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Ding Tea House

Boba Tea

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History

What is Boba Tea?

      Boba Tea, also known as pearl milk tea, bubble tea, or simply Boba (Vietnamese: Trà Sữa Trân Châu, Chinese: 波霸奶茶; pinyin: bōbà nǎichá), is a Taiwanese tea-based drink invented in Tainan and Taichung in 1980s.

       Recipes contain tea of some kind (green tea, black tea, Oolong tea), flavors or milk, as well as sugar (optional). Toppings, such as chewy tapioca balls (also known as pearls or boba), popping bobafruit jelly, grass jelly, agar jelly, and puddings are often added. Ice-blended versions are frozen and put into a blender, resulting in a slushy consistency. There are many varieties of the drink with a wide range of flavors. The two most popular varieties are black pearl milk tea and green pearl milk tea.

Steps to make
Boba Tea 

How

INGREDIENTS

  1. 1 cup tapioca pearls 

  2. 4 cups freshly brewed strong tea (green, black, or oolong tea)

  3. 1 tablespoon sugar

  4. Ice cubes, for shaking

  5. 1/2 cup whole milk

PREPARATION

  1. Soak the tapioca pearls according to the package instructions. Once fully reconstituted and softened, drain.

  2. While the tea is still hot or warm, add the sugar and stir to dissolve completely. Let cool and then refrigerate until completely chilled, about 2 hours, before serving.
  3. Place the tapioca pearls at the bottom of 2 cups. Use a cocktail shaker to shake together the ice, milk, and tea and strain into each cup and serve.

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Coming soon

Learn

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Green Tea, Black Tea & Oolong Tea

GREEN TEA - Green tea leaves plucked in the morning are ready to be brewed in a pot the same night. The  bypass of oxidation allows Green Tea to retain most of its natural dark green color, tannins, vitamin C, chlorophyll & minerals. The taste of Green Tea therefore more astringent & subtle than Black or Oolong Tea.

      The lack of oxidation is also responsible for the very low caffeine content of green tea (only 1%). Its caffeine effect produces a nearly steady, mild high with no big peaks or plunges. Green tea is therefore the perfect meditative aid: it acts as a mild stimulant, without causing insomnia or nervousness. It refreshes and quiets.

      The names of Chinese green teas denote leaf styles and often make reference to the region where the tea is from. The names of Japanese green teas generally end in "cha" (meaning tea). Preparation of green teas requires pure water at 175° F. (Boil, then cool 3 mins)

BLACK TEA - Black Teas are fully oxidized teas. Black Teas brew a liquor from reddish brown to dark brown. Also, Black Teas are the most popular teas in western world.

      Black Teas from China are divided into two main categories: Northern Chinese (Keemun teas from Anhui province and similar teas such as Golden Monkey) and Southern Chinese which are the black teas from the Yunnan province. Many teas from China often have poetic names that don’t give any information about the type of tea or the region that it came from, such as Cloud Mist and Fairy Branch.

       There are three major tea producing areas in India: Darjeeling, Assam, and Nilgiri. Black teas are also available from Sikkim, an area bordering Darjeeling. Ceylon teas come from the island nation now called Sri Lanka. Other loose-leaf black tea producing countries include: Nepal, Turkey, Indonesia, Kenya and Australia. Preparation of black teas requires pure water at boiling point (212° F).

OOLONG TEA - Oolong Teas are semi-oxdized, which places them mid-way between Green and Black Teas. This gives them the body and complexity of a Black Tea, the brightness & freshness of the Green Tea.

      The caffeine content and antioxidant level is also mid–way between that of green and black teas, making them most healthy and palatable. A very favorite and desired tea amongst connoisseurs, all Oolongs hail from either China or Taiwan.

Preparation of Oolong Tea requires pure water at 195° F. (Boil, then cool 2 mins)

      They may be infused multiple (3–7) times, each steep lasting 1–3 minutes. The caffeine content of Oolong Tea decreases dramatically from the first to the third brew, yielding about 30–50 mg in first the cup, 15–25 mg in the second, and 5–10 mg in the third.

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