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 粉圓' or 'Zhenzhu 珍珠'). 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' (泡沫綠茶), 'pearl milk tea' (珍珠奶茶), 'pearl green milk tea' (珍珠奶綠), 'pearl black tea' (珍珠紅茶) and 'pearl green tea' (珍珠綠茶), etc.
Description  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 cafés 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 (粉圓), condensed milk, and syrup (糖漿) 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 (茉香綠茶) instead of black tea. Big tapioca pearls (波霸/黑珍珠) 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. VariantsEach 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 鴛鴦 (Simplified - 鴛鴦) (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.  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 cafés 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] HistoryTwo shops claim to be the creators of bubble tea. One is Chun Shui Tang teahouse (春水堂) in Taichung, Taiwan, where Liu Han Chie experimented with cold milk tea by adding fruit, syrup, candied yams, and tapioca balls in the early 1980s. Although the drink was not popular at first, a Japanese television show generated interest in it among businessmen, according to the contested originator (春水堂) from Taichung. The drink became well known in most parts of East and Southeast Asia during the 1990s.[2] Although not everyone in Taiwan knows which teahouse the famous drink came from, most know of its origin being Taichung, Taiwan's center-most city. Article: Is this the inventor of bubble tea? An alternative origin is the Hanlin (翰林) Teahouse in Tainan, Taiwan, owned by Tu Tsong He Hanlin. He made tea using traditional white fenyuan, or tapioca, which has the appearance of pearls, supposedly resulting in the so-called 'pearl tea.' Shortly after, Hanlin changed the white fenyuan (粉圓) to the black version that is seen most today. NamesBubble tea has many other names: Chinese
English
Others
ControversyConcerns have arisen regarding harmful chemicals that may be used to make popular bubble tea drinks. Boba pearls, milk powder, and juice syrups may contain banned chemical additives in order to reduce costs. In May of 2011, a food scandal broke out in Taiwan where DEHP (a chemical plasticizer and potential carcinogen used to make plastic) was found as a stabilizer in drinks and juice syrups. Some of these products may have been exported and used in bubble tea shops in the U.S. and around the world. DEHP can affect hormone balances.[9][10] In June 2011, the Health Minister of Malaysia, Liow Tiong Lai, instructed companies selling 'Strawberry Syrup,' a material used in some bubble teas, to stop selling them after chemical tests showed they were tainted with a carcinogen identified as DEHP.[11] See also
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