Why is there tapioca in bubble tea


Recipe: Bubble Tea with Tapioca Pearls (Pearl Milk Tea / Bubble Tea with Tapioca Pearls)

In keeping with the better weather, we have ice-cold bubble tea for you today. The origin is in Asia, but the tea quickly spread over California and the entire USA and is now becoming more and more popular here in Germany.


1. Preparation of the tea concentrate:
for 4-5 servings


  • 4 tea bags of black or green tea (or jasmine tea)
  • 320ml water


The basis of the bubble tea is black or green tea concentrate.
To do this, first bring the water to a boil in a small saucepan. Then the pot is removed from the stove and the tea bags are placed in the hot water. The tea should steep for about 10 minutes and then cool down well.

2. Preparing the sugar syrup to sweeten the drink


  • 120g brown sugar
  • 120g white sugar
  • 320ml water


The sugar syrup is very important for the bubble tea because the cooked tapioca pearls are wetted with it and it gives the tea its sweetness.
To do this, simply heat water with the white and brown sugar until the sugar has completely dissolved.
Then the sugar water should simmer until the liquid thickens. When the syrup is ready it has to cool down first.

3. Cooking the tapioca pearls:


* Tapioca pearls are available on the Internet or in the well-stocked Asian market.
They mainly consist of the starch of the dried cassava root and are almost tasteless.
When you cook, you change the color from brown to black.
There are different tapioca pearls, we use the brown or black ones, because we think these are best.


The most important ingredient of the bubble tea is of course the tapioca pearls.
These starch globules are very fragile when raw and must be cooked before consumption.
For this purpose, plenty of water is first brought to the boil in a saucepan and then the pearls are added. So that nothing burns, they must be carefully stirred with a spoon until they rise to the surface of the water.
The pearls must then simmer for about half an hour over medium heat with the lid closed. In any case, stir again and again and check the consistency.

The tapioca pearls and water should have a roughly 1: 8 ratio (1 cup of tapioca pearls: 8 cups of water).
The high water content is very important because a lot of starch escapes during the cooking process and the water can otherwise thicken very quickly. If the water becomes too thick, it should be replaced with fresh one.

The pearls are ready when they are soft on the outside and tough on the inside. You can compare the consistency with gummy bears.
After the cooking time, you should be carefully rinsed off with water to get rid of the excess starch. It is best to use a bowl of cold water and a sieve.
Then drain them and cover them with the prepared syrup.
They taste best when they can soak in the syrup for a few hours and have cooled completely.

(The inlaid pearls can be kept in the refrigerator for several days, but become a little firmer again.)

4. For a bubble tea with milk you need per serving:


  • about 150-200ml of cold milk
  • 2-3 tbsp crushed ice / or 2-3 ice cubes
  • 80 ml green or black tea concentrate
  • 2-3 tbsp boiled tapioca pearls
  • about 25ml or 1-2 tbsp sugar syrup (or any other syrup you like)


First we make the classic bubble tea with milk and black tea. You can of course take any tea you like.
First of all, the tapioca pearls are placed in a tall glass.
For the actual drink, put the ice, the cooled tea concentrate, the cold milk and some of the sugar syrup in a cocktail shaker and shake everything well.
The bubble tea is then served with a thick straw or with a long dessert spoon.

5. For a bubble tea with fruit you need per serving:


  • about 150-200ml cold fruit juice (what you like, there are no limits)
  • possibly cold water to dilute the juice
  • 2-3 tbsp crushed ice / or 2-3 ice cubes
  • about 80ml green or black tea concentrate
  • 2-3 tbsp boiled tapioca pearls
  • about 25ml or 1-2 tbsp sugar syrup (or any other syrup you like)


With the fruity variant, we use cold fruit juice instead of milk. The imagination knows no limits. You can use any fruit juice you like or fruit syrup.
Instead of black tea, this time we use green tea. The tea concentrate is mixed with the cold juice, a little sugar syrup and ice. If the juice has a very strong taste, it should be replaced with a part of cold water.
This bubble tea is also served with the tapioca pearls and a straw.

By the way:

Tapioca pearls are also healthy thanks to their natural iron, calcium and vitamin C content 😉

-> In addition to the classic tapioca pearls, the so-called "Popping Bobas" have become more popular. These are globules made of alginate with a liquid filling that burst when you bite into them.
For the preparation you unfortunately need half a chemistry kit, this is called molecular kitchen and we unfortunately do not have the materials for it. Maybe we'll do something with it later.
If one of you has tried it, we would be very happy to receive comments and tips.

There is also so-called jelly or rainbow in the bubble tea shop. It is simply colored, tasteless gelatine. To do this, you have to mix the gelatin with water according to the package instructions and add food coloring, depending on whether pre-colored or transparent gelatin. Then cook and let cool in a smooth form (whether it is a sheet metal, glass or earthenware) at the end cut into small pieces and place in the bubbletea. You can also add a little syrup to the jelly pieces, e.g. Flavor the coconut.

There are of course endless possibilities to vary the bubble tea. Mixtures with yoghurt, fruit juice, frozen fruit juice (slush), coffee, syrup / milk mixtures, ice cream and many more are popular. We are introducing you to the two classic variants here.

We recommend that children who have not yet mastered drinking from a straw do not offer drinks that contain tapioca pearls or popping bobas!
You can choke on it very easily !!!

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We hope you enjoy trying it out 🙂

Prep time: 30 minute (s)
Preparation time: 5 minute (s)

Bubble Tea with Tapioca Pearls (Bubble Tea / Pearl Milk with Tapioca Pearls)