Material of Bubble tea


Material of Bubble tea
Material of Bubble tea

In Taiwan, bubble milk tea is quite independent , and bubble milk tea shops are usually operated in a complex manner. They not only provide black tea, green tea , milk tea, coffee and other beverages, but also a variety of “specialties” that represent the characteristics of each store. mix drinks,” and some regulars create their own special flavors.

Flavored tea : plum (sour plum): plum oolong tea , plum black tea , plum green tea , etc. Yakult : Yakult black tea, Yakult green tea, etc.
Ingredients for bartending (such as mint syrup, pomegranate syrup, etc.): mint green tea, pomegranate black tea, etc.
Various scented teas : can be sold alone or added to milk tea, such as lavender milk tea .
Ingredients added: Pearls: namely pink balls, divided into large pearls (boba) and small pearls. Dragon Pearl: Also known as ” Cuffed Rice Balls “, a complete red bean is added to the core of the pearl, with a diameter of more than 10mm, and a “soft outside and crispy heart” texture.
Coconut : such as coconut black tea, coconut green tea, coconut milk tea, etc.

Idea: Small cube-shaped coffee jelly that knows how to make coffee .
Pudding : There are commercially available (or homemade) solid puddings, and some stores use pudding powder as seasoning. Pudding is most commonly added to milk tea.

Grass jelly (called jelly by Cantonese people ): Some stores that originally sold jelly grass in winter transformed into a product in summer, and were subsequently used by most stores.

Aiyu : It is somewhat similar to Xiancao. In the early days, it was originally found in traditional markets in the countryside . Later, when it was transformed, it also introduced changes in the taste of drinks. It is more common in some non-chain stores.
Konjac : A popular health food in the past few days, it has since been widely used in various beverages due to the market’s pursuit of health. Most of them have a chewy texture.
QQ: Coconut+Pearl+ Aloe Vera
Additional options:
Sweetness: Basically, fructose is the main ingredient. The basic sweetness of each store is slightly different, and it depends on the clerk who makes it. Unless otherwise specified, it is the basic sweetness.
Whole sugar/10% sugar: The amount of fructose varies according to the standards of each store, so add the standard amount.

Half sugar: The amount of fructose is only half of the store’s standard.
Less sugar/micro sugar/three-cent sugar: The fructose content is less than half of the store’s standard, mostly three-cent sugar (clear) or two-cent sugar (micro sugar).
Sugar-free: No sweetness is added. Some customers who are worried about the calories of pearls or just want to drink the sweet taste of pearls will choose sugar-free.
Twelve percent sugar: The amount of fructose is higher than the standard. Because some stores use a large amount of ice cubes, some customers are worried that it will not taste sweet after being stored for a long time, so they will ask the store to add more sugar. This is a more colloquial statement. It is equivalent to asking the store to add more sugar, which is one of the experts’ ways of ordering.
Amount of ice: Most bubble milk tea is a cold drink, so ice cubes are added. However, if there are too many ice cubes, the taste of the drink will become lighter over time. Therefore, some stores will deliberately make the milk tea sweeter to allow the ice cubes to melt. It still retains the sweetness at the end. However, because ice cubes will take up the volume of the cup, and most store milk teas are pre-steeped and chilled in the refrigerator, some people who are budget-conscious will ask for the ice to be removed in order to drink more drinks. Many other health-conscious or female friends also choose to go ice-cold during certain periods.
Full ice: The amount of ice cubes varies according to the standards of each store. Put in the standard amount. Generally, if the store does not specifically ask the store to reduce the amount of ice, it will almost always be full ice (nearly half of the cup is filled with ice cubes, which makes it very delicious to drink in winter. Being cold can also easily cause the drink to be sweet first and then weak).
Less ice: The amount of ice cubes varies according to the standards of each store. However, depending on store habits, the standard may not necessarily be set at half. Most customers will choose less ice to avoid drinks that are sweet first and then weak. This is also an expert ordering method . one.
Shaoshaobing: Also known as micro-ice, the ice cubes are placed on about one to three layers floating on the upper layer of the cup. This is one of the methods most requested by customers who finish their drinks in a short time.
Remove the ice: Only put some ice cubes, so that after the seasoning is completed, the drink will only feel cold without seeing the ice cubes; in some stores, the drinks are already cold, so they do not put any ice cubes.
Thickening: Do not add water to dilute.

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