Bubble tea now becomes one of the favorite drinks for many Asians. It doesn’t really matter what flavor it is, as long as it has good quality sweet milk tea and large tapioca pearls, because this effective combination is truly what largely makes a great bubble tea recipe. Let’s focus first on these two components of bubble tea. What people mostly want from their sweet milk tea is the right intensity of sweetness (either created by sugar syrup, honey or homemade sugar water) and a strong tea flavor.
A lot of bubble tea places make their sweet milk matcha bubble tea tea too mild, such that when ice is added to the beverage, it really just becomes colored and flavored water. The right balance of sweetness and taste of tea makes sure that the beverage is delicious to the last sip. And when it comes to tea, green, jasmine, and black tea remains to be the most popular. But out of these three, jasmine has the tendency to be quite overpowering because of its heavy floral scent. To diminish the flowery scent, use of a bit more water than you would with green or black tea.
As for the milk, the cleanest taste comes from fresh milk, although most people from Asia claim to prefer the special taste created by evaporated milk with the three popular teas. Now, for the tapioca pearls: Sweetness, firmness and chewiness are what everybody wants. The pearls always need to have that sugary sweetness because like what was mentioned earlier, tea can be quite mild so the sweetness coming from the pearls contributes to the overall flavor of the beverage.
Likewise, they need to be firm and chewy, but not too sticky that they clump together. Nothing can make bubble tea less appetizing than soggy tapioca that tastes and feels weird. Now we move on to flavors. Even if most people tend to gravitate toward simple, traditional milk tea than flavored varieties, flavored bubble teas are still popular. Some popular flavors are winter melon, vanilla, and caramel.