This is cool, but the only thing that bothers me is that Andrew isn't wearing a lab coat and a mask in the factory...shouldn't that be a standard in order to not contaminate the pearls?
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Used to live a block away from Boba Guys' Clinton St location, and once the straw ban was announced, was very curious how the bubble tea/boba industry would respond. Good to know that sustainability and traceability are at the forefront of the Boba Guys mission (along with delicious bubble tea).
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This article is such a delight! I love the way you explained the process of making boba as well as engaged critical issues around sustainability, supply chain transparency, and the upcoming straw regulations in SF. My favorite quote is Chau telling us that he has a “museum of straws” in his office and that he “could write a history of straws”. Beautiful, keep writing!!!!
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Is it hard to digest? Cause I've tried this "pearl" drink, but I wonder does all the pearls are made of tapioca. I really care about its composition and ingredients.
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@Anne Peng considering the starch component, it's the equivalent of breaking down sugar. Disturbing large amount of sugar, but delicious nonetheless
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Welcome to California, Tegal!
I’ve so enjoyed your articles in the food section of the NY Times, so it’s with open arms we welcome you to the Golden State. Articles like this one open my eyes to new trends and businesses right here in my area. Having never tried Bubble Tea, although I use tapioca in my pies, I’ll seek out a store and search for these local tapioca pearls.
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Interesting story...it gave me something to chew on while I sipped my beverage.
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I'm a big fan of milk teas, but milk teas without pearls are boring. Milk tea with pearls are perfect match. This article made me crave for bubble tea right now.
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Why make the straws only for the SF shops?
How about ALL of the shops? Get on board and become the environmentally conscience, 'green' bubble tea shop at all of your locations.
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@mj two reasons - they probably need to ramp up production, and they can use it as a trial period as they tweak the design.
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Love their tea, but why are they still using plastic straws? C'mon Boba Guys, you need to work on this. If your customers are willing to pay $6 for a drink, they're also willing to pay a few more cents to save the environment.
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@ Stephanie C San Francisco, CA
Plastics are made from fossil carbon fuels. If they are truly not biodegradable, then they do not contribute to global warming. The question of the plastics as solid wastes is something that not enough research on their recycling has been done yet. Perhaps we shall see airplanes, cars, and houses built of recycled plastics.
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@Stephanie C Read the article. The owners actually addressed these issues.
Frankly I have no idea why people like these drinks -- they're too sweet and artificial for my tastes and yes, I've tried several place -- but to each their own.
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@ms most boba shops allow customizing the sweetness level. Try 25% or even 0. Boba guys and other higher-end shops don’t use artificial ingredients. I believe the boba guys milk tea uses just tea, sugar and milk, all of high quality.
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Indian stores have a product known as sabudana. Also derived from tapioca. These are translucent white pearls that become spongy upon steaming. They are pretty inexpensive. Just an observation.
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I feel so amazing of the strong determination of these Taiwanese owners are so aggressive for expanding the market in states.
I am a Japanese business person works in Thailand.
As I am the same situation with these guys.
This story gives me important advice about how a foreigner achieves in another country.
Learn from the best!
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Okay, so, with St's Alp gone from both 3rd Ave and Mott St., and a couple of others gone, where do you get good boba tea these days (I will concede that the definition of "good" may vary, but I think we can all agree that it excludes oversweetened, watery substances with grainy nuggets and sealed plastic-wrap tops)?
And is there any place at all north of 219th St, that's any good?
These are the questions about tea that burn for many Times readers.
@Eric Come to Queens! 'Nuff said.
@Eric unfortunately the best ones aren't in new york. but if you make it out to cal or taiwan you'd experience the best in the world
1
Love bubble tea. I have bought some to make at home. Not as good as from the bubble tea shop. Interesting that the pearls that they are making use exactly the same process as Traditional Chinese medicine.
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Fantastic story of experimentation, innovation, and risk-taking. Those bubbles are more complicated than I'd thought...who knew knew?
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@ H.L.Dallas, TX
I wish someone would explain to me, what is bubble tea and whether other teas are to be expected, such as tea brewed from garlic, turnips, soy beans, etc.
I like ordinary tea brewed from the leaves of Camellia spp., but of strength much above the dilute solution that is served in restaurants, where the tea service has not succumbed to tea-bags.
@Tuvw Xyz I would say bubble tea (and keep in mind I am no expert) is as much a dessert as a beverage. Kind of like what a Frappucino is to a coffee.
I, too, am old school with my tea preferences: loads of black tea, strainer, let stand five minutes. But, there are folks out there brewing/steeping things other than tea leaves, though I don't think it is considered "tea" in the strict sense of the term.
1
@Tuvw Xyz H.L. Dallas description is accurate. Bubble tea about fun sweet flavors. If you're still in the Evanston area, there are a number of places in the area. KungFu Tea is a reliable chain.
1