How To Make Bubble Tea – A Recipe To Success
8 mins read

How To Make Bubble Tea – A Recipe To Success

Imagine this: you’ve got this cool cup in your hand, right? And inside, there’s this amazing mix of smooth black tea, creamy milk, and a hint of brown sugar syrup. Sounds good, huh? But wait, there’s more! Down at the bottom, you find these chewy tapioca pearls that just make every sip an adventure. Yep, that’s bubble tea for you – a total treat in a cup!

You know, in Asia, bubble tea shops are everywhere, and now they’re popping up more and more in the USA!

It’s neat to see this tasty trend spreading.

But guess what?

You can make your own bubble tea right at home!

Yep, it’s easier than you’d imagine!

But What is Bubble Tea?

Bubble Tea History

You know that tasty drink from Taiwan, bubble tea?

Yeah, some call it boba tea.

Picture this: it’s the 1980s, and suddenly, bam, there’s this cool concoction of tea, milk, and these squishy tapioca balls, all chilling in a plastic cup. Oh, and you got to love the wide straw because it’s like sipping and munching all in one go!

Nobody really knows who exactly invented bubble tea.

One tale says it happened in a tearoom in Taichung, Taiwan when tapioca balls accidentally fell into cold tea during a meeting.

Another story comes from a bubble tea store in Tainan, Taiwan, where the owner got the idea after spotting tapioca in a local market.

The tapioca balls come in different sizes.

The big, dark ones are called boba, and the smaller ones, which can be white or amber, are called pearls. People use these names differently depending on where they’re from.

In Taiwan, it’s a north versus south thing, and in the US, it can differ from one coast to the other.

Some folks even say the “bubble” in bubble tea comes from the foam that forms when you shake the milk!

Ingredients Needed

Like any other product, you will require a specific set of ingredients to make boba tea. I have shared a few of them here that I personally use.

However, if you have any questions or want to know about something, be sure to comment below.

1: Tapioca Pearls

Boba, the little balls in bubble tea, are usually black tapioca pearls made from tapioca starch. Some fancy tea shops make their own pearls from scratch, but most use the packaged dried ones, which you can use at home too.

You can find regular and instant tapioca pearls. I suggest the instant kind because they’re quick to prepare and taste great.

I enjoy using WuFuYuan pearls—they only take 5 minutes to get ready and have that chewy texture like the ones from a tea shop.

You can easily find them in the Asian market in your area. However, if you are unwilling to go out, I would ask you to search online.

It’ll be delivered right to your doorstep.

2: The Type of Tea

Ah, bubble tea, what a world of flavors, right? So, you know the classic one, starts with black tea. But if you’re not into caffeine, Rooibos tea is your buddy.

It’s got this rich, yummy flavor that just does it for you. And then there’s matcha bubble tea, oh man, it’s like the superstar these days! I’ve got this awesome recipe for it.

Whether you’re using tea bags or loose-leaf tea, doesn’t matter. Just brew it strong, toss in your favorite toppings, and bam, you’re in for a treat!

3: Sweetener and Milk

When it comes to choosing a sweetener, I always go for brown sugar syrup. It’s not too sweet or bland and helps me marinate the pearls easily.

Infusing the drink successfully is also quite simple. However, if you don’t want to use it, maple syrup can also be an ideal option for you.

I love using Oatly Full Fat oat milk in my bubble tea—it’s my absolute fave! It’s got this subtle sweetness and super silky texture that just hits the spot.

But hey, if I’m feeling adventurous, I might switch it up with some soy, almond, or good ol’ dairy full-fat milk.

Options are always good, right?

Related Content: Bubble Tea History: A Tasty Journey Through Time

How To Make a Great Sip of Bubble Tea?

Tip – 1: Brewing a Very Strong Tea

So, here’s the tea on making a killer cuppa.

Instead of going for the usual amount of water, use less to brew it strongly. Back in the day, I was all about that strong brew life, adding heavy cream for that smooth vibe.

But lately, I’ve been cutting down on the water even more, so I can swap in regular milk and still get that creamy, rich goodness. Trust me, it’s a game-changer for your tea game!

Tip – 2: Avoid Making The Tapioca Pearls Too Early

You know those instant tapioca pearls? They’re good at going to room temp for a few hours, keeping their chewiness. But here’s the deal: the longer they sit, the tougher they get. So, my advice? Cook ’em up right before you serve to keep that perfect texture intact.

Tip – 3: Marinate The Pearls

If you ever grab a bubble tea, you’ll notice those tapioca pearls are sweet. But here’s the scoop: most of them aren’t naturally sugary.

To get that authentic flavor, you’ve got to soak ’em in syrup.

And guess what? You can totally whip up some top-notch bubble tea at home with just that trick. Sip it hot to warm up on a chilly day or chill it with some ice for a refreshing treat.

Heck, you can even enjoy it just as it is, at room temp. Once you take a sip, you’ll totally get why bubble tea is just so darn amazing, straight up!



When you whip up some simple syrup, chances are you’ll end up with extra. No biggie, just pop it in the fridge, and it’ll hang in there for about 3 to 4 weeks. And here’s the sweet part – you can use any sugar you fancy!

Light brown, dark brown, coconut sugar – it’s all fair game.

Oh, and here’s a neat trick: toss in a few ginger slices while you’re cooking up the syrup.

Adds a nice little zing to your drinks or desserts!


You know, when I make tea, I usually let it steep the whole time.

That way, it gets really strong and kinda bitter. Otherwise, when I add milk and ice, the tea taste gets lost.

Some teas are naturally more bitter, though. But hey, if you’re worried about it being too bitter, you can always take out the tea bags or leaves after about 5 minutes.


If you’re prepping the pearls an hour early, just keep them in the saucepan with the hot water. That way, they’ll stay nice and soft thanks to the warmth.

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