In the early 1980s, a tea shop manager in Taiwan named Lin Hsiu Hui got bored during a staff meeting and tipped the dessert she was eating - sweet tapioca pearls - into her iced tea. Everyone at the meeting wanted to try it. The shop started selling the strange new drink, and within a few years it was a craze across Taiwan.
The “bubbles” in bubble tea aren’t actually bubbles. They’re little chewy balls made from tapioca, which comes from the root of the cassava plant. Soaked in sugar syrup, they turn dark and sweet. The pearls are too big to fit up a normal straw, which is why bubble tea is served with a giant fat one.
By the 1990s, bubble tea shops were popping up across East Asia. Today the drink is sold in over 50 countries with endless variations - fruit teas, milky teas, jellies, mango popping pearls, and even cheese foam on top. The whole worldwide industry started with one bored manager and a snack.