This is a Taiwanese tea-based beverage that can be known as milk tea, pearl tea, tapioca tea, boba tea, boba nai cha and foam milk tea to name a few.

It was invented in the 1980s, although the inventor is still not fully known as there are debates regarding it.

At its very foundation it consists of strong black tea, sugar, milk, and tapioca balls, also known as boba. Those black balls of tapioca starch that sink to the bottom and you can use a fat straw to suck them up. YUM!

Boba is made from partially cooked tapioca flour- the refined starch extracted from the cassava root. It is gluten-free and, has no flavour whatsoever. But its chewy texture can account for the amazing sensation in the mouth.

Below are the ingredients;

1 | Tea. (I use Indian Black Tea)

2 | Milk. (I use either Oat or Almond) For a vegan version.

3 | Sweetener. (I use honey or coconut palm sugar)

4 | Ice.

5 | Tapioca Pearls. Cook to order and you can use this brand



1) Prepare the tea. Stronger the better.

2) Add 1 tbsp sweeter per large 12 oz cup.

3) Use the quick cooking tapioca pearls and cook 5 minutes. They are ready once they float.

4) assemble your tea in a large cup, use an environmental metal straw.

Ideas are the use of vegan chocolate syrup (see recipe section), chocolate sprinkles etc.


Tip_ be careful, tapioca bak;ls are a choking hazard.


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