Bubble tea, Taiwan's beloved drink, has grown into a global phenomenon, celebrated for its customizable flavors and chewy tapioca pearls. Originating in the 1980s, the drink blends tea, milk, and tapioca "bubbles" for a unique texture. Its invention is claimed by both Hanlin Tea Room’s founder Tu Tsong He, who introduced pearl tea with tapioca, and Chun Shui Tang's Lin Hsiu Hui, who added tapioca to her tea during a staff meeting in 1988. A friendly court ruling eventually allowed any tea shop to serve the drink.
Bubble tea is often hand-shaken to create a rich and silky iced beverage with fine air bubbles on top – dubbed foam tea in Taiwan. Hanlin Tea Room
Bubble tea’s appeal lies in its innovation. Taiwanese brands like Tiger Sugar introduced fresh, brown sugar-laced versions, while international brands like the UK’s Bubbleology adapted the drink with varied toppings. Despite these adaptations, the essence of bubble tea remains rooted in quality tea – a lasting tribute to Taiwan’s tea culture.
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