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About The Boba Book: Bubble Tea And Beyond
Product Description A beautifully photographed and designed cookbook and guide to the cultural phenomenon that is boba, or bubble tea--featuring recipes and reflections from The Boba Guys tea shops. Andrew Chau and Bin Chen realized in 2011 that boba--the milk teas and fruit juices laced with chewy tapioca balls from Taiwan that were exploding in popularity in the States--was still made from powders and mixes. No one in the U.S. was making boba with the careful attention it deserved, or using responsible, high-quality ingredients and global, artisanal inspiration. So they founded The Boba Guys: a chic, modern boba tea shop that has now grown to include fourteen locations across the country, bringing bubble tea to the forefront of modern drinks and bridging cultures along the way. Now, with The Boba Book, the Boba Guys will show fans and novices alike how they can make their (new) favorite drink at home through clear step-by-step guides. Here are the recipes that people line up for--from the classics like Hong Kong Milk Tea, to signatures like the Strawberry Matcha Latte and the coffee-laced Dirty Horchata. For the Boba Guys, boba is Taiwanese, it's Japanese, it's Mexican, it's all that and more--which means it's all-American. About the Author Andrew Chau and Bin Chen are the co-owners and founders of The Boba Guys, one of the country's most popular bubble tea shops with locations in San Francisco, Los Angeles, and New York. They met in 2011 while working in the corporate world, bonded over a game of ping-pong and shared heritage (and of course, a love of boba) with a dream to change the world with boba milk tea. Excerpt. © Reprinted by permission. All rights reserved. BOBA 101 There’s never been a book about boba from a mainstream Western publisher. You’re reading the first one. When we started selling boba at a pop-up in 2011, we pulled what we could from blogs and YouTube videos to make our first drinks, like the classic milk tea. But as we grew and experimented with our own increasingly ambitious boba creations, we knew that there had to be a book one day—and we knew we could write it. It’s for boba lovers and boba newbies alike. While this book is littered with boba culture references, we want it to feel at home in any café (not just boba shop) in America. It’s a little more culturally immersive than a Panda Express, but it’s one heck of a ride. This chapter gives you the brass tacks, the 4-1-1, the essential lowdown on what you need to know—and what we wish we could have found in a book when we first started out. History of Boba Who made the first cup of boba? We don’t know that anyone truly knows. This is what we can all agree on: Boba represents thousands of years of history and culture-bridging stirred together into a single drink. You take a classical tea preparation from ancient China and India, add milk and sugar in the 18th-century European tradition, and drop in tapioca balls, made from a root native to Brazil but popularized in snow ice desserts in 1980s Taiwan. So we can also pretty much agree that it was in Taiwan that someone put all that history into a single cup. The rub lies in this next part, the competing origin stories of where the O.G. boba milk tea was first served in the 1980s. Was it Chun Shui Tang, the venerable Taichung-based restaurant chain? Or was it Hanlin Tea Room, in Tainan? We’ve been in the boba business for almost a decade, so we thought we could be Sir Walter Raleigh on the expedition to find El Dorado . . . the DJ Kool Herc of boba milk tea. We started by visiting the original Chun Shui Tang on a hot, humid July afternoon. CST, founded in 1983, feels more like a Western-style restaurant than most of Asia’s current drinks hot spots, which are mostly busy street stalls or in malls. At 2 p.m., it’s packed with families seated in wooden booths beneath decorative lanterns, the tables crowded with teas. It smells like a spa (in a good way). The CST menu claims it to be
