I remember when boba was first introduced to Manila, people literally waited for two hours just to get a cup of blended iced chocolate with pearls. Merely a few months later, the interest quickly fizzled and that’s when I decided it was time to see what the fuss was all about. Many years later, though my tastes in what is added to my pearls have changed drastically, my love for this iconic drink has only increased over time. Moreover, it has multiplied, as my kids have become enamored with them too.
TP Tea is our go to milk tea place. We always try to time our visits when the line isn’t stretching out the door (and sometimes wraps around the corner, yikes). Although I dislike the fact that it’s so popular around here, I understand why. It’s not a hype, like its introduction in Manila, but a staple in the neighborhood. People pick up a few cups after getting dimsum for brunch, or they go as an afternoon pick-me-upper. It’s ingrained in the culture of our Asian American population, and it’s here to stay.
My personal favorite on their menu is the Tieguanyin Milk Tea. TP Tea is from Taiwan. In fact, it is a subsidiary of Chun Shui Tang, who are the inventors of boba (there are multiple claims, but we don’t need to get into that). To make the Tieguanyin Milk Tea, they use a Taiwanese Tieguanyin 台湾铁观音, which translates to Iron Goddess of Mercy, named after the Buddhist goddess (see image below). Taiwanese Tieguanyin is closer to Muzha-style (木柵鉄観音), which is a traditional way of making this type of tea, where tea leaves are roasted heavily resulting in a strong nutty flavor. This is different from the modern Anxi- style (安溪鉄観音) Tieguanyin, which is oxidized very little, resulting in a more grassy, green tea flavor. I like them both, but I lean more heavily towards the traditional style, and that is the kind I used for this recipe.
This drink flavor profile is absolutely complex. It ranges from smoky to creamy, tied with the fruity and floral flavors of the strawberries and the rose marries in your mouth to create pure bliss. The sweetness is subtle, just enough to enunciate the flavors without overpowering. Oh and visually, it is stunning. The layer of burgundy which bursts through a cloud of white, when mixed thoroughly, produces the daintiest blush of pink. Absolutely delightful and well-timed for Valentine’s Day, too.
Strawberry Rose Milk Tea
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: Overnight
Ingredients:
For the rose-tieguanyin tea:
1 liter filtered water
10 grams tieguanyin tea, choose the roasted variety
5 grams wild rose tea
For the strawberry puree:
¾ cup filtered water
½ cup cane sugar
2 cups fresh strawberries, cut into pieces
Other ingredients:
Ice, for serving
Coconut beverage, for serving
Boba pearls, for serving, optional
Instructions:
To brew the tea, heat water in a pot until boiling. Turn off the heat, remove your pot from the heat source (this is very important for those who have electric stoves) and steep the tea for 15 minutes. Keep the lid on during steeping. Discard tea leaves and flower petals.
To make the puree, put all the ingredients in a (separate) pot to boil. Turn heat down to a simmer and reduce liquid to half, stirring often so the bottom doesn’t burn. Puree the strawberries to desired consistency. Combine puree with the tea and transfer to the refrigerator to chill, preferably overnight.
To serve, layer boba pearls (if desired), ice, 1 cup strawberry rose tea, and 1 cup coconut beverage. Stir just before serving. Serve immediately.
Hey It's Jen Lou 