History

Bubble tea was invented in 1986, in either Tainan (Hanlin Tea Room, founder Tu Tsung-ho) or Taichung (Chun Shui Tang), both still active. The dispute went to court for a decade until a 2019 ruling concluded the dish was unpatented and the invention question moot. Taipei became the global hub, with chains like Moonleaf, Chun Shui Tang Taipei branches and Tiger Sugar exporting the format. Adjustable sugar (zero, low, half, full) and ice (zero, low, half, full) is the local custom.

Common allergens: Milk

Make it at home

Yield 2Hands-on 15 minTotal 30 minDifficulty Easy

Ingredients

  • 100g dry black tapioca pearls
  • 60g brown sugar
  • 20g black tea leaves (Ceylon or Assam)
  • 500ml hot water
  • 200ml whole milk (or condensed milk for richer)
  • 30g caster sugar (adjustable)
  • Ice cubes, to serve

Method

  1. Bring 1 litre water to a boil. Add tapioca pearls, stir, boil 20 minutes uncovered.
  2. Turn off heat, cover, rest 15 minutes more. Drain.
  3. Soak pearls in brown sugar (add 60ml water to dissolve) for 10 minutes; they will turn glossy and black.
  4. Brew tea leaves in 500ml hot water for 5 minutes. Strain.
  5. Whisk caster sugar into hot tea until dissolved. Cool to room temperature.
  6. Layer: pearls, then ice, then chilled milk in one tall glass.
  7. Top with sweetened tea. Stir with a fat straw and drink immediately.

Tip from the editors. Pearls don't keep; eat within 4 hours of cooking. The brown sugar soak is what makes them glossy and chewy rather than starchy.

Where to eat bubble milk tea

Bubble milk tea in Taipei

Smoothie House ★ 4.3

Café$daanDaily 10:00-23:00

Smoothie House on Yongkang Street in Taipei runs the canonical mango snowflake ice, xue hua bing with chunks of mango, mango ice cream and condensed milk.

Signature drink: Mango snowflake ice

Order: Mango snowflake ice with mango ice cream and condensed milk.

Tip: Open 10:30-22:00 daily. Walk-in counter; mango is best May to October.

No. 15, Yongkang Street, Da'an District, Taipei City 106

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