What is that colorful beverage with brown dots at the bottom? And why is it sipped out of such a fat straw?
Bring up “bubble tea,” and people’s ears are bound to perk up. The other day at the Eat This, Not That! headquarters in New York, a couple of us were talking about it (boba…bubble..what is it, exactly?) and our resident tea aficionado and author of The 7-Day Flat-Belly Tea Cleanse, Kelly Choi, immediately launched into all these fun facts about the colorful concoctions we’ve seen around the city. “It’s not good for you at all, though,” Kelly revealed. “It has so much sugar. But people like it because it’s kinda fun to drink and it’s not like they’re drinking soda. And maybe they’ll choose tea that’s actually good for them next time!” (Like green tea, which has been proven over and over to aid weight loss and what inspired her bestselling book!)
Back to the bubble tea, though. It’s trending, so it’s time to get filled in—especially before you go and place an order.
Whether you are in or out of the loop, here’s what’s up: Bubble tea is a Taiwanese iced tea that has a layer of chewy tapioca balls that sit on the bottom. Consisting of a tea base mixed with milk, fruit, flavored syrups, and tapioca pearls, bubble tea is a fun and delicious treat to drink. Jumping on the restaurant industry’s successful build-your-own model that’s been popping up everywhere, bubble tea’s customer customization has helped the drink grow in popularity over the last two decades in the States. Find out what the heck it’s all about—and then get the scoop on more cool tea developments with these 10 Tea Trends You Need to Try!
A WOMAN INVENTED IT AT A BORING STAFF MEETING
As with many undocumented, unpatented recipe origins, there is much speculation about the origin of bubble tea. But one story is generally accepted to be true: Back in the 1980s, Taiwanese tea stands became increasingly popular businesses as the demand for a refreshing post-work drink increased. As tea stands set up shop on every corner, business owners started to employ product differentiation tactics. To separate himself from the competition, one concession owner at the Chun Shui Tang teahouse in Taichung started serving Chinese tea cold after getting the idea from iced Japanese coffee.
A few years later, his product development manager, Ms. Lin Hsiu Hui, was trying to entertain herself at a boring staff meeting. On the spur of the moment, she decided to dump her Taiwanese dessert called fen yuan—a sweetened tapioca pudding—into her Assam iced tea and drank it. It was so good that they decided to add it to the menu, where it soon became the franchise’s top-selling product. Soon after seeing the success of this drink at one teahouse, concessions all over Taiwan started adding tapioca pearls and different fruit flavours to their iced teas, and so began bubble tea as we now know it.
IT’S GROWING IN POPULARITY
Today, bubble tea shops can be found on nearly every corner of Taiwan’s streets. The drink has spread to neighboring countries like Japan, South Korea and China and then to the rest of the world, including the U.S. during the mid-1990s. Bubble tea remains a mystery to most Westerners, but it’s becoming increasingly more well known. There are now over 800 shops in the U.S., mostly concentrated in New York and California, and shops have been spotted in over 30 countries.
EVEN MCDONALD’S GOT IN ON IT
In 2012, McDonald’s was the first global fast food chain to cash in on the trend when it served bubble tea for a month in its 800 German locations. With three choices of tea (each with or without milk), seven syrup flavors, four boba options, and two jelly options, there were 252 possible combinations you could have chosen from.
ADULTS DRINK BUBBLE TEA, TOO
Although the drink initially became a hit with Taiwanese schoolchildren, this drink isn’t just for kids. Bubble tea is just like a traditional iced tea—you just have a lot more fun drinking it. If you need another reason to try it out, take a page out of Bar Q’s book: In 2008, this now-closed, New York bar served up spiked bubble tea. Talk about a creative mixer! Speaking of, be sure to avoid these 70 Worst Drinks That Give You a “Soda Belly”!
IT GOES BY MANY NAMES
Bubble tea is one of many popular names for this beverage, but it’s also called milk tea, pearl tea, tapioca tea, boba tea, boba nai cha, foam milk tea, momi milk tea, Q (which means chewy in Chinese), and many others.
BOBA DOESN’T MEAN WHAT YOU THINK IT MEANS
In Taiwan, it’s more common for people to refer to the drink as pearl milk tea (zhēn zhū nǎi chá, 珍珠奶茶) because originally small 1/12” tapioca pearls were used. It was only when one tea shop owner—in an attempt to make his tea stand out—decided to use larger tapioca balls and chose a more provocative name, “boba,” to represent the difference. In Chinese, the word boba, 波霸, is a combination of a word for bubble and a word for big, which, when found together, is slang for “big breasts” or “buxom lady.” When used to describe the drink, the characters 波霸奶茶 directly translate to boba milk tea, and loosely to bubble milk tea. This translation is commonly used by English speakers and refers to the variant with the big, 1/4″ tapioca pearls.
THE NAME “BUBBLE TEA” DOESN’T REFER TO THE TAPIOCA PEARLS
Most people think the name “bubble tea” refers to the round, bubble-like tapioca pearls at the bottom of your cup, but it actually refers to the bubble foam on top of the drink. “Bubble tea” was first made without the addition of tapioca pearls. This drink was found in Taiwanese specialty restaurants and commonly prepared by shaking the ice, milk, tea, and sugar in a cocktail shaker which resulted in a lot of bubbly foam. This same preparation method is used for bubble tea, just now with the added pearls/boba.
THE TEA IS SERVED IN A SEALED CUP
While some tea shops use the same plastic dome-shaped lids that you see on Slurpees, many bubble tea bars have started to serve it in a cup that has been completely sealed. A machine seals the top of the cup with plastic cellophane, which allows the tea to be vigorously shaken in the serving cup and makes it spill-free until you’re ready to drink it. Just pierce the cellophane seal with your straw.
YOUR DRINK CAN BE SHAKEN OR BLENDED
Classic iced bubble teas are chilled by shaking them with ice in a cocktail mixer or by a machine. Like a thicker drink? You can also get your bubble tea blended with ice, so it has a more smoothie-like consistency, or try making The Best Tea Smoothie to Melt Fat—Fast at home.
BOBA = TAPIOCA PEARLS = CASSAVA ROOT
Recognized more commonly in tapioca pudding, tapioca pearls are made from starch extracted from cassava root. Cassava is a nutty-flavored tuber native to South America. This root vegetable is a major food staple in the developing world as it has nearly twice the calories of potatoes—primarily from carbs and sugar—and is thus a large source of energy. If you thought its lack of nutrients was bad, get this: cassava can be toxic when eaten raw. The tapioca starch has to be detoxified before consumption due to its levels of cyanide, a toxic compound that when ingested can cause headaches, nausea, vomiting, and even paralysis.
TAPIOCA PEARLS CAN BE BROWN OR WHITE
To make the tapioca pearls, the moist cassava starch is passed through a sieve. Once dry, it’s then rolled up into little balls. Depending on the ingredients of the pearl, the color varies. Tapioca pearls that are white contain just the cassava root. The brown ones contain cassava root, brown sugar, and sometimes dangerous food dyes, like caramel coloring—a coloring found in soda which contains an artificial form of phosphorous that’s been shown to leach calcium from our bones.
BOBA ARE SUPER CHEWY
The little starchy brown spheres are plopped into hot water, sometimes with even more added sugar, to cook for no longer than three hours. When boba are overcooked, they can be really mushy and when undercooked the pearls can be crispy or hard. Boba should be smooth and soft on the outside and have a consistency between gummy bears and Swedish fish on the inside. To make it extra chewy (or “QQ”), the boba are chilled quickly after cooking.
AND THERE’S ALSO A POPPING VERSION!
Although not the traditional style, some bubble teas have started using popping boba. These caviar-like spheres are fruity juice gels that burst in your mouth—no chewing involved. The molecular gastronomy technique, called “reverse spherification,” was developed by Ferran and Albert Adrià in 2003.
YOU DRINK THE TEA WITH SUPER HUGE STRAWS
Because of the quarter-inch, marble-sized boba, bubble milk tea is consumed using an oversized, half-inch-diameter straw. Taking that first sip is half the fun—your first taste is the tea as it rolls up the straw, and then POP! one or more pearls slide into your mouth. The other half of the fun? Bursting the pearls in your mouth and chewing them while finishing the rest of the drink.
BUT DON’T DRINK TOO FAST
Make sure you chew them! Many bubble tea shops caution against swallowing the boba whole as this could lead to a choking hazard in young kids.
YOU CAN ORDER IT WITHOUT THE TAPIOCA PEARLS
But, let’s be real, you’d be robbing yourself of all the fun.
YOU CAN CUSTOMIZE EVERYTHING
Bubble tea shop menus can be pretty complex, but they’re typically laid out with grids and sub-sections to help guide your ordering process. All you have to remember is the classic formula: tea, milk, boba, and flavor. Don’t want to choose your own? Go with a premade one. A lot of tea shops have their own combos to take the stress out of choosing between the hundreds of options.
START WITH THE TEA
The tea can be green, black, chai, thai, oolong, or pu-erh. Tea is packed with antioxidants, and green tea in particular has one of the best waist-whittling compounds out there: EGCG, an antioxidant found in green tea, boosts your metabolism which increases the release of fat from belly fat cells and speeds up the liver’s fat-burning capacity. And green tea isn’t the only magic elixir. Research has shown us that the antioxidants found in all teas (as they’re all made from the same plant) can help boost your metabolism, melt belly fat, fight off diseases and even reduce your risk of stroke and cardiovascular disease. The drink has such a strong ability to revolutionize your waistline that test panelists lost up to 10 pounds with our best-selling plan, The 7-Day Flat-Belly Tea Cleanse!
DAIRY MILK OR NON-DAIRY?
A crucial part of the bubble tea is milk. The milk can be dairy or non-dairy, with many shops offering soy, coconut, almond, or dairy milk and lactose-free creamers. Make sure you’re getting fresh milk products rather than the canned, condensed milk variety. These condensed milks are cut with loads of processed ingredients and artificially sweetened—they can be up to 45 percent sugar!—to make them quite heavy and overpowering.
PICK YOUR FLAVOR
This is why you see bubble teas in such a broad array of bright colors. But, it’s also where ordering can get complicated. Bubble teas have flavored (and non-flavored) syrups that control the taste and color of your tea along with how much sweetness is added. Everything from cookie dough, salted caramel, rose, cherry, coconut, melon, strawberry, taro, chocolate, sesame, almond, lavender, peppermint, and even coffee can be used to flavor the drink. If you prefer the real stuff, add fruit pieces of mango, strawberry, apple, orange, blueberry, peach, pineapple or pomegranate seeds among countless others. Fruity flavors pair well with plain teas, and neutral flavors like chocolate, caramel, and coconut pair well with milk teas. And while you’re thinking about your favorite flavors and fruits, find out the 21 Amazing Things Bananas Do to Your Body!
TAPIOCA BALLS OR JELLY?
Similar to the competition among tea shops upon the invention of bubble tea, tea shops are still trying ways to differentiate themselves from other establishments by offering a wide assortment of toppings. Boba isn’t the only thing added to bubble teas now. You can also get popping boba, jelly, and pudding. For pudding teas, the barista can blend the entire pudding into the drink instead of adding a flavoring. Be careful about your combinations, though. The tartness of the fruit jelly and popping boba may not always pair well with the creaminess of the milk.
YOU DECIDE HOW MUCH SUGAR YOU WANT
With all these add-ons, the sugar content can add up. It’s in the pearls, the milk, the syrups, and the fruit. Luckily, most tea shops offer clearly-defined options for levels of sugar, such as none, 25 percent, 50 percent, 75 percent, or 100 percent. Be careful, if you don’t specify sweetness, the standard or “normal” at most shops is 100 percent. To make sure you’re getting exactly the right amount, some stores use a refractometer, a tool that measures the sugar content by calculating the change in wavelengths of the drink caused by the presence of sugar molecules.
DO YOU LIKE YOUR TEA HOT OR COLD?
One more decision to make: You can have it hot, iced, or as a smoothie.
THEY CAN BE DANGEROUSLY UNHEALTHY
Even though the basic ingredients of this tea beverage can be healthy on their own, when they’re drowned in too much sweetener, artificial flavor, or processed ingredients, all the nutrition is lost. As we saw earlier, the pearls are mostly comprised of carbs—and not the nutritious, fiber-rich kinds found in whole grains—and sugar—in the pearls themselves and in the cooking method. What’s more, the boba are loaded with empty calories, not to mention what comes in the extra syrups, and bubble tea can easily top 300 to 400 calories. Yikes!
SO BE SURE TO ORDER WELL
We can’t stress it enough: Watch your sweetness levels. Consuming too many added sugars—especially those found in drinks—has been linked to an increased risk of type 2 diabetes, obesity, heart disease, and even cancer. (Psst! The #1 Worst Restaurant Option With Crazy-High Amounts of Sugar is a drink!) According to a study in the American Journal of Clinical Nutrition, because energy obtained from fluids has been shown to be less satisfying than calories from solid foods, we tend to drink more before we feel satisfied, and you’re drinking some pretty sugary stuff. Try choosing bubble teas with real fruit rather than artificial sweeteners and unsweetened milks. Sugars that occur naturally in foods like fruit and milk aren’t the kinds of added sugar you need to be concerned with because they’re paired with vitamins, minerals, and fiber.