Invented in the central city of Taichung in the 1980s, the classic version of zhēnzhū nǎichá blends black tea, milk, and chewy tapioca pearls (the "bubbles") — but here you’ll find endless creative variations, for example with fresh fruit, cheese foam, and brown sugar syrup.
Read more in my post 5 of Taiwanese Cuisine´s Iconic Greatest Hits.
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