting, leading to its inclusion on the menu. It ultimately became the franchise's top-selling product.
Another claim for the invention of bubble tea comes from the Hanlin Tea Room (Chinese: 翰林茶館) in Tainan. It claims that bubble tea was invented in 1986 when teahouse owner Tu Tsong-he was inspired by white tapioca balls he saw in the local market of Ah-bó-liâu (鴨母寮, or Yamuliao in Mandarin). He later made tea using these traditional Taiwanese snacks. This resulted in what is known as "pearl tea".
On 29 January 2023 , Google celebrated Bubble Tea with a doodle.
How to make?
Ingredients
》 For 2 servings
BOBA PEARLS
• ⅓ cup water(75 g), plus more as needed
• ¼ cup dark muscovado sugar(55 g), or brown sugar
• ¾ cup tapioca flour(65 g), plus more for dusting
BROWN SUGAR SYRUP
• 1 cup dark muscovado sugar(220 g), or brown sugar
• 1 cup water(240 mL)
BLACK TEA
• 2 cups water(480 mL)
• 6 black tea bags
MILK MIXTURE
• 3 tablespoons half & half
• 3 tablespoons sweetened condensed milk
ASSEMBLY
• 3 cups ice(450 g), divided
SPECIAL EQUIPMENT
• wide-opening straw
Preparation
1. Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3–4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
2. Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
3. Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
4. Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
5. Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5–7 minutes. Pour the syrup into a large heatproof bowl.
6. Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30–60 minutes.
7. Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
8. Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
9. Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
10. Enjoy.
Bubble tea most commonly consists of tea accompanied by chewy tapioca balls ("boba" or "pearls"), but it can be made with other toppings as well, such as grass jelly, aloe vera, or red bean. It has many varieties and flavors, but the two most popular varieties are pearl black milk tea and pearl green milk tea ("pearl" signifies the tapioca balls at the bottom.)
Description
Bubble teas fall under two categories: teas without milk and milk teas. Both varieties come with a choice of black, green, or oolong tea as the base. Milk teas usually include powdered milk or fresh milk, but may also use condensed milk, almond milk, soy milk, or coconut milk.
The oldest known bubble tea drink consisted of a mixture of hot Taiwanese black tea, tapioca pearls or honey. Nowadays, bubble tea is most commonly served cold. The tapioca pearls that make bubble tea so unique were originally made from the starch of the cassava, a tropical shrub known for its starchy roots which was introduced to Taiwan from South America during Japanese colonial rule.
Today , there are some cafés that specialize in bubble tea production . While some cafés may serve bubble tea in a glass, most Taiwanese bubble tea shops serve the drink in a plastic cup and use a machine to seal the top of the cup with heated plastic cellophane. The method allows the tea to be shaken in the serving cup and makes it spill-free until a person is ready to drink it. The cellophane is then pierced with an oversize straw, now referred to as a boba straw, which is larger than a typical drinking straw to allow the toppings to pass through.
Due to its popularity, bubble tea has inspired a variety of bubble tea flavored snacks such as bubble tea ice cream and bubble tea candy. The high increase of bubble tea demand and its related industry can provide opportunities for possible market expansion. The market size of bubble tea was valued at $2.4 billion in 2019, compared to a market value of $2.2 Billion in 2021. The market size of bubble tea is projected to reach $4.3 billion by the end of 2027. Some of the largest global bubble tea chains include Chatime, CoCo Fresh Tea & Juice and Gong Cha.
Variants
Drink
Bubble tea comes in many variations which usually consist of black tea, green tea, oolong tea, and sometimes white tea. Another variation, yuenyeung.
Other varieties of the drink include blended tea drinks. These variations are often either blended using ice cream, or are smoothies that contain both tea and fruit.
Toppings
Tapioca pearls (boba) are the most common ingredient, although there are other ways to make the chewy spheres found in bubble tea. The pearls vary in color according to the ingredients mixed in with the tapioca. Most pearls are black from brown sugar.
Jelly comes in different shapes: small cubes, stars, or rectangular strips, and flavors such as coconut jelly, konjac, lychee, grass jelly, mango, coffee and green tea. Azuki bean or mung bean paste, typical toppings for Taiwanese shaved ice desserts, give bubble tea an added subtle flavor as well as texture. Aloe, egg pudding (custard), grass jelly, and sago also can be found in many bubble tea shops. Popping boba, or spheres that have fruit juices or syrups inside them, are other popular bubble tea toppings. Flavors include mango, strawberry, coconut, kiwi and honey melon.
Some shops offer milk or cheese foam on top of the drink, giving the drink a consistency similar to that of whipped cream, and a saltier flavor profile. One shop described the effect of the cheese foam as "neutraliz[ing] the bitterness of the tea...and as you drink it you taste the returning sweetness of the tea".
Ice and Sugar level
Bubble tea shops often give customers the option of choosing the amount of ice or sugar in their drink. Sugar and ice levels are usually specified ordinally (e.g. no ice, less ice, normal ice, more ice), corresponding to quarterly intervals (0%, 25%, 50%, 75%, 100%).
Packaging
In Southeast Asia, bubble tea is traditionally packaged in a plastic takeaway cup, sealed with plastic or a rounded cap. New entrants into the market have attempted to distinguish their products by packaging it in bottles and other interesting shapes. Some have even done away with the bottle and used plastic sealed bags. Nevertheless, the traditional plastic takeaway cup with a sealed cap is still the most common packaging method.
Preparation method
The traditional way of bubble tea preparation is to mix the ingredients (sugar, powders and other flavorants) together using a bubble tea shaker cup, by hand.
Many present-day bubble tea shops use a bubble tea shaker machine. This eliminates the need for humans to shake the bubble tea by hand. It also reduces staffing needs as multiple cups of bubble tea may be prepared by a single barista.
One bubble tea shop in Taiwan, named Jhu Dong Auto Tea, makes bubble tea entirely without manual work. All stages of the bubble tea sales process, from ordering, to making, to collection, are fully automated.
Milk and sugar have been added to tea in Taiwan since the Dutch colonization of Taiwan in 1624–1662.
There are two competing stories for the discovery of bubble tea. One is associated with the Chun Shui Tang tea room (Chinese: 春水堂人文茶館) in Taichung. Its founder, Liu Han-Chieh, began serving Chinese tea cold after she observed coffee was served cold in Japan while on a visit in the 1980s. The new style of serving tea propelled his business, and multiple chains serving this tea were established. The company's product development manager, Lin Hsiu Hui, said she created the first bubble tea in 1988 when she poured tapioca balls into her tea during a staff meeting and encouraged others to drink it. The beverage was well received by everyone at the meeting, leading to its inclusion on the menu. It ultimately became the franchise's top-selling product.
Another claim for the invention of bubble tea comes from the Hanlin Tea Room (Chinese: 翰林茶館) in Tainan. It claims that bubble tea was invented in 1986 when teahouse owner Tu Tsong-he was inspired by white tapioca balls he saw in the local market of Ah-bó-liâu (鴨母寮, or Yamuliao in Mandarin). He later made tea using these traditional Taiwanese snacks. This resulted in what is known as "pearl tea".
On 29 January 2023 , Google celebrated Bubble Tea with a doodle.
How to make?
Ingredients
》 For 2 servings
BOBA PEARLS
• ⅓ cup water(75 g), plus more as needed
• ¼ cup dark muscovado sugar(55 g), or brown sugar
• ¾ cup tapioca flour(65 g), plus more for dusting
BROWN SUGAR SYRUP
• 1 cup dark muscovado sugar(220 g), or brown sugar
• 1 cup water(240 mL)
BLACK TEA
• 2 cups water(480 mL)
• 6 black tea bags
MILK MIXTURE
• 3 tablespoons half & half
• 3 tablespoons sweetened condensed milk
ASSEMBLY
• 3 cups ice(450 g), divided
SPECIAL EQUIPMENT
• wide-opening straw
Preparation
1. Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3–4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
2. Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
3. Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
4. Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
5. Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5–7 minutes. Pour the syrup into a large heatproof bowl.
6. Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30–60 minutes.
7. Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
8. Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
9. Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
10. Enjoy.
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