INTRODUCTION TO MILK TEA/BUBBLE TEA

 More widely known and originally called as “Bubble Tea” due to the Tapioca Pearls
resemblance to bubbles.
 Also known as Nai Cha, Pearl tea and Boba Milk Tea

A BRIEF HISTORY ON MILK/BUBBLE TEA

 For as long as we can remember, brewed tea has always been favorite with the Chinese. In
1983, Liu Han Chieh, a tea shop owner in Taichung City, Taiwan, began experimenting in his
tea mixes by adding marble like starch balls (tapioca). Soon, this experiment made his
teahouse, Chun Shui Tang, very popular around the area and would later on be featured in a
Japanese television show that propelled Chieh’s supposed experimental drink into a big
time industry.

INTRODUCTION TO THE DIFFERENT INGREDIENTS USED IN MAKING MILK TEA/BUBBLE TEA

TEA LEAVES/TEA BAGS
 Assam Black tea – grown in the Assam Valle of India. Also known as “red tea” or “hingcha”
in China due to its reddish appearance right after brewing. This is the most common base
for milk tea mixes here in the Philippines.
 Jasmine Green Tea – unlike black tea, green tea is un-oxidized. It’s gaining rapid popularity
because of its unparalleled health benefits. It’s sweet, mellow and minty taste make it an
easy crowd favorite for fruit tea mixes.
 Ceylon Tea – grown in five different districts in Sri Lanka. Ceylon tea leaves are grown in
areas that are 4,000 above sea level. Ceylon tends to be lighter than the normal tea thus
making it perfect for fruit tea mixes if black tea is desired.
 Earl Grey Tea – plain black tea that is infused with the citrus flavor of bergamot (similar to
orange blossoms) thus giving its brew a bright, tart-like taste unlike other black teas.
 Oolong Tea – also known as “the connoisseur’s tea”. Oolong is often described as in the
middle of Black and Green tea.

SWEETENERS
• Fructose – the most common choice of sweetener for milk tea mixes for its “perfect level
of sweetness” taste and health benefits as compared to regular sugar. • Black sugar –
believed to be the “best” kind of sugar because of its distinct taste and health benefits.

CREAMER
In the milk / bubble tea industry, the type of creamer that is universally accepted is the
NON-DAIRY CREAMER. This is to ensure that even the lactose intolerant people are still able to
enjoy milk / bubble tea.
SINKERS / ADD ONS
• Tapioca Pearls – Marble-like starch balls that when cooked, have a chewy texture and
delighting taste. By far the most famous sinker / add-on in the milk / bubble tea business
today.

• Grass Jelly – its number one benefit is its effect in improving the digestive system.
• Egg Pudding – another fast rising crowed favorite due to its taste and cake-like texture.
• Natta De Coco – crystal jelly like mini-bars that have a sweet taste and chewy texture.

• Coffee Jelly – the coffee flavored version of Natta De Coco

Instruction Guide

A. Tea Brewing – Loose Leaves:

Assam Black Tea Jasmine Green Tea Ceylon Black Tea

Amount of tea leaves 100g 100g 100g
Amount of water 4500cc 5000cc 4500cc
Boil water. Once
water is boiling, turn
off heat and let it cool
Boil water (100
Boil water. Once down for a few
degrees). Once water
water is boiling, seconds, the needed
is boiling, turn off
turn off heat then temperature for
heat then
immediately put in Jasmine Green tea is
Instructions immediately put in
tea leaves. Let steep 80 degrees. After
tea leaves. Let steep
for 10 minutes. cooling for ONLY A
for 8 minutes. Filter
Filter and transfer FEW SECONDS, put
and transfer to a
to a container in tea leaves. Let
container.
steep for 8 minutes.
Filter and transfer to
a container.

B. Tea Brewing – Tea Bags

Assam Black Tea
Amount of tea leaves 1 tea bag (60g)
Amount of water 3000cc
Boil water. After boiling, use
a thermograph to get water’s
temperature, it should be at
95 degrees C. Once at 95
Instructions degrees, put tea bag in, stir
and make sure to completely
submerge then let steep for
30 minutes. Filter then
transfer to a container
Jasmine Green Tea
1 tea bag (60g)
3000cc
Boil water. After boiling, use
a thermograph to get water’s
temperature, it should be at
75 degrees C. Once at 75
degrees, put tea bag in, stir
and make sure to completely
submerge then let steep for 7
minutes. Filter then transfer
to a container
C. Sinkers/Add-ons
i. Tapioca Pearls (big)

Big Tapioca (2.3)

Amount of pearls 1000g
Amount of water 5000cc
Amount of white sugar 150g
1. Boil Water
2. Once water is boiling, put tapioca and continuously
stir until it pearls rises or floats.
3. Once you see them floating to the top, let it boil for
25 minutes with the lid HALF COVERED.
4. After 25 minutes, turn off the lid and let the pearls
Instructions steep in the hot water for another 25 minutes with the
lid TOTALLY CLOSED.
5. After 25 minutes, pour tapioca in a strainer and
wash in running water for at least 30 seconds until you
see no more starch residue.
6. Put washed tapioca in a container and mix in the
sugar thoroughly.

ii. Grass Jelly/Black Jello

Amount of grass jelly powder 1000g

Amount of brown sugar 1000g
Amount of water 12000ml
1. Boil Water.
2. While waiting for water to boil, take grass
jelly powder and brown sugar and mix them
together (dry) in a separate container. Make
sure that you mix them together well.
3. When water boils, pour in mixed powder
and mix until completely dissolved. Let boil
Instructions
for about 1 minute while mixing then turn off
heat but continue mixing until you are sure
that both powders are completely dissolved.
4. After thoroughly mixing, transfer into
mold and let cool. *NOTE* You can adjust the
amount of water to make it harder of softer.
Egg Pudding

Amount of egg pudding powder 1000g

Amount of brown sugar 140g
Amount of water 6000ml
1. Boil water
2. While waiting for water to boil, take egg
pudding powder and brown sugar and mix
them together (dry) well in a separate
container. Make sure that you mix them
together well.
Instructions 3. Once water is boiling, pour in mixed
powder and mix until completely dissolved.
4. After completely dissolved, transfer into
mold and let cool for 5-8 hours *NOTE* This
is best done at night, so that by the next
business day, you have egg pudding stocks.

iii. Milk Foam (New Rock Salt and Cheese Foam)

Milk Cap Powder 100g
Fresh milk (Nestle and the likes) 200ml
Hot water 200ml
1. Completely dissolve 100g powder in
200ml hot water.
2. Add in 200ml of fresh milk then stir
Instructions completely.
3. Using the milk foam “special tool”, pump
the mix for 40 to 50 times.
4. Transfer new milk foam mix and serve.