Why Green Tea
Green tea is the most versatile base for fruit teas, sparkling teas, and lighter boba drinks. Its clean, grassy sweetness pairs naturally with tropical fruit syrups — passion fruit, mango, kiwi, and lychee all shine over a green tea base.
Best varieties for bubble tea:
- Jasmine Green Tea — floral, fragrant, widely loved. The most popular choice in Taiwan and LATAM markets.
- Sencha — clean and grassy with slight sweetness. Great for pure fruit teas.
- Four Seasons Oolong (light roast) — sometimes used as a “light green” base for a more complex flavour.
Method
- Heat water to 75–80°C — this is the most important step. Green tea brewed with boiling water turns bitter and yellow. Use a thermometer or let boiling water cool for 5–6 minutes.
- Measure tea — 15g per 1000ml. Green tea is more delicate than black tea and needs less leaf.
- Steep for 2–3 minutes only. Green tea extracts quickly — over-steeping creates bitterness and a yellow colour instead of clear pale green.
- Strain immediately and cool to room temperature.
- Store refrigerated in a sealed container for up to 24 hours.
Commercial Tips
- Brew green tea in smaller batches (2–3L) more frequently — its flavour fades faster than black tea.
- A properly brewed green tea base should be pale golden-yellow to pale green, clear, and faintly sweet.
- For jasmine green tea: a slightly longer steep (3 minutes) brings out more floral aroma — ideal for drinks served with fruity toppings.
- Green tea reacts badly to reheating — always brew fresh.
Fruit Tea Pairing Guide
| Syrup | Ratio (Tea:Syrup) | Recommended Topping |
|---|
| Passion Fruit | 80:20 | Popping Boba — Passion Fruit |
| Mango | 80:20 | Popping Boba — Mango |
| Kiwi | 85:15 | Coconut Jelly |
| Lychee | 80:20 | Crystal Boba |
| Strawberry | 80:20 | Popping Boba — Strawberry |
