Boba, or bubble tea, has its origin in Taiwan in the 1980s and is now available across the globe. This sweetened tea-based drink comes with chewy tapioca balls (boba) that are sometimes flavored and sometimes not.
In this guide to the different types of boba, you’ll learn about their different styles and flavors, nutritional information, and health benefits.
By the end of this article, you’ll be able to choose your favorite boba quickly and confidently!
What is boba?
While you may not have heard of boba, it’s something you’ve seen. Bubble tea (or boba tea) has recently become hugely popular in America and Europe. So what is it? Simply put, it’s a sweet drink (which can be made from black or green tea).
Meanwhile, It comes with delicious chewy balls at the bottom, referred to as boba. It can be served hot or cold and with or without fruit flavoring.
There are plenty of different types and variations of bubble tea. Let’s take a look at some of your options.
Different Types of Boba
Black boba
One of the different types of boba. According to Siam Tea House’s Kelly Liu, black boba is made with non-carbonated drinks like fruit juice and herbal tea. It’s popular in Taiwan but rarely seen outside that country. Black boba is delicious when you make it at home, says Liu.
Also, it’s great for smoothies. Making your black boba drink at home is usually fun and cost-effective. But, remember that a medium-fine sieve works best for separating sweetened solids from liquid.
And once they’ve been strained into your cup. This extra step will prevent any floating matter from ending up in your mouth while drinking. Making black boba can be intimidating because it requires a delicate touch.
Meanwhile, Follow these steps, and you’ll end up with rich, dark boba that’s pretty much indistinguishable from black tea. Best of all? Black boba only takes about two minutes! For more complex recipes such as green or brown boba, try reading Steepster.
However, It includes a wealth of information and tips from professional-level tea enthusiasts. (1) Heat your water until it’s almost boiling (2) Place your teabag in your cup (3) Pour hot water over the tea bag until the cup is full but not overflowing (4) Let steep for 30 seconds (5) Remove tea bag before adding sugar or honey (6) Add sugar/honey and stir well (7) Add ice cubes; stir gently
Popping Boba
In my opinion and others, popping boba will always be a bit more fun than chewing it. Here’s why: (1) you get to control how far in advance you spark your boba, and (2) by popping boba, you can choose between different levels of carbonation.
Typically, bubble tea shops offer four or five different carbonation levels (from non-carbonated to super fizzy). My recommendation is to play around with different levels and types of boba until you find one that works for you. But don’t go too crazy when experimenting.
Also, remember that over-fizzing your boba will cause it to expand quickly and uncontrollably. If that happens, you risk popping some of those little bubbles inside your straw.
That makes things messy and causes an unpleasant texture change in your choice of types of boba. I like my boba chewy—not rubbery!
Flavored Boba
If you’re looking for something that tastes like dessert, it may be worthwhile to try boba filled with flavored syrup. These types of boba have a lighter texture because they are not as dense and heavy as cream-filled boba.
In addition, both black and white tea usually accompany these types of boba drinks. This is because their taste is delicate and does not overpower. A
Are you new to drinking boba or prefer soft drinks or fruit juice instead of tea? A few flavors that fit into these categories include blueberry cheesecake (black tea) and passion fruit (white tea).
However, these flavors sound enticing enough without any added flavoring. But most baristas will recommend adding in some simple syrup if you want your drink more sweet than tart.
It’s also worth noting that these types of boba are typically made from tapioca starch and water. There isn’t much to them other than what you put inside them.
For example, flavorless tapioca pearls can be used for savory dishes such as congee or stews. However, their lack of flavor makes them less desirable when compared to other types of boba, such as pearl milk tea.
Mini Boba
This is a perfect treat for anyone watching their sugar intake or looking for something small and low-key. It’s also a very affordable option than other different types of boba. So, it is suitable for people who aren’t sure whether they like boba.
Additionally, If you have an after-school treat in mind, grab one or two of these types of boba. Some spots even have flavor options like coffee or juice! Note that mini boba tends to be smaller than full-sized cups.
Therefore a mini won’t contain as much drink as a regular size. Nonetheless, it’s a great choice if you don’t want to go overboard with your beverage!
Clear Boba
Also, one of the different types of boba is called pearl or crystal boba. This boba is clear and tasteless. They’re pretty standard in most cafes and coffee shops across California.
Meanwhile, Crystal boba is made from agar, which has a jelly-like consistency when it sets up. Clear boba looks elegant, so they’re great for special occasions!
How to Make Different Types of Clear Boba?
There are two main types of boba: soda-fountain style and fruit juice style. The former is easy enough to make. Add tapioca pearls and water into a pot and boil them over high heat for five minutes. Pour it out onto a flat surface or your countertop to cool.
However, for fruit juice-style boba, you’ll want sweet tea (1 part sugar + 1 part honey). Plus, you are flavored with lemons, limes, or oranges, depending on what type of boba you prefer. Let it cool in an ice bath before serving on tapioca pearls in half fruit juice and half milk teas.
You can also substitute gelatin as a thickening agent for clear boba. Follow these instructions for red and black boba but use red bean paste instead of beans. Serve as-is or soak in water overnight to soften slightly before serving.
But, when making jellies, it’s essential to cook at low temperatures. This ensures that they don’t break down too quickly when exposed to air! And melt too easily when mixed with liquids.
This will also help prevent skin from forming on top, making scooping difficult later on! Also, you’ll want to be sure not to overfill your molds–this can cause unnecessary spillage during filling or pouring out after cooling!
The ratio we recommend is one cup of jelly mix per mold. So if you’re making a large batch, increase proportions accordingly!
