Tapioca pearls are the chewy heart of bubble tea. They carry no flavour of their own — which is exactly why they pair with every premix on your menu. Cook once, then drop them into milk teas, brown sugar lattes, fruit teas, dirty lattes and desserts.
Because pearls are a neutral, chewy base, one pack works across your entire drinks board. Here is where café teams reach for them most.
The original bubble tea. Any milk-tea premix over ice with a scoop of cooked pearls at the bottom.
Pearls steeped in brown sugar syrup, streaked up a cup of milk — the tiger-stripe look that sells itself.
Yuzu, watermelon, kaffir lime and other fruit bases turn into a textured drink the moment pearls go in.
A bold espresso shot poured over pearls and milk for the layered “dirty” look that is trending hard.
Beyond drinks — pearls in coconut pudding, sundaes, falooda and ice-cream floats for a dessert menu.
Blended icy drinks finished with a layer of warm pearls — hot-cold contrast customers love.
Two formats, two methods. Boil-pack pearls for high-volume kitchens; instant sachets for speed and single servings. Cook them, then use across any drink above.
Tapioca is flavour-neutral, so it works with the full Tea Planet range. Pick a base, drop in cooked pearls, and you have a signature pearl drink. A few favourites:
Every milk-tea, fruit-tea and latte premix in the range takes pearls the same way — cook once, scoop, and serve. Brown sugar syrup turns any of them into a tiger-stripe pearl latte.
Classic black and Taiwanese pearls in boil-pack and instant formats — built for cafés, cloud kitchens and DIY menus across India.