The Future of Bubble Tea

The Future of Bubble Tea

In Chun Shui Tang, a tea store in Taichung, Taiwan, Lin Hsiu Hui invented the first bubble tea. She experimented by combining milk tea and tapioca pearls, two of her favourite things (made from cassava root). She wasn't the only one who liked this flavour combo. In actuality, it transformed the milk tea market. After Hui shared her invention with her coworkers and customers a few months later, every store on the block started selling bubble tea (footnote 1).

Taiwan's bubble tea industry was booming between 1990 and 1991. Today, the tea is so well-liked that it accounts for at least 80% to 90% of sales at Chun Shui Tang.

 The Bubble Tea store Chinatown craze had existed since the 1980s when it first appeared in Asia. Since then, it has moved to America and Europe, and new businesses consistently join the bubble tea revolution.

Bubble tea is expanding dramatically, with more than 200 flavour combinations and thousands of drink personalization options. Health-conscious people value low-sugar, green, black, and other healthful alternatives. By 2027, it's anticipated that the green tea flavour alone will increase by 8.2 per cent. The layer of foamy bubbles that form on top of the tea after violently shaking is referred to as the bubble layer in Fruit tea Chinatown. The pearly tapioca balls are referred to as boba.

 The boba pearls are prepared by being boiled in water and brown sugar separately before being added to the tea. The pearls' smooth texture results from the slow cooking, and the brown sugar adds flavour and colour.