Bubble Tea
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Stainless Steel Jigger 0.5oz/1 oz – Single Unit – 20% Discount (BBD:2029-01-01)
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Stainless Steel Mesh Tea Strainer – 6″ – Single Unit – 20% Discount (BBD:2029-01-01)
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Strawberry Flavour Coconut Jelly 3.8kg – Box of 4
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Strawberry Flavour Popping Balls 3.4kg – Box of 4
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Hot Launch OfferStrawberry Popping Balls (Natural Coloured and Flavoured) 3.8kg – Single Unit
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Sweet Diced Taro (Boiled) 900g – Box of 15
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What Is It?
Bubble tea, also known as pearl milk tea or boba tea, was born in Taiwan in the 1980s.
In a 1983 interview reported by Taiwan Scene Angela Liu of Chun Shui Tang explains that tea makers first created iced black tea by shaking hot tea with ice and sugar. This process formed a layer of foam on top of the drink. That foamy surface inspired the early use of the name “bubble tea,” before tapioca pearls became part of the recipe.
Tea houses across Taiwan continued to experiment. In Taichung, staff tested different textures and toppings and eventually added tapioca balls to milk tea, shaping what we now recognise as modern bubble tea, as reported by National Geographic. The Taipei Times notes that Hanlin Tea Room in Tainan and later Chun Shui Tang in Taichung popularised the addition of chewy tapioca pearls, leading to the drink known as pearl milk tea. CNN Travel places this development within Taiwan’s rapid economic growth during the 1980s, when teashops became hubs for new beverage trends and bubble tea emerged as part of Taiwan’s evolving food identity.
Historical Preparation
Britannica and Taipei Times describe early bubble tea as a simple shaken drink. Tea makers brewed tea, added sugar syrup, and shook it with ice. This method created a foamy texture and defined the drink’s earliest form, before tapioca pearls entered the picture.
Modern Preparation
Modern bubble tea builds on those foundations but allows far more creativity. Shops now offer both simple recipes and complex, layered drinks.
Now the prep goes as follows for a classic milk tea:
- Mix fresh brewed black tea with creamer and sugar syrup
- Add ice and shake
- In a serving cup, add tapioca pearls and the fresh made chilled milk tea
This is still a basic recipe. You could add brown sugar syrup instead of regular sugar syrup to create a “classic brown sugar milk tea”. You could add red bean, diced taro or q mochi instead of tapioca pearls. You can top it off with a layer of cream foam to add even more flavour and texture.
After all that, we haven't even covered fruit teas. Those are made with flavoured syrup, toppings (e.g. popping balls, coconut jellies, aloe vera, …) and cream foam.
Nothing is mandatory. Nothing is prohibited. Nowadays, there are endless possibilities and flavour-combinations in the bubble tea world.
Popularity Worldwide
Global demand for bubble tea continues to grow. Market research values the bubble tea market at around USD 2.8 billion in 2024 and projects growth to approximately USD 5.0 billion by 2033. Demand continues to rise across Asia Pacific, North America, and Europe, driven by franchise expansion, social media, and changing consumer tastes.
Industry reports also show that bubble tea has moved far beyond its Asian origins. Consumers in countries such as Canada, the United Kingdom, and the United States now view it as a mainstream beverage rather than a niche trend.
As the UK’s leading distributor, Taipec supports businesses with high-quality ingredients to help bring this global favourite to customers.