Adventures written by the VAMONDE Team
The origin of bubble tea can be traced back to one specific teashop in Taiwan, Chun Shui Tang Teahouse. The founder of the teahouse, Liu Han-Chieh, first came up with the idea of serving Chinese tea cold in the early 1980s after visiting Japan where he saw coffee served cold. One day while sitting in a staff meeting, Han-Chieh's product development manager, Ms. Lin Hsiu Hui, proposed an idea. While enjoying a typical Taiwanese dessert called fen yuan, a sweetened tapioca pudding, she decided to pour some of the tapioca balls into her cold tea drink and drank it. Her fellow staff members praised the concoction, and the new creation sold lightning-fast.
Since that fateful day, bubble tea shops have become permanent fixtures on the street corners of Taiwan and have spread to neighboring countries, such as Japan, South Korea, and China. Interestingly enough, Chun Shui Tang Teahouse never trademarked the drink; instead, they decided to promote Taiwanese tea culture by consistently delivering a quality product and teahouse experience.
Today the teahouse boasts 80 teas on their menu, each of which is made to order and typically shaken, not stirred as other teahouses do. They're so dedicated to serving the best ingredients that no tapioca cooked for more than 3 hours is used in drinks. In order to have the privilege of making bubble tea, only those who pass the "tea-teacher certification" exam are eligible to enter the bar. Other beverages are available to order in addition to bubble tea. The food is also delicious; hotpots, meal sets, traditional noodles, and side orders like bean curds and dry noodles with X.O. sauce are all great compliments to any beverage at Chun Shui Tang Teahouse.
Post cover photo “Bubble tea! TNR Cafe in Arlington” by Kenton is licensed under CC BY-NC-ND 2.0.