Hi,
I was just wondering if anyone with experience with these dispenser know if I can dispense condensed milk which is thicker and more viscous than the usual syrup?
Thank you for your time and any advice you can offer!
Hi everyone! I’m hoping to make a thread to get the magnets we want. I would like the South Korea magnet if you guys want Germany, Japan, or Croatia! Good luck!
How low can you go? I haven’t tried 0% yet, and I’m willing but at the same time I need a little something.
What does a signature boba taste like generally? Is it different depending on the store or is it a general recipe?
Six months back I posted on whether anyone could help me recreate this as my local stores all closed (despite my best efforts). Undetered I did more research and spent the past months perfecting the recipe. Below is my recipe with the ingredient list. You do not need to buy these ingredients and can of course get whatever is closest. From my research it seems that Bossen supplies a lot of shops. Their prices are fairly reasonable though shipping is high so try to get everything you need in one shot.
I'm happy to take any improvements though be nice OR I WILL CRY.
Alright internet, I'm a sucker for adding knowledge to the world wide web. I've spent the last few months perfecting my recipe so that it tastes like what I used to drink from Gong Cha (they never re-opened). I make this once a week as an end of week treat for myself. I'll provide the recipe and then the ingredients. This will likely work for other types of tea but the weight may need to be adjusted. But first let me type out my life story in around 30,000 words. Here we go....!
Jk.
This is for 1 mason jar of tea (~32 oz). I like mason jars because I have sealable tops that I can shake them in.
Tea base: In a pot add 2 1/2 cups of water, bring to a near boil. A near boil is when bubbles start to form on the bottom of the pot (nucleate boiling baby!). Once this happens stop the heat and add ~11 grams of loose leaf dark roast olong [1] tea. You do not want the water too hot as it will bring out the bitter flavor of the leaves. After ~15 minutes strain and cool.
Make 1/2 cup of boba per the packages instructions [2]. The exact water amount is not important but the cooking times are. I like to leave on boil for around 5 minutes more than the instructions because I like my boba soft. Vary cooking times based on your preferences. Once it is done cooking rinse per instructions and add back to the pot. Add 1 tbsp of dark sugar syrup [3]. Allow to marinate for at least 30 minutes.
Add the cooled tea to the mason jar. Add 1/3 cup of non dairy creamer [4]. Add lid to mason jar and shake vigorously. Like you have a shake weight and you're on cocaine.
Add 2 to 2 1/2 tbsp of fructose syrup to the milk tea [5]. Add lid and shake like crazy again.
Add boba to the mason jar. Do not shake.
Add ice. Do not shake.
Enjoy a basically Gong Cha milk tea.
[1] https://www.bossenstore.com/collections/tea-collection/products/dark-roast-oolong-loose-leaf
[2] https://www.bossenstore.com/collections/tapioca-pearls/products/tapioca-pearls-large-boba-1kg-new
[3] https://www.bossenstore.com/collections/bubble-tea-concentrated-syrup/products/black-sugar-syrup
[4] https://www.bossenstore.com/collections/sweetners/products/non-dairy-creamer-powder
[5] https://www.bossenstore.com/collections/sweetners/products/liquid-fructose-small-bottle-new
Ever since i had Molly tea in chicago and also when I visited China last December, I became so fond of the floral tea flavor where the tea is not overwhelmed by sugar. I tried numerous attempts to recreate it, went through tea bags, different brands of tea you could get on amazon like henry and sons etc etc but none of them ever tastes as good. Finally, I found Yunan sourcing on several reddit posts and decide to give it a try. After brewing through the 250 gram worth of bag I think I found a recipe that will taste almost 95% identical to Molly and chagee(mind you I tried the “hack” of using kids milk but it tasted artificial and bad). Sharing my recipe here for any other enthusiasts, honestly if I get replaced by AI might open a tea shop with this recipe lol…
Here it is:
Homemade Jasmine Milk Tea (Chagee / Molly Tea Copycat)
Floral, tea-forward, lightly sweetened — ~142 kcal per serving
Ingredients
Jasmine Dong Ting Bi Luo Chun green tea
Cane sugar
Lactaid 2% milk
JASMINE TEA SYRUP
160g cane sugar
150ml water
7g jasmine tea
Instructions:
JASMINE TEA BASE
18g jasmine tea
400ml water at 180°F
200ml ice
Instructions:
ASSEMBLY (per serving)
200ml brewed tea base
90g Lactaid 2% milk
30g jasmine tea syrup
Combine over ice and stir gently.
NUTRITION (per serving)
Calories: ~142 kcal
Carbs: ~27g
Sugar: ~26g
Protein: ~3.9g
Fat: ~2.4g
Way lighter than a typical boba shop jasmine milk tea (~250-350 kcal). The high tea-to-milk ratio keeps it floral and clean without being sugary.
Downside is yunan sourcing shipping takes 5weeks ish on average.
i’ve been cooking my tapioca pearls differently recently and i’ve found a problem - when i finish making the drink, some of the pearls are really hard, and others really soft.
i used to cook on medium heat for 2.5 mins, then heat off lid partially on for 2 mins, rinse with cold water after. they turned out fine every time, even though this is less cooking time than the pack says.
now, i’ve been cooking on medium for 4 mins, then heat off lid partially on for 4 mins, then drain the water and pour the pearls into a pot with boiling sugar on high heat for 2 mins to infuse the syrup into the boba which i can’t go back from now! when i’m done i pour the boba with the syrup into a metal bowl and stir for a while until it’s no longer super hot. then it goes in the cup with cool milk tea poured on top.
i don’t understand - i’m cooking the boba for longer now, why are some of them becoming hard??
Anyone wanna get the Rutgers Student Legal Team (actually exists) on board to take it as a pro bono case?!
The owners are apparently super exploiteee (wow ik bad bosses) and are based in East Brunswick. Super easy to find their info it‘s on the internet
Every place I see doing this either seems to be in OC/SoCal or NY.
I wanted bubble tea today (technically ytd) and I wanted it from my favourite bubble tea place in ONT because their tapioca pearls are brown sugar pearls. As I was placing an order, I wanted to substitute one of my drinks milk so I asked if I could do that, the cashier told me “the drinks have powdered milk in them but if you wanted a milk substitute, order the latte”. I was SHOCKED…I cannot believe that they use powdered milk instead of regular milk. I am aware of inflation and such but man…that hurt me lol. My in-law wanted Cha Time, another bubble tea chain and I said “NO, I want KFT” so we got KTF and now, I think I’m gonna stop going to KTF. At least, Cha Time uses real milk because I can see them pour the milk out of the carton. I didn’t want Cha Time because I prefer the taste of KFT more, NOT ANYMORE…
Maybe this might just me. I always get jasmine passion fruit tea with strawberry popping pearls. I don’t get boba often but I usually get it as a sweet treat and it didn’t occur to me that my stomach hurts a LOT after drinking it until today. I got my usual order from a boba shop in the mall.. I just started experiencing stomach cramps and pains from the drink after an hour, and it hurts more than I’ve ever felt. Does anyone else experience this problem or is my stomach just weird??
I don’t wanna stop drinking my favorite drink but I suppose I’ll have to until I figure this out.