Halloween Bubble Tea!!! This will totally amaze you~

Halloween is just around the corner to celebrate this very speacial day our blog introduced you the brand new bubble tea by the name HALLOBUBBLEWEEN TEA!!! This is totally the best choice of drink for you to celebrate this speacial day that coming soon. This bubble tea consists of passion fruit jam,  3cups of ice,  1 cup of water, fructose, and plus with our new type of caramel tapioca pearl that taste amazing with the passion fruit jam.. On the upper part of the drink we decorate it with red strawberry syrup that looks like blood.. Is that capture your heart to spend yourr halloween with our new bubble tea? Don't miss the chance to have a try on our new bubble tea. QUICK come and try it!!!

How to Make a Bubble Tea

Here are the steps for the bubble tea recipe.

Note: 1 serving consists of 1 tablespoon of large tapioca pearls, 3/4 cup of tea base, and 3/4 cup of the dissolved bubble tea powder.

1. Tapioca pearls: Bring water to a boil in a pot and add the tapioca pearls (8 cups of water per 1 cup of pearls). Boil for 5 minutes while stirring. Turn off the heat and let them simmer covered for 15 minutes. Drain the water after that.

2. Tea base: Bring water to a boil in a pot and add the teabags (3/4 cup of water per 1 teabag). Boil for about 5 minutes.

3. Bubble tea powders: Bring water to a boil in a pot and add the powder (which usually consists of a mix of milk powder and a flavoring powder) in a package. Proceed as instructed on the package but it's usually about 3/4 cup of water and 1 or 2 scoops of powder.

4. To a glass, add 1 full tablespoon of the cooked tapioca pearls, 3/4 cup of tea base, and the dissolved bubble tea powder. You may want to add 1 tablespoon of sugar or syrup if you like it sweet.

5. Mix everything together and refrigerate for about 1 hour or add ice into it.

Enjoy! So that's the bubble tea recipe in 5 easy steps. Try it!

Vegetarian Friendly!

Did you know that all Bubble Tea House Company products are Vegetarian friendly and almost all are Vegan?

Here at Bubble Tea House Company we like to know exactly where our food comes from and everything that goes into it. We understand that various treats including jellies and chewy sweets can be of concern as they may contain unfamiliar animal elements (such as gelatin). However, all of our Syrups, Jams, Jellies, Pobbles and Tapioca Pearls contain only plant-based ingredients, like Agar and Coconut, making them completely acceptable as part of a Vegan diet.

The only ranges of product that is not Vegan, but still remains 100% Vegetarian friendly, are our Milky Powders. They contain Sodium Caseinate, which is a type of milk protein that allows our powders to have that creamy and delicious texture which cannot go amiss in a Milky Bubble Tea. 

Bubble Tea

Bubble Tea

This wonderful drink originated in Taiwan and has many names: milk tea, momi, pearl tea, boba tea… made with our blend of tea and natural flavors served over sweet and chewy pearls. We have over 40 flavors for you to create thousands of combinations. You can create your own or try one of our Signature Bubble Creations. We also serve  Bubble Tea with Juice Popping Pearls or Tropical Jellies!

Bubble Tea Flavors

Almond Avocado Banana Black Tea Blue Hawaiian Blueberry Bubble Gum Cantaloupe Caramel Cherry Chocolate Coconut Cotton Candy

Durian Green Tea Guava Honeydew Kiwi Lavender Lychee Mango Mint Chocolate Chip Mocha Orange Creamsicle Oreo Cookie Papaya

Passion Fruit Peach Peanut Butter Pineapple Raspberry Red Bean Spiced Chai Strawberry Taro Thai Tea Vanilla Bean Watermelon White Chocolate

Signature Bubble Creations

The Gamecock – Chocolate & Cherry The Tiger – Orange Creamsicle Bananas Foster – Banana & Caramel Boba Loca – Honeydew & Almond Bubble Bomb – Chocolate & Banana P B & J – Peanut Butter & Strawberry Peach Pie – Peach & Vanilla Frozen Hot Chocolate

Iced Tea Fusions

Our teas are fresh brewed daily. Our Iced Fusions are a mixture of our fresh brewed teas and natural fruit flavors served icy cold. We can also “Sparkle” your Iced Tea Fusion with a dash of soda. You can add “bobas” or “juice popping pearls” to any tea.

Iced TeaFusions

• Carolina Sweet Tea
• Georgia Peach Tea
• Lemon Cooler Tea
• Mango Madness Tea
• Mojito Mint-Lime Tea
• Raspberry Pizzazz Tea

House
Teas

• Chai Tea
• Matcha Tea
• Thai Tea

Healthy Hot Teas

We serve a variety of Organic Loose Leaf Hot Tea Blends that are good for your body. High in antioxidants, vitamins and minerals, teas may help prevent cancer, lose weight, prevent tooth decay, lower cholesterol, boost the immune system amongst other health benefits. We carry Black, Green, Rooibos, Oolong, White and Herbal teas blends.

Healthy
Hot Teas

• Chocolate Chai
• Earl Grey
• Inspiration
• Lemon Chamomile
• Lemon Chiffon
• Midnight Blue
• Orange Blossom
• Phoenix
• Pina Colada
• SereniTea
• Vanilla Crème
• VitaliTea

Varianty

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 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 stores. Another variation called “yuan yang”, (named after the Mandarin Duck) originated in Hong Kong and consists of half black tea and half coffee. Some people add milk to the drink. 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 stores use it. Some cafés use a non-dairy creamer milk substitute instead of milk because many East Asians are lactose intolerant and because it is cheaper and easier to store and use than perishable milk. In Western countries, soy milk options are widely available for those who avoid dairy products. This adds a distinct flavour and consistency to the drink.

Different flavourings can be added to bubble tea. Some widely available fruit flavours include strawberry, green apple, passion fruit, mango, lemon, watermelon, grape, lychee, peach, pineapple, cantaloupe, honeydew, banana, avocado, coconut, kiwi, and jack fruit. Other popular non-fruit flavours include taro, pudding, chocolate, coffee, mocha, barley, sesame, almond, ginger, lavender, rose, caramel and violet. Some of the sour fruit flavours 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 flavour, and are chewier than the traditional tapioca balls. Jelly is also used in small cubes, stars, or rectangular strips, with flavours 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. Azuki bean or mung bean paste, also typical toppings for Taiwanese shaved ice desserts, give the drinks an added subtle flavour as well as texture. Aloe, egg pudding (custard pudding), sago, and taro balls can also be found in most tea houses.

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 flavouring 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.

History of Bubble Tea

Bubble tea came into existence in Taiwan, when the beverage was created during the 1980s. Although it is not known which exact Taiwanese shop is the creator of Bubble tea, several shops are speculated to be the origin.

 

One possible origin is Chun Shui Tang teahouse in Taichung, where Ms. Lin Hsiu Hui (product development manager) poured sweetened tapioca balls into the tea during a meeting in 1988. The beverage was well received by the people at the meeting, leading to its inclusion on the menu, ultimately becoming the franchise's top-selling product. An alternative origin is the Hanlin teahouse in Tainan, Taiwan, owned by Tu Tsong-he. He made tea using traditional white tapioca, which has the appearance of pearls, supposedly resulting in the so-called "pearl tea". Shortly after, Hanlin changed the white tapioca balls to the black version that is seen most today. The drink became popular in most parts of East and Southeath Asia during the 1990s.

In June 2012, McDonald's McCafé locations in Germany and Austria began offering bubble tea. They offer black, green, or white tea, available with or without milk. Fruit syrups are also available, bringing the total number of possible flavour combinations to 250. 

Bubble teas are generally of two distinct types: fruit-flavoured 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 tapioca 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, 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. Peach or plum flavouring appeared, then more fruit flavours were added until, in some variations, the tea was removed entirely in favour of real fruit. These fruit versions sometimes contain coloured pearls (and/or "jelly cubes" as in the related drink taho), the colour chosen to match whatever fruit juice is used. Flavours 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 (such as honey, syrup, and sugar) 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 cafés 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.

Today, in Taiwan, it's more common for people to refer to the drink as "pearl milk tea" (zhen zhu). "Pearl milk tea" is also used by English speakers and overseas Chinese and Taiwanese speakers, but it is usually called bubble tea.