I could start this article that bubble tea, or zenzou in Chinese, a speciality half-way between tea and candy, is coming straight from its home country, Taïwan. However, we can drink bubble tea on the other side of the Atlantic since quite some time.
Bubble tea was invented in Taïwan in the 80s, and is a drink based on milk tea, cold or warm, flavored or not, including black tapioca spheres that we suck up with an extra-large straw. It’s those tapioca pearls that provide its name and all the fun to this drink. Sometimes the perls are flavoured, but I prefer when they’re not.
Somewhere between tea, dessert and candy, I sometimes fancy a bubble tea after a meal, especially when it’s cold or warm. Like last Sunday. Problems with sundays, else than being before mondays, is that my favourite bubble tea shop is closed. Nice thing with this speciality is that it’s becoming popular, so my friend internet was able to find a spot open on sundays quite easily, and it was good.
Cha has two shops in Paris, one close to Montparnasse and the other near Strasbourg Saint Denis. They claim to have selected the best Chinese and Taiwanese tea, but with the milk, the flavour and the sugar I’m not really sure to be able to make the difference. Tapioca pearls however are perfectly prepared and just the right amount of chewy. And they have taro flavour, which makes a very nice purple drink.
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