Description
Something always goes wrong with your homemade bubble tea? The pearls come out hard. The tea vanishes under the milk. It never tastes like Taipei.
This handbook fixes that. Built on the techniques actually used behind Taiwanese counters, it gives you the precise moves, the exact temperatures and the doses that separate a sweet mixture from a real zhen zhu nai cha.
What you’ll learn
- Cooking the pearls, finally explained — the 6 steps, the resting time everyone skips, and the foolproof test to know when they’re ready.
- The tea you actually need — a table of 5 teas (Assam, roasted oolong, jasmine, Ceylon, matcha) with temperature and steeping time for each.
- Sugar, dosed the Taiwanese way — 100%, 70%, 50%: what it really means, and how many millilitres to pour.
- 5 complete recipes — the Classic, Brown Sugar Fresh Milk, Taro, Passion Fruit Green Tea and Matcha Latte.
- The 6 fatal mistakes — the ones that ruin your drink, and how to fix them.
- The counter glossary — order in Taipei without sounding like a tourist.
An extract
« Cut a pearl in half. If you see an opaque white dot at the centre, it isn’t ready: give it another ten minutes of resting. A properly cooked pearl is translucent all the way through, with a springy resistance under the tooth. »
Product details
- Format: PDF (A4), 11 pages, readable on desktop, tablet and mobile
- Language: English
- Delivery: instant download after payment
- Downloads: unlimited, no expiry date
Bubble tea was born in Taichung in the 1980s, from a playful gesture during a meeting. Forty years on, it’s everywhere — but almost nobody makes it properly anymore. This handbook sets that right.
