After years of bearing the brunt of global infamy and bad reputation, the ubiquitous bubble tea is making a comeback into the food industry and is presented with new innovations to once again gain its popularity in the market.
It is starting to make its way back into the mainstream food and drink culture in the United States, after it was dealt a heavy blow with discoveries of unhealthy manufacturing processes in Asia that resulted to the sudden drop in sales and eventually losing its hold of the food market and simply died down.
This milk-based ‘wonder’ beverage loaded with tapioca-pearls and comes in a variety of flavours, however, is taking another lease in life with US-based Boba Guys by exclusively sourcing their own organic milk ingredients and tea supplies.
Boba Guys will be introducing light gummy jellies in place of the traditional tapioca pearls, while they are still developing tests to create their own house-made tapioca pearls for the bubble tee beverages.
Andrew Chau, co founder of the Boba Guys trademark, said that they want to break free from the idea that bubble tea is a ‘novelty’ beverage and that they are aiming for it to become a major product that belong with the ranks of coffee, tea, popular soda beverages and energy drinks.
Boba Guys is currently experimenting on new flavours and ingredients for their bubble tea drinks that may even include some varieties where it does not involve the use of tea at all, as well as other variations that may not adhere to the traditional bubble tea recipes.
Not wanting to be left out of the picture, several bars and refreshment outlets in Los Angeles are using bubble tea ingredients in their cocktail mixes just to spice things up in the local bar scenes.
While other non-alcoholic bubble tea fanatics have developed their own versions that include a mix of jellies, tapioca pearls and fruit blends.
Another group also tried to infuse cross-cultural recipes to come up with intercontinental blends that are showcased for possible followings among bubble tea lovers.
Chau pointed out that their re-imaging process may take a little more time to gain its foothold into the mainstream food culture, but they hope to make it become a permanent fixture.
“We even have 80-year olds “from China, Korea and Japan wanting to try out these new blends for the first time.
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