Although the origins of bubble tea are debated, it is generally accepted that the beverage originated in Taiwan in the late 80s. Drinking milk tea was already a well-known practice in Taiwan as well as having tapioca as a dessert. There are two main claims as to who invented bubble tea: Liu Han Chieh, who combined milk tea with tapioca pearls which was popular among young students, and Tu Tsong who was simply bored of drinking plain tea and wanted to create something innovative. Despite the slight discrepancies in bubble tea’s origins, one cohesive beverage that would expand worldwide had now been created.
Eventually, when bubble tea became more popular in Taiwan, stall owners began to experiment with different flavours. This is when fruit teas were introduced. Quickly, fruit syrups and powders became the staple in creating these drinks since real fruit would spoil rapidly. Not only were the fruits swapped out for a more affordable and practical option, but the milk in milk tea was also swapped out for a non-dairy creamer. This specific change makes milk tea more convenient for those who may be lactose intolerant. Now, milk teas are known for their rich and creamy flavour, and fruit teas are known for their strong sweet and fruity flavour. Not only were the drink options expanding swiftly, so were the topping choices. Tapioca pearls began to be just one topping among endless other choices like grass jelly, red beans, taro balls and more.
LATEST POSTS