Pearls and foam

A typical misconception about ''bubble tea' is that it must contain tapioca. Not so! The original term ''bubble tea' refers to the thick layer of foam that forms on top of the beverage when properly prepared. These foamy ''bubbles' are a result of the tea being vigorously shaken in a cocktail shaker.

Because of the confusion, we call our drink ''shaken tea.' We call it that because that''s what it is - shaken. In may surprise you to learn that any shaken tea - even an unsweetened tea - is technically ''bubble tea'' in the original use of the term.

The reason for shaking tea is simple: it tastes better. Shaking tea oxygenates it resulting in a cleaner, more expansive flavor. The idea of shaking tea evolved from the Asian tradition of ''pulling' tea, in which the teapot is rapidly lifted away from the cup as the tea is poured. The resulting stream of tea, sometimes stretching several feet or more, oxygenates the drink and enhances its flavor.

Pearls don't pop

In addition to a thick layer of foam, we also offer our signature petite tapioca pearls to make our version of boba tea. Prepared al dente, these pearls hold their form - an elegant answer to the more common jumbo pearls.

Don't confuse 'boba' with 'bubble' - the bubbles in bubble tea are the foam that comes from shaking, not tapioca pearls. Tapioca pearls - or 'boba' - are a traditional Taiwanese dessert. A natural starch made from the root of the cassava plant, tapioca is rolled into beads and then flavored with caramel and Chinese herbs to make 'pearls.' In Taiwan, these pearls are stewed in light sugar syrup and eaten warm as a treat.

The addition of chilled tapioca pearls to shaken milk tea completes this unique beverage. Unlike the artificially flavored drink popularized in America, the original boba tea, as first presented in Taichung, is an authentic and fun celebration of Taiwanese culture and the natural flavor of tea.