The result was a rich and silky iced tea with fine air bubbles on top – dubbed foam tea in Taiwan.įor Asian Americans in the ’90s, bubble tea shops were a go-to. The roots of bubble tea can be traced back to the 1940s.Īfter working as a mixologist in an izakaya in Taiwan under Japanese rule during WWII, in 1949, Chang Fan Shu opened a tea shop selling unique shou Yao (hand-shaken) tea made with cocktail shakers. Though there are dozens of different variations, at its core, it’s a combination of tea, milk, and the ‘bubbles’ – which are essentially little balls made of anything from Tapioca to fruit jelly. Invented in the 1980s, bubble tea (also called “black pearl tea” or “boba tea”) is a beloved Taiwan classic. Tiger Sugar’s name comes from the stripes that form when the signature brown-sugar syrup drips down the inside of the boba cup and swirls with the milk, representing the stripes of a tiger. Tiger Sugar has accumulated a cult-like following, with people waiting an average of 90 minutes to get a taste of the milky-sweet paradise.
Its limited menu to black sugar teas portrays exclusivity and specialization the company originated from Taiwan, became popularized in Hong Kong, made its way across the sea, setting up 3 locations in Flushing, Brooklyn, and Chinatown in New York City. Unlike many other boba places in South Jersey that serve a variety of Tropicana options, Tiger Sugar specializes in black sugar teas. The barista patiently waited for everyone’s order when our turn came, I quickly rattled off my order their signature “Black Sugar Boba + Pearl Milk with Cream mousse” and “ Black Sugar Boba + Pudding Milk with Cream Mousse.” A group of students sit with their boba cups and intently study their books while a group concentrates on a game of UNO provided by the cafe. Tiger Sugar’s best selling drink is their “Black Sugar Boba + Pearl Coffee Latte with Cream Mousse.”Ī subtle aroma of brown sugar engulfs the nostrils as soon as one walks into the cozy bubble tea cafe.
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