The Tea Planet is an Indian bubble tea ingredient manufacturer in Hyderabad: tapioca pearls, popping boba, milk tea premixes and syrups, made in-house at our FSSC 22000 facility for cafés, distributors and export buyers. Bubble tea ingredients · Wholesale · Ask for wholesale pricing
What is bubble tea?
Bubble tea — also called boba tea or pearl milk tea — is a flavoured tea-based drink served cold, typically mixed with milk or fruit, and filled with chewy toppings like tapioca pearls or juice-filled popping boba. It originated in Taiwan in the 1980s and is now one of the fastest-growing beverage categories worldwide.
The name "bubble tea" comes from the frothy bubbles created when the drink is shaken, while "boba" refers to the large chewy pearls at the bottom. In India, both terms are used interchangeably.
Bubble tea vs boba — what's the difference?
None, in practice — bubble tea and boba are the same drink. "Bubble tea" is named for the froth on top; "boba" is named for the pearls at the bottom. In the US you'll hear "boba" more; in the UK and much of Asia, "bubble tea"; in India, both are used interchangeably.
There is one distinction worth keeping, and it matters when you are buying rather than drinking: "boba" can mean just the pearls, while "bubble tea" always means the drink. Bubble tea vs boba, explained in full →
The anatomy of a bubble tea
Every bubble tea is built from the same four layers — each one a product category in its own right:
- Tea or milk base — the foundation. Milk teas use a premix dissolved in water with chilled milk. Fruit teas use a fruit-flavoured base with water and ice.
- Flavour and sweetness — syrups, brown sugar or flavoured concentrates that give the drink its signature character. Taro, Thai Tea, Brown Sugar, Matcha, Mango.
- Ice and presentation — served cold in a clear cup with a sealed lid and a wide straw. The visual presentation is a significant part of the appeal.
- Toppings — chewy tapioca pearls, juice-filled popping boba, nata de coco coconut jelly or plant-based konjac pearls. Served at the bottom of the cup, drawn up through the wide straw.
Bubble tea in India
Bubble tea arrived in India through import channels in the late 2010s and has seen consistent growth since, particularly in Tier 1 and fast-growing Tier 2 cities. The category appeals strongly to the 18–35 demographic and has established itself in cafés, QSRs and cloud kitchen menus.
The Tea Planet was founded specifically to address the need for India-made boba ingredients — formulated for Indian tastes, priced in rupees with no import risk, and available with 7-day domestic dispatch. Before 2019, every boba ingredient sold in India was imported.
We became India's first in-house boba ingredient manufacturer in 2019 — formulating our premixes with dairy creamers, Indian tea bases and flavours like Paan, Kesar and Rose that resonate with Indian customers. See our Boba Innovations range →
Drink formats
Classic milk tea
The most popular format globally. A tea premix dissolved in water combined with chilled milk, ice and a topping. Taro Milk Tea, Thai Milk Tea, Brown Sugar Milk Tea and Matcha Milk Tea are the top sellers in Indian cafés.
Fruit tea
A lighter format without dairy — a fruit-flavoured base with water, ice and usually popping boba as the topping. Mango, Lychee, Passion Fruit and Strawberry are the most popular in India.
Slushies and frappes
Blended variations of the milk tea base with ice — thicker, colder and sold at a premium. A popular premium tier for cafés with a blender.
Cheese foam drinks
Any of the above formats with a savoury-sweet cheese foam topping added. The foam sits on top and the customer drinks through it, creating a contrast in every sip. A proven upsell in Indian cafés.
Lava / dirty drinks
Ripple powder applied to the inside of the cup wall before filling — creating a marble or lava swirl effect visible through the cup. A high-value visual format that drives social media sharing.
Popular boba tea flavours
Most boba tea menus in India are built from a handful of flavours. Each has its own guide and its own premix:
- Taro — purple, sweet and nutty; the best-known boba tea flavour. Taro bubble tea guide · Taro Boba Premix
- Thai milk tea — strong spiced tea, orange, creamy. How to make Thai milk tea · Thai Milk Tea 3-in-1
- Brown sugar — caramel syrup streaked down the cup with milk and pearls. Brown Sugar Latte 3-in-1
- Matcha — green tea with milk, usually iced. Iced matcha latte guide · Classic Matcha 3-in-1
- Classic milk tea — black tea and milk, the original. Classic Milk Tea 3-in-1
- Mango — as a milk tea or a fruit tea with mango popping boba. Mango bubble tea guide
- Ube — purple yam, sweeter and more vanilla-like than taro. What is ube?
- Pandan and osmanthus — fragrant South-East Asian flavours. Pandan latte guide · Osmanthus milk guide
- Boba coffee — coffee with milk and pearls. Boba coffee guide
See every flavour in our boba premix range.
How cafés make boba tea
With a premix, a cup takes a few steps. These are the doses printed on our packs:
- Milk tea: 15–30 g of milk premix in 100 ml of warm milk, stirred until dissolved, then 5–10 ice cubes.
- Fruit tea: 15–30 g of fruit premix in 100 ml of cold water, then 5–10 ice cubes.
- Toppings: 30–40 g of tapioca pearls, popping boba or nata de coco at the bottom of the cup.
- Tapioca pearls: cook 1 part pearls in 10 parts water for 30 minutes, then take the pan off the heat and steam with the lid on for 35 minutes; serve within 8 hours. Full method.
- Popping boba needs no cooking: drain and add, in cold drinks only. What is popping boba?
Shake or stir, seal and serve with a wide straw. Category-by-category doses are on our preparation guide.
Why the category matters for operators
Bubble tea has several characteristics that make it attractive as a café menu addition:
- High gross margins — ingredient costs are low relative to selling price when using quality premixes correctly
- Visual appeal — bubble tea photographs well and generates organic social sharing from customers
- Young demographic — the core 18–35 customer base is exactly who cafés and QSRs want to attract and retain
- Customisation — customers can choose base, sweetness level, ice level and topping — a high-engagement ordering experience
- Speed of service — with premixes, a trained staff member can produce a consistent drink in under 60 seconds
Getting started
Starting a bubble tea menu does not require specialist equipment. A blender or shaker, a gas or electric stove for tapioca, and standard café dispensing equipment is sufficient for most formats.
The most critical decision is ingredient quality and supplier reliability. Consistent ingredients produce consistent drinks. Inconsistent ingredients produce inconsistent repeat business.
Read our guide on how to start a bubble tea café in India, or explore our launch packages — including ingredient kits, recipes, SOPs and training from our team.
Boba tea questions
What is boba tea?
Boba tea, also called bubble tea or pearl milk tea, is a sweet tea drink mixed with milk or fruit and served with chewy toppings such as tapioca pearls or popping boba. It started in Taiwan in the 1980s.
Is boba tea the same as bubble tea?
Yes. Boba tea and bubble tea are two names for the same drink. "Boba" can also mean just the tapioca pearls.
What does boba tea taste like?
It depends on the flavour: sweet and creamy for milk teas such as taro or Thai tea, light and fruity for fruit teas. The pearls are soft and chewy, with little taste of their own.
What are the black balls in boba tea?
They are tapioca pearls, made from tapioca (cassava) starch, cooked until soft and chewy. Juice-filled popping boba is a different topping that bursts when you bite it.
How is boba tea made in a café?
A premix is dissolved in warm milk or cold water, ice is added, and the drink is poured over cooked tapioca pearls or popping boba in a clear cup with a wide straw.