Everything a first-timer or a future café owner needs — what bubble tea is, what goes in it, and how to build a menu around it. Written by India’s first bubble tea ingredient manufacturer.
The complete guide — what it is, its ingredients, drink formats, and why it’s one of India’s fastest-growing café categories.
Read the guide →Two names, one drink — where each name came from, the one place the words genuinely differ, and what the drink is called around the world.
Read the guide →Bubble tea was invented in Taiwan. Three things we formulate differently in India — the tea base, the sweetener and how much ice goes in the cup.
Read the guide →Taro and matcha are flavour systems, not just drinks. Cakes, jars, frostings and swirls from the same range — with the published dosages.
Read the guide →One page, every dose. The published gram or millilitre figure for each range we make, and the four-step method that goes with it.
Read the guide →The purple yam behind the purple milk tea — what it tastes like, how it differs from taro, and the two ways a café serves it.
Read the guide →Same flavour, different jobs. The premix is the whole milk tea base; the syrup is a pourable flavour — dose, method and where each fits.
Read the guide →Two methods, step by step — blended with the premix, or mixed with the syrup — with the published dose for each.
Read the guide →The creamy, lilac milk tea with a nutty, vanilla-like taste — what taro is, how it compares with ube, and how to make it from a premix.
Read the guide →The floral, honeyed iced milk that trended in September: the method, the taste and the syrup’s price in India.
Read the guide →The green, vanilla-and-coconut flavour of Southeast Asia — what pandan tastes like, and how to make a pandan latte, milk tea and pandan boba from a syrup.
Read the guide →Pista milk from a mix: the method, hot or cold, what’s in it, and the price of our Pista Milk Mix in India.
Read the guide →How to make badam milk and a kesar badam shake from a mix, what goes in it, and the price in India.
Read the guide →The strong, silky milk tea from Hong Kong’s cafés: what it is, and how to make it hot, iced or as bubble tea from a premix.
Read the guide →The tiger-striped milk tea: how cafés make brown sugar boba with syrup, a latte premix or a ripple powder.
Read the guide →Japan’s roasted green tea: how it tastes next to matcha, and how to make a hojicha latte, boba and whipped float.
Read the guide →The salty-sweet foam cap on milk and fruit teas: what it is made of, how to whip it, and the flavours we make.
Read the guide →Creamy mango milk tea or light mango fruit tea — and how tapioca pearls, mango popping boba and nata de coco compare as the topping.
Read the guide →Boba tea ka taste kaisa hota hai? बोबा का मतलब, साबूदाने से फ़र्क और India में boba tea बनाने का तरीका, आसान हिंदी में।
Read the guide →Premix से boba tea बनाने का आसान तरीका: मात्रा, दूध या पानी, बर्फ़ और pearls।
Read the guide →1:10 अनुपात, 30 मिनट पकाना, 35 मिनट भाप: boba pearls पकाने का पूरा तरीका।
Read the guide →रस से भरे फूटने वाले मोती: मतलब, स्वाद और ठंडी ड्रिंक में इस्तेमाल।
Read the guide →The strong, sweet, orange iced tea from Thailand — what it is, why it is orange, and the café method from a premix.
Read the guide →Hyderabad’s strong, creamy café tea — what makes it different, and two ways to serve it: brewed kadak chai or an Irani tea premix.
Read the guide →A buyer’s guide — what is in a premix, how to judge taste and flow, the real cost per cup, and what to ask the maker.
Read the guide →A buyer’s guide — what is in a coffee premix, which coffees to stock, how to judge one, and the real cost per cup.
Read the guide →What karak is, what goes into an instant karak powder, how to make it by hand or in a machine, and buying it in bulk.
Read the guide →A flavour guide for menus — how each karak tastes, where it fits, and how to serve all of them from premix.
Read the guide →Three strong milk teas compared — milk, sweetness, spice, and how a café serves each one.
Read the guide →Assam, Ceylon and Vietnamese black tea compared for milk tea and bubble tea — CTC or broken leaf, and a simple side-by-side test.
Read the guide →No whisk, no lumps — what matcha is, why cafés use a premix, the method step by step, and the flavoured matcha drinks it opens up.
Read the guide →Coffee with a chew — what a dirty boba latte is, and three ways a café puts boba coffee on the menu, with or without an espresso machine.
Read the guide →Chewy coconut jelly made by fermenting coconut water — how it is made, how it compares with pearls and popping boba, and how a café uses it.
Read the guide →How it’s made, how it compares to tapioca pearls, and how to use it behind the counter — from India’s only in-house maker.
Read the guide →The three bubble tea toppings compared — texture, flavour, how to prep each, and which to stock for your menu.
Compare the toppings →The 1:10 ratio, the boil-and-steam timings, the 8-hour serving window and the instant method — plus where cooked pearls go across a drinks board.
Read the guide →A buyer’s guide — manufacturer vs trader, the certifications that matter, questions to ask, and the red flags that save you a bad quarter.
Read the guide →Equipment, investment, supplier selection and menu building — the complete playbook for launching in India.
Read the guide →The texture aisle — popping boba, nata de coco, tapioca pearls and konjac jelly compared, with a pairing guide for every drink.
Explore the library →How 30 ML replaces 150–200 ML of fresh decoction — the QSR-friendly tea base, its variants, shelf life and how it compares to fresh brew.
Read the guide →The real benefits of the pairing, which teas pair best with honey, and the right way to add it — temperature matters more than you think.
Read the guide →Crush, Tear, Curl explained — how CTC tea is made, how it differs from orthodox, and why it’s the backbone of Indian chai.
Read the guide →Why the tetrahedral shape exists, which teas actually benefit from it, and how it compares with the flat pillow bag and loose leaf.
Read the guide →Pyramid and pillow bags, enveloped or tag-less, packed under your brand at our FSSC 22000 facility — how co-packing works and how to start.
Read the guide →Which teas soothe a scratchy throat — ginger, tulsi, chamomile, honey-lemon — how to brew them, and what a cup can honestly do.
Read the guide →How much caffeine tea really has compared to coffee — the numbers by tea type, and why tea’s buzz feels so different.
Read the guide →The pH of black, green and herbal teas, how tea compares to coffee and soda, and how to brew a gentler, less acidic cup.
Read the guide →What it really costs to launch a boba menu in India — an interactive calculator for ingredients, equipment and per-cup economics.
Estimate your costs →From your first counter to a full boba bar — talk to our team and we’ll help you spec the ingredients, recipes and kit.