Talk:Bubble tea

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This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.

Semi-protected edit request on 16 June 2023

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Change subsection title 'China' to 'Mainland China' to avoid political disputes Lrq571 (talk) 14:33, 16 June 2023 (UTC)[reply]

Not done. In my opinion, we shouldn't change this as the sources and text included provide a general overview of China that does include other republic-controlled areas. Cocobb8 (💬 talk to me! • ✏️ my contributions) 15:35, 16 June 2023 (UTC)[reply]

"Naicha philippines" listed at Redirects for discussion

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Semi-protected edit request on 1 June 2024

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Temperatures are in degrees F only - please also add degrees C to improve understandability 217.14.186.54 (talk) 15:43, 1 June 2024 (UTC)[reply]

Done, thanks. --Belbury (talk) 16:00, 1 June 2024 (UTC)[reply]

Pearl (Bubble) Tea in US before Arcadia

Pearl Tea was established in northern San Jose California in the early 90s already. I had my first pearl tea there in early 1993. There was a tea shop that served every type imaginable (there were literally hundreds of varieties of tea, and every single one could be hot, cold, with milk, without milk, and with pearls). Friends of mine had been going to that tea shop since at least 1992, possibly 1991. It used to be well-known that this introduction well-preceded the southern California shops and was the first pearl tea location in the United States. I'm not sure why that information isn't present here anymore. 65.92.204.75 (talk) 02:02, 19 October 2024 (UTC)[reply]

Worth mentioning 泡沫紅茶

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I think in the history section it is worth adding:

"Before the invention of bubble tea, a similar tea beverage was created in Taiwan called 泡沫紅茶 (pào mò hóng chá), which translates to “bubble foam tea.” This drink is made by mixing tea with fructose syrup and then shaking it with ice cubes in a shaker. The vigorous shaking creates a fine foam, giving the drink its signature texture. Unlike pearl milk tea, 泡沫紅茶 did not initially contain tapioca balls."

Sources: https://zh.wikipedia.org/zh-hant/%E6%B3%A1%E6%B2%AB%E7%B4%85%E8%8C%B6, https://web.archive.org/web/20111208055700/http://enews.ccu.edu.tw/modules/news/article.php?storyid=452 192.41.114.224 (talk) 21:36, 6 February 2025 (UTC)[reply]