Angol
Bubble tea first became popular in Taiwan in the 1980s; however, the original inventor is unknown. Larger tapioca pearls were adapted and quickly replaced the tiny pearls. Immediately after, different flavors, especially fruit flavors, became popular. Flavors could be added using powder, pulp, or syrup to oolong, black or green tea extract that is then shaken with ice in a cocktail shaker. The tea mixture is then poured right into a cup using the toppings in it.
Today, there are various available stores that focus on bubble tea. Some cafés use plastic lids, but even more, authentic bubble tea shops serve drinks utilizing a machine to seal the very best in the cup with plastic cellophane. The latter method allows the tea to become shaken within the serving cup and helps it be spill-free until one is preparing to drink it. The cellophane is then pierced with an oversize straw large enough to permit the toppings to feed.
Today, in Taiwan, it is most common for people to refer to the drink as pearl milk tea (zhēn zhū nǎi chá, or zhēn nǎi for short). Even more flavors such as black tea and brown sugar have appeared.
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