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 →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.