This week, I experienced something rather new: Having the house to myself for most of the day. It was very… quiet. But it was nice to have time truly alone, without having to worry that they’d be back in twenty minutes from a walk, and I was happy to have my family back in the house at the end of the day. It’s interesting to feel a bit like things are returning to “normal” while still recognizing that things are still completely different than they were in the Before Times.
One thing that I didn’t realize I was miss so terribly are all the little things that I associate with being out and about, running errands, or seeing friends, or just going out to eat. And the most prominent of these things is bubble tea.
Yes, bubble tea. Let me explain.
You see, I almost never actually go out for bubble tea. It’s something that we get when we’re out somewhere for another reason and end up seeing a bubble tea place and I decide I also want bubble tea. I got bubble tea when we went to see a movie a year and a half ago, or when we go to our favorite local ramen place, or when we met some friends for Korean BBQ. But I never just think “Oh, I want to go out just for some bubble tea.” Which meant that bubble tea was something that basically disappeared from my life once I stopped going out. There were no incidentals. Even though there is a bubble tea place near the grocery store, it’s not something I’m going to ask Dan to go out of his way to bring back on one of his biweekly shopping trips. Grocery shopping is all business now.
And at the same time, while we’ve relaxed our concerns about delivery food, I haven’t felt like it was worth the frivolous expenditure to get delivery bubble tea. Maybe if the place we get dinner from occasionally had my preferred drink (milk oolong, with brown sugar and tapioca pearls), it would have been different, but paying the service charge, delivery fee, and a tip for a $4 bubble tea just seemed too excessive, even for me.
So that meant I had to learn how to make it myself. Having done some research on the history of bubble tea (yup, future historical video will be forthcoming), I knew I wanted a Taiwanese-owned company, so I consulted my friend and Taiwanese-American extraordinaire, Jude Chao of Fifty Shades of Snails, who directed me to Teaspoons Co., a Canadian-based business that sells bubble tea necessities and kits. I decided to buy a la carte, instead of getting one of their inclusive kits, so I could get exactly what I wanted: tapioca pearls, roasted oolong tea, black sugar syrup, powdered creamer, and a reusable thick bubble tea straw (rose gold because I’m fancy).
It was surprisingly quick to get to me, given that it was coming from Canada, and Canada Post and USPS have spent most of the last six months in a grand competition to see who can be the slowest, but it arrived pretty quickly, and I was able to dive in. It comes with extensive instructions for preparing everything, with measurements down to the gram if you’re ridiculous like me and own a gram scale to measure what you make.
And it’s easy! The only tricky part is that you can’t save cooked tapioca pearls, so you have to make them when you know you want bubble tea, but they also take a little less than an hour to cook, so you basically have to decide you want boba and then wait an hour. But it’s mostly inactive time. I’ll probably do a video where I make it on camera so you can see how I do things, but the short answer is that I learned that the best way to get that lovely frothy, bubble-y tea is to shake the prepared tea, syrup, creamer powder, and ice in a mason jar until it gets cold, and then top it with your tapioca pearls, which promptly sink to the bottom.
Then, just slurp it up and pretend you’re out with friends and just happened to stop into a bubble tea place. It’s a little less spontaneous, but no less delicious.
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