1. The "Base": Where Flavour Begins
Before you choose your toppings, you need a tea base. The quality of the tea matters, even if it's mixed with milk. If the tea is weak, the drink tastes like sugary water.
- Assam / Black Tea: The gold standard. Strong, malty, and robust enough to cut through condensed milk. Check out our Review of Strong Assam Teas to see why bold flavor is key.
- Jasmine Green Tea: Used for Fruit Teas. It's floral and light.
- Matcha: A Japanese twist. Using high-grade powder (see our Matcha Guide) creates a vibrant green, earthy drink.
- Oolong: The "Roasted" option. It sits between Green and Black tea, offering a toasty, nutty flavor profile.
2. The "Chew": Toppings Explained
[Image of tapioca pearls vs popping boba]This is what defines Bubble Tea. But it's not just about black balls anymore.
Tapioca Pearls (Boba)
Texture: Chewy (QQ)
Made of: Cassava Root
Best for: Milk Teas
Popping Pearls
Texture: Explodes juice
Made of: Seaweed extract
Best for: Fruit Teas
Pudding / Custard
Texture: Soft & Silky
Made of: Egg/Milk
Best for: Roasted Milk Tea
Coconut Jelly (Nata)
Texture: Firm crunch
Made of: Coconut water
Best for: Lychee/Passion Fruit
3. The "Top": Cheese Foam?!
Yes, you read that right. Cheese Foam (or "Mousse") is a thick layer of salted cream cheese, milk, and whipping cream that sits on top of the tea.
Why does it work? The saltiness of the cheese contrasts with the sweetness of the tea, similar to salted caramel. The goal is to tip the cup 45 degrees so you get a mouthful of foam and tea simultaneously—don't use a straw for this part!
Make Bubble Tea at Home?
Skip the queue and control the sugar. We stock premium Tapioca, Assam Tea bases, and thick straws.
Browse Bubble Tea Shop →The Sugar Trap
A typical shop-bought Boba can contain 50g+ of sugar.
Expert Tip: When ordering, ask for "30% Sugar" or "Half Sugar." The Tapioca pearls are soaked in syrup/honey already, so you rarely need the drink itself to be fully sweetened.
4. Storage Warning
Cooked Tapioca pearls have a very short lifespan. After 4 hours, they start to harden and lose their "QQ" (chewiness). Never put cooked boba in the fridge—they will turn rock hard instantly. For more on keeping your tea ingredients fresh, see our Ultimate Tea Storage Guide.