Chun Shu Tang, as we believe, is the first tea shop that invented bubble tea and creation of pearl milk tea. Therefore, it is a must to visit the very first shop of Chun Shu Tang during our biking tour of Taichung City.
During the 90s, there were tea shops almost everywhere in Taiwan and people enjoyed hanging out in the tea shop with a cold drink to simply chill our with friends, playing cards, or dating for the young couples.
The most important innovation of this bubble tea is that it has transformed an ancient tea drinking habit from hot to cold beverage which indeed attracts more people to appreciate tea. And the hand shake process of the iced tea, forming a layer of bubbles, makes the tea flavor released more quickly and taste more enjoyable. The milk tea, and the pearl and later boba (bigger size pearl) give more options to your tea drinking experiences (now way too much!!)
After gaining its market in Taiwan, business people just have to spread the good things across the world, and it does make a great success all over the world. Just look at this photo which shows you the countries that have already selling bubble tea, but still nothing compares to its origin.
Come to join our cycling trip in Taichung, and let us buy you a fresh made bubble tea from the first tea shop who invented this wonderful drink!
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Recommendation of another article about Bubble Tea Origin by Erin De Santiago –
When you’re traveling in Taiwan, especially through Taipei, it might feel like there’s a bubble tea shop on nearly every corner. And, in many neighborhoods, that isn’t far from reality. Next to convenience stores on nearly every corner, bubble tea shops are everywhere. Taiwanese, and many of us who have moved to Taiwan, are obsessed with bubble tea, and not because it’s trendy around the world, but because Taiwan is credited with originating this refreshing drink.
If you head south of Taipei to the city of Taichung, you’ll find Chun Shu Tang, the shop where bubble tea is believed to have been invented. Liu Han-Chieh developed the idea of serving Chinese tea cold after a visit to Japan where he tasted cold coffee. His product manager, Lin Hsiu Hui, decided to pour her sweetened tapioca pudding balls into her Assam tea. That random, spur of the moment decision back in the late 1980’s, turned into a cultural phenomenon that spread around the globe.
So, what sets the seemingly endless stores of bubble tea apart in Taipei? Quality, of course. Everyone has their favorite vendor or chain, and you can absolutely taste a difference in the various teas. Some brands don’t cook the tapioca balls the right amount of time or the quality of the tea is not as good as other vendors.
Chun Shu Tang relies on its expertise and commitment to quality, which keeps their locations bustling. They continue to shake all their teas by hand versus blending. They use high-quality ingredients and rely on the fundamental aspects of the drink — the tea itself. In addition to hand blending, they use a refractometer to test the sweetness, allowing them to cater specifically to their customers’ needs. Visit one of their locations to learn more about Chinese tea or participate in a real tea ceremony — something I highly recommend on your Taiwan travels.
The variety of bubble teas available may be overwhelming if you’re never had one before. The most traditional is a regular Assam tea with tapioca bubbles. However, you can do fruit teas or green teas. Add tapioca balls, or fruit puree, jelly cubes, red beans, or a variety of other ingredients, which will vary by location and vendor. Moderating your sugar intake? Ask for full sugar, half sugar, or no sugar. Personally, I usually go for the standard bubble tea, but if I deviate, it’s usually for a passion fruit tea with puree and flavored jelly.
What’s your favorite variety of Taiwanese bubble tea?