A tea-based beverage known as bubble tea or boba tea first appeared in Taiwan in the 1980s. It is generally given in a sealed plastic cup with an extra-long straw, along with sweetened milk and chewy tapioca balls. Growing up, We drank boba tea and always thought it was strange that We had to simultaneously chew and drink.
Because caster sugar must dissolve whereas sugar syrup disperses fast and uniformly, We at Shaketea still prefer sugar syrup to a tablespoon of it when it is traditionally added to milk. We made two distinct kinds of syrup for our dish. One is a light brown sugar syrup to flavor the tapioca, and the other is a clear sugar syrup to flavor the milk tea. The latter is a considerably more recent development since the milk gets marbled by dark sugar syrup. The brown sugar boba tea, which really contains no tea, has become one of the most well-liked alternatives in recent years. Brown boba is slowly cooked in brown sugar that has been caramelized, then served with ice and milk.
