Bubble teas are generally of two distinct types: fruit-flavored teas, and milk teas. However, some shops offer a hybrid "fruit milk tea." Milk teas may use dairy or non-dairy creamers. Some healthier offers are 100% crushed fruit smoothies with pearls and signature ice cream shakes made from local ice cream sources. Some small cafes offer sweetener substitutes such as honey, agave, stevia, and aspartame upon special request.
The original bubble tea consisted of a hot mixture of Taiwanese black tea, brown large pearl tapioca, condensed milk, and honey. As this drink became more popular, variations were created. Iced versions appeared soon, and then came along green bubble tea which uses jasmine-infused green tea instead of black tea. Peach or plum flavoring began to appear, then more fruit flavors were added until, in some variations, the tea was removed entirely in favor of real fruit. These fruit versions usually contain colored pearls (and/or "jelly cubes" as in the related drink taho), the color chosen to match whatever fruit juice is used. Flavors may be added in the form of powder, fruit juice, pulp, or syrup to hot black or green tea, which is shaken in a cocktail shaker or mixed in a blender with ice until chilled. Cooked tapioca pearls and other mix-ins are added at the end.
Today one can find shops entirely devoted to bubble tea, similar to juice bars of the early 1990s. Bubble tea bars often serve bubble tea using a machine to seal the top of the cup with plastic cellophane. This allows the tea to be shaken in the serving cup. The cellophane is then pierced with a straw. The straw may be brightly colored, and is oversized, large enough for the pearls to pass through. Other cafés use plastic dome-shaped lids.
The original bubble tea consisted of a hot mixture of Taiwanese black tea, brown large pearl tapioca, condensed milk, and honey. As this drink became more popular, variations were created. Iced versions appeared soon, and then came along green bubble tea which uses jasmine-infused green tea instead of black tea. Peach or plum flavoring began to appear, then more fruit flavors were added until, in some variations, the tea was removed entirely in favor of real fruit. These fruit versions usually contain colored pearls (and/or "jelly cubes" as in the related drink taho), the color chosen to match whatever fruit juice is used. Flavors may be added in the form of powder, fruit juice, pulp, or syrup to hot black or green tea, which is shaken in a cocktail shaker or mixed in a blender with ice until chilled. Cooked tapioca pearls and other mix-ins are added at the end.
Today one can find shops entirely devoted to bubble tea, similar to juice bars of the early 1990s. Bubble tea bars often serve bubble tea using a machine to seal the top of the cup with plastic cellophane. This allows the tea to be shaken in the serving cup. The cellophane is then pierced with a straw. The straw may be brightly colored, and is oversized, large enough for the pearls to pass through. Other cafés use plastic dome-shaped lids.