Taiwan’s Bubble Tea

Author: , October 13th, 2014

Bubble Tea - Image by Christine WeiIn Taiwan, where bubble tea was invented, making this beverage is much more complicated than simply adding tapioca pearls, sugar, and ice to a glass of tea. For an out-of-the-box travel excursion, take a class at the Chun Shui Tang Cultural Tea House in Taichung, a 90-minute drive outside of Taipei in central Taiwan, to learn the traditional way. You might be surprised to learn that the process is as precise and choreographed as a traditional hot tea ceremony.

First things first: Taiwanese bubble tea is traditionally made with freshly brewed Assam black tea and sugar syrup (not powder sugar), with black tapioca pearls (not white) and powdered milk (not liquid). It’s shaken in a martini shaker, not stirred in a glass, to produce a foam head reminiscent of a properly poured glass of ale or stout.

The hands-on classes are held in the tea house inside the National Museum of Fine Arts, which houses an excellent collection of Western and Chinese art. The tea house also offers traditional classes for brewing and serving green and black hot teas. Angela Liu manages the classes and has an impressive bubble tea pedigree of her own: she’s the daughter of Liu Han-Chieh, the man generally regarded as the food’s creator, whose family operates more than 30 Chun Shui Tang Culture Tea House locations in the country. They have plans to expand the stores internationally in Asia and to open a bubble tea museum in Taichung.

By Evelyn Kanter – Full Story at Sherman’s Travel

Image by Christine Wei