Recipe by Tara Wu
With endless variations, boba or bubble tea has become a well-deserved global sensation. Having first debuted in Taichung, Taiwan in the 80s, chewy tapioca balls complement refreshing teas and coffees that make it the perfect all-in-one snack. Here, we’ve made a classic bubble milk tea using Jing Si Tea, harvested in the mountains of Taiwan.
- Bring water to a boil in a pot. Add tapioca pearls or boba. Boil until the boba floats to the surface. Center should be cooked through and not starchy.
- Using a strainer, drain out liquid when done. For more sweetness, mix in some honey to your taste. Place into your favorite cup.
- In a separate pot, add tea to boiling water. (pro tip: place the tea leaves in your sachet before adding to the pot for easy serving).
- Simmer on medium heat for 2-3 minutes. For stronger tasting tea, simmer for a few more minutes.
- Stir in sugar and milk. Remove from heat. Remove sachet is used or fish out tea leaves with a strainer.
- Pour tea into the cup with boba. If using a straw, be sure the drink temperature is drinkable to prevent burning, or add ice for a cooling, refreshing taste!
A Message From the Chef:
Tara Wu, a senior at Prospect High school in San Jose, California, created this video showing us how to make the delightful recipe. She is a great advocate for vegetarianism, and told us that, “With the second surge of COVID-19, it is more important to keep up our healthy diets at home, but also decrease our carbon footprint by eating fewer animals.”