Why Black Tea
Black tea is the most commonly used base for bubble tea worldwide. Its robust, malty flavour cuts through the sweetness of sugar syrups and the richness of milk — making it the backbone of classic milk tea, tiger drinks, and cheese foam teas.
Best varieties for bubble tea:
- Assam — full-bodied, strong malt flavour, dark amber colour. Best for milk teas.
- Ceylon — bright, slightly citrusy, lighter colour. Better for fruit teas and lighter drinks.
- Darjeeling — floral, delicate, premium positioning. Best served without milk.
Method
- Heat water to 90–95°C. Do not use boiling water (100°C) — it over-extracts tannins and creates bitterness.
- Measure tea — 20g of loose leaf per 1000ml of water (standard commercial ratio). Adjust to 15g for a lighter profile.
- Steep for 4–5 minutes. Do not over-steep — beyond 6 minutes the tea becomes bitter and astringent.
- Strain immediately and cool to room temperature before refrigerating.
- Store in a sealed container in the refrigerator for up to 24 hours.
Commercial Tips
- Brew a large batch (5–10L) at the start of each shift and keep refrigerated.
- Always brew fresh every day — overnight black tea develops off-flavours.
- A well-brewed black tea base should look deep amber-brown, not black. If it looks black, it’s over-extracted.
- For high-volume shops: use a commercial tea brewer with a timer to maintain consistency across shifts.
Common Ratios
| Drink Type | Tea : Milk | Sugar |
|---|
| Classic Milk Tea | 60:40 | 20–30ml syrup |
| Tiger Brown Sugar | 50:50 | 30ml brown sugar syrup |
| Cheese Foam Tea | 80:20 | 20ml syrup |
| Straight Iced Tea | 100:0 | 15ml syrup |
