Not-Your-Typical Bubble Teas

Pearl Jams

by Luke Sirinides

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Published: Oct 2, 2007

Bubble tea — the milky, fruity drink teeming with black tapioca balls — is a simple treat with copious variations. While perhaps commonplace in the bubble tea arena, taro, a Polynesian root that resembles a purple yam, is nonetheless exotic when it comes to the common palate. Taro's flavor can best be described as nutty cookies 'n' cream.

The ultramodern ambience doesn't stop Tbar from keeping traditional with its red bean tea. Used in many Asian sweets in lieu of chocolate, the beans have a consistency similar to chestnuts, maintaining a subtle yet distinct vegetable flavor. This modern twist opts for bean-flavored powder shaken up with milk.

With five teas and 13 syrups to mix and match, InFusion grants you the power of choice. No powder or juices here — just iced tea, real dairy and your imagination. Opt for orange ginger mint with mandarin, jasmine green tea with almond, raspberry tea with vanilla — even Moroccan mint with Irish cream.

This sour blue raspberry frozen tea reminds us of blue Hugs drinks from the corner store with the tiniest twinge of pucker. Mix in yellow jellies on top of the usual tapioca pearls, pull up to a cool, curvaceous glass and become one with your inner lychee.

Bubble House's pumpkin pie "Specialtea" is perfect for the season. Its milky orange color and smooth cinnamon flavor is reminiscent of Grandma's house, though it's hardly the only eye-popping variety on the menu. With choices like chocolate-covered banana, the innovative flavors stretch on for pages.

 

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