Wasabi, mochi balls, and cheese — these are all ingredients for…bubble tea. In China, at least.
How did bubble tea turn from just plain ol’ milk tea and tapioca balls, into a psychedelic-looking cup beyond your wildest imagination?
This is the ninth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food.
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0:00 China’s milk tea revolution 01:59 What’s in right now 06:28 A $45 billion market 07:14 Honest milk tea review
If you liked this video, we have more explainers about Chinese food:
Who Created Fortune Cookies If You Can’t Find Them in China? | Eat China: Back to Basics S4E8 https://dai.ly/x8bo8u2
Woks: The King of Chinese Cooking Pans | Eat China: Back to Basics S4E7 https://dai.ly/x8b4xe8
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Producer: Yoyo Chow Videographer: Canrong Zhang, Guo Yong Editor: Nicholas Ko Narration: Victoria Ho Animation: Stella Yoo Mastering: César del Giudice
