Bubble Milk Tea
A popular drink made from brewed tea, milk, and sugar, with toppings such as tapioca pearls and coconut jelly.
Ingredients
Water (for brewing the tea and diluting the mix)
4 jin (~2 kg) + 10 ladles of clean or ice water
Tea bag (choose your preferred flavor)
1 piece
Non-dairy creamer (pour in while stirring, mix until fully dissolved)
2 jin (~1 kg)
White sugar (dissolve and mix well)
2 jin (~1 kg)
Saccharin (dissolve and mix well; adjust amount to taste)
4 liang (~200 g)
Instructions
1
Brew the tea base
Place 4 jin (~2 kg) of water in a pot, add one tea bag, bring to a boil, and simmer for 5 minutes.
2
Add the creamer
Pour in the creamer while stirring continuously until fully dissolved and well combined; typically use about 2 jin (~1 kg), adjusting for desired richness.
3
Add the sugar
Add 2 jin (~1 kg) of white sugar and stir until fully dissolved.
4
Dilute and combine
Prepare a 50 jin (~25 kg) or larger bucket, add 10 ladles of clean or ice water, then pour in the concentrated milk tea base and stir well.
5
Add the saccharin
Add 4 liang (~200 g) of saccharin, stir until dissolved, and adjust the amount to taste.
6
Chill
Transfer to the freezer to chill; the milk tea is now ready.
7
Cook the tapioca pearls (topping)
Bring water to a rolling boil, add the tapioca pearls, and gently stir until they turn dark, float, and no longer stick together. Boil on high heat for 2 minutes, then cover and let sit for 8 minutes. Rinse with clean water to cool, drain off excess water, and store in a container until needed.
8
Cook the sago (topping)
Use the same method as cooking the tapioca pearls, but add more water.
9
Assemble the cup
Use a standard 320 ml cup. Add tapioca pearls, coconut jelly, sago, popping boba, or other toppings to about 1/10 of the cup's height. Add half to one spoon of fruit powder, then pour in the original milk tea (do not fill to the top). Seal the cup and shake well until the fruit powder is fully dissolved.
