Tapioca pearls—also known as “boba”—have come a long way since they first made their chewy debut in Taiwan in the 1980s.
Originally made from cassava starch and served in classic brown sugar milk tea, these little pearls have since evolved into a symbol of creativity and flavor innovation.
Today’s boba world is anything but basic. You’ll now find pearls in a rainbow of colors, infused with flavors like matcha, mango, lychee, or even chili. At BOBA CHiC, we’re pushing the envelope with sauce-infused popping pearls that mimic the look of salmon roe but burst with sweet or savory flavors—a perfect fusion of texture and taste.
Pearls have also evolved in shape and function. Mini pearls, crystal boba (made with konjac), and jelly-style pearls are popular for lighter, low-calorie options. These variations not only cater to diverse palates but also add visual interest—essential in today’s Instagrammable food culture.
Innovation aside, texture still reigns supreme. That perfect QQ (Taiwanese slang for chewy) bite is what keeps customers coming back. Whether you're sticking with the classics or experimenting with the new, pearls remain the heart of any bubble tea experience.