Feeling Bubbly

Boba Tea from Bar Fortuna

Coming from the small country of Taiwan, boba, bubble tea, milk tea–whatever you want to call it–is a delicious sweet drink, usually accompanied by “bubbles,'' a.k.a. tapioca pearls or flavored jelly. This tasty treat comes in various flavors and colors, bringing an aspect of unity between different cultures all over the world.

As a self-proclaimed bubble tea connoisseur, bubble tea and I share a common point of origin: Taiwan. Boba was the first treat in my hand when I stepped off the plane three years ago when I visited, courtesy of my aunt and cousins, and was a staple in my routine until I left the country weeks later. I’ve had the sweet drink from its birthplace, in small Asian communities in Texas, and even made it in my kitchen alongside my cousin. So, when we heard of Bar Fortuna, a bubble tea place in Arezzo, I had to make my way to the counter.

"A sweet drink with a little bite" - Mya Tsu

The test of a truly good bubble tea begins with the classic order, made with black tea and cold, sweetened milk, which also happens to be my drink of choice. I asked for what I assumed was the original flavor with tapioca–the black, little round pearls. At first sight, I knew this place would incite flashbacks to my hometown, as I used to stop for the delicious drink after school. The plastic cup was cold to the touch, even with the absence of ice inside, and the boba left a slick residue on the sides of the cup as it settled down to its rightful place at the bottom.

As I was taught while visiting another boba establishment, I methodically turned the sealed cup upside down a few times to properly mix the milk, tea and bubbles. Instantly I felt excited when the color turned a perfect light brown – too light for a good coffee, but just right for a good milk tea. After admiring the drink and letting my excitement simmer, I took the fat straw and drove it into the sealed lid, which gave way with a satisfying “pop.”

In the first sip, I was both satisfied and blown away. My tastebuds began with a sweet, smooth flavor that seamlessly transitioned to a powerful taste of strong black tea – the complete balance all experienced in a single sip. Now for the bubbles, usually the controversial point of the drink, with their chewy and slimy texture. The trick with tapioca is the consistency, as it can be difficult to cook and each place can have a different texture. Bar Fortuna’s tapioca was chewy on the outside with just a little grainy crunch on the inside– slightly undercooked–but not enough to bother me personally.

Boba, for most, is a simple, sweet drink to enjoy during the day. I see it as a cultural commodity, so far from where it began, representing the coming together of cultures through unique flavors and texture in one delicious cup.

Storyteller: Mya Tsu

Editor: Haden Mock

Photographer: Mya Tsu