Bubble Tea

Got the chance to try @boberteasg very recently! A homegrown bubble tea chain that offers a wide selection of choices. You’ll probably get the type of BBT you’re craving for rather easily.

More often than not, I’ll go for 0% sugar when I have my BBT, so your experience may differ from mine if you have it with sugar.

Fragrant Taro Latte ($6.10; Pic 2). Surprisingly at 0% sugar, I could taste the faint sweetness of the taro cream. The light purple hue was of an acceptable shade and I enjoyed the mild, fragrant, distinct taro taste. Glad I chose 0% sugar as it’d be much sweeter if it’s of a higher sugar level. I’d prefer a stronger taro flavour though.

Roasted Oolong Tea with White Jelly Pearl ($5; Pic 3). A house special. It’s a blend of fresh roasted oolong tea leaves that’s mixed with yellow milk. The oolong tea could be stronger in flavour as it didn’t have the woody and aromatic taste that I was expecting.

I opted for the white jelly pearl. Something I very much prefer to the traditional black pearl. Using konjac jelly instead of pearl, its elastic and chewy but doesn’t fill you up the way tapioca pearls do.

Signature Roasted Milk ($5; Pic 4). It’s a blend of roasted tea leaves with milk, plus a pinch of their signature Hokkaido Chizu and winter melon tea. The sugar level is fixed but it wasn’t too sweet for me still. Pretty rich and milky for me.

Thank you @boberteasg for having me!

Chi Cha San Chen (吃茶三千) has been getting loads of hype. Besides it’s nice aesthetics (although not sustainable), the teas here are pretty solid as they are freshly extracted and brewed upon every order. My favourite would be the dong ding oolong milk tea ($4.70) with no sugar (my standard sugar level for bubble tea) as there’s a strong tea flavour can be tasted even when fresh milk is added into it. I didn’t try the fruit tea but my friend said it was really good.

Voted to be the favourite bubble tea chain by Taiwanese university students, Milksha specialises in milk-based beverages. We had the azuki matcha milk which uses Izumo Tousuien matcha powder imported from Japan. While it was a decent drink that had the right mix of matcha, milk and azuki, I’d prefer my matcha to be way much thicker or “gao”.