One page, every dose. Each figure below is read off that product’s own specification, and each row links to the step-by-step method on its range page.
Nothing on this page is a suggestion. Each dose below is the one printed on that product’s own specification — the same figure our technical sheets and our sales team quote — and each row links straight to the step-by-step method on that range’s page. If a category is not listed, we have not published a dose for it, and you should ask us rather than guess.
A premix doses in grams and a syrup in millilitres. They are not interchangeable, and a syrup dosed by weight will taste thin. Check which one you are holding before you measure.
| Range | The dose | The method, step by step |
|---|---|---|
| Boba Frost | 5–8% premix into dairy / non-dairy cream | 5–8% into cream → 3–5 min to peaks → Frost, fill, top → Serve & chill |
| Boba Premixes | 15–30g per serve | 15–30 g premix → 100 ml milk or water → 5–10 cubes → 30–40 g toppings |
| Boba Syrups | 15–30 ml syrup base per cup | 15–30 ml syrup → 100 ml water or milk → 5–10 cubes → Boba or pearls |
| Cheese Foamers | 10–12 g powder to 30–40 ml hot water (80–90°C) | Whisk the crema → Froth smooth → Pour the cap → Adjust to taste |
| Nata de Coco | ~40g per 500ml cup | Straight from the tin → Off the packing syrup → Optional → ~40 g per 500 ml cup |
| Popping Boba | see the method | Open the tin → Scoop & measure → Top or layer → Seal & store |
| Sponge Cake Base | 100 g powder : 100 ml milk or water | 100 g of mix → 100 ml milk or water → Smooth batter → 170–180°C, 25–30 min |
| Tapioca Pearls | 1 part pearls : 10 parts water | Weigh pearls → Boil water → Add & stir → Low heat 30 min |
| Walling Powders | 10–12 g powder to 20–30 ml hot water | Make the paste → Line the cup → Pour the drink → Adjust & serve |
| Range | The dose | The method, step by step |
|---|---|---|
| Filter Coffee | see the method | About 15 g → 150–200 ml hot water → Cold milk or water → Straight away |
| Flavor Burst | A pinch (~2–4 g) per cup, to taste | Your tea or coffee → 2–4 g Flavor Burst → Dial it up or down → Hot or iced |
| Flavoured Tea | 3 g tea : 50 ml water + 120 ml milk per cup | 3 g of tea → 50 ml boiling water → Sugar + 120 ml milk → Boil 3–5 min & strain |
| Green Tea | 2 g tea : 150–200 ml water at 70–80°C | 2 g of leaf → 70–80°C → 150–200 ml → 2–3 minutes |
| Milk Mixes | ~14 g premix : 100 ml hot milk | 100 ml hot milk → About 14 g → Until dissolved → Hot or iced |
| Tea Decoctions | 15–20 g premix : 150–200 ml hot or cold water | 15–20 g premix → 150–200 ml, hot or cold → Dissolve fully → Pour & top |
| Tea Latte | 20–25 g premix : 150–200 ml hot water or milk | 20–25 g premix → 150–200 ml hot water or milk → Whisk smooth & creamy → Hot, iced or boba |
| Range | The dose | The method, step by step |
|---|---|---|
| Base Powders | 2–3 tbsp (~25–30 g) : 100–120 ml water or milk | 2–3 tbsp base mix → 100–120 ml hot water or milk → Add tea, coffee or syrup → Boba, hot or iced |
| Ice Teas | 15–20 g : 200–250 ml chilled water + ice | 15–20 g mix → 200–250 ml chilled water → Pour over plenty of ice → Boba, fruit or lemon |
| Lassi | 25–30 g premix : 150–200 ml chilled water or milk + ice | 25–30 g premix → 150–200 ml water or milk → Stir or shake smooth → Ice & serve |
| Lemonades | 20–30 g premix : 200 ml chilled water | 20–30 g premix → 200 ml chilled water → Add ice → Garnish & serve |
| Milkshakes | 25–30 g premix : 150–200 ml chilled milk | 25–30 g premix → 150–200 ml chilled milk → Thick & frothy → Pour & top |
| Sweeteners | 15–30 ml syrup per beverage, to taste | 15–30 ml syrup → Coffee, tea or cooler → Dissolves instantly → Pour over ice |
| Range | The dose | The method, step by step |
|---|---|---|
| DIY Boba Cups | see the method | 100 ml hot water → Add premix → Add ice cubes → Warm & add → Stir & enjoy |
| Ready to Drink | see the method | Refrigerate → Gently shake → Open & enjoy |
| Vending Machine | see the method | 3 tsp (15 g) → 1 cup (100 ml) hot water → Stir well → Ready to drink |
Konjac Pearls, Japanese Imported. These ranges carry no published dosage on our product pages, so no method is stated for them here. Ask our team and we will send the specification rather than have you work from an approximation.
By weight. A premix doses in grams and a syrup doses in millilitres, and the two are not interchangeable - a syrup measured by weight will taste thin. Every dose on this page is the one published on that product's own specification.
No. A milk mix is built on milk - the milk is what carries the flavour, which is why the method starts with 100 ml of hot milk rather than water.
Boiling water strips green tea: the leaf gives up its bitterness before its aroma, and what arrives is astringent and flat. Brew it at 70-80 degrees, steeping two to three minutes, and it stays sweet.
No. Keep popping boba out of hot drinks and hot desserts - the membrane dissolves in heat and the pearls will not burst.
Yes. Ten to fifteen millilitres of tea concentrate deepens the tea note - black for milk premixes, green for fruit - but the drink is complete without it.
Boba premixes, syrups, tapioca pearls and popping boba, made in India since 2011 and shipped to cafés, cloud kitchens and importers. Tell us what you want to serve and your volumes.
Outside India? See export & international. Or email sales@theteaplanet.com.