BOBA MANTRA

Boba tea — bubble tea, pearl milk tea, whatever you grew up calling it — started in Taiwan in the 1980s: brewed tea shaken with milk and poured over chewy tapioca pearls, drunk through a fat straw so the pearls come up with every sip. That contrast is the whole point. Cold, silky tea against warm, springy boba.

We brew ours the long way. Loose-leaf black and green tea, premium taro ground, premium fruit flavors, and pearls cooked in fresh rolling batches through the afternoon so they never turn hard at the bottom of the cup. Sweetness and ice are yours to set — half sugar, light ice, extra pearls, all of it.