Bubble tea, colloquially known in Chinese nowadays as “wasted water” because of the drink’s unhealthy image, is a phenomenon in Asia that is spreading to Europe and North America.
Two local bubble tea brands decided to fight the “wasted water” (“fai seui” in Cantonese) stereotype by creating healthier versions of bubble tea.
Many assume that “bubble” refers to the pearls – usually made of tapioca – in the milk tea. However, “bubble” is actually referring to the bubbles that the tea produces after being shaken, according to food and drink pundits.
Pickled Sakura Lime Soda from I’s Tea in front of the store in Nam Van Lake area. Photos: Prisca Tang
Chamali’s Integrated Fruit Four Seasons Spring Tea in front of their instagrammable wall.
