When Trader Joe's sells quick packets of boba tea in their freezer area, you know it's at its peak appeal.
What was once a rare commodity in the United States, only found in big cities with large Asian populations (New York, San Francisco, and Los Angeles), has gradually spread throughout the country.
Almost every day, a friend messages me, delighted that they have located a local boba restaurant in their area and no longer need to travel to San Francisco to get their boba tea fix.
But boba tea is easy to make at home! Although there are instant variants (such as Trader Joe's) and quick-cook tapioca balls, classic tapioca balls are the best for making great boba tea.
This takes a little longer (but with very little effort) but yields a better result than the rapid option. After you've made the tapioca balls, the drink can be entirely customized.
Boba tea (also known as bubble tea) is a famous Asian drink made with milky sweet tea and tapioca pearl balls.
Invented in Taiwan in the early 1980s, the chewy, bouncy tapioca balls are sucked up with a long straw while drinking tea.
Taiwanese people enjoy cuisine with a bouncy, robust, springy texture known as "Q," which is similar to an Italian's al dente pasta.