Peach Strawberry Cream Bubbles

created by Ann Hupe
sample tin
makes 5 cups
3oz pouch
37¢ per cup
5oz tin
38¢ per cup
Blazing high-desert dry season needs a tea to combat the heat. Nothing cuts through dehydration like ripe peaches and juicy strawberries all wrapped up in a luscious vanilla cream chocked full of boba tapioca balls! Brew the tea however you desire and keep it ice-cold when ready to serve. And dont forget the whipped cream! For greater peach flavor, buy the dehydrated peach pieces and add to the brew. Also, freeze fresh peach slices and use as ice cubes to keep the boba tea cold without watering it down. For the curious, the flower on the lid is a Grevillea "Peaches and Cream", and Australian flowering shrub that blooms year-round. Photo by Matko Medic. (Recipe for boba tea below, so don't panic!)

High caffeine | Steep at 212° for 3 minutes.
Signature blends are not eligible for returns.
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ingredients & lore

blended with black tea, natural peach flavor, natural strawberry flavor, peach pieces, marigold flowers, apple pieces, natural vanilla flavor, strawberries & raspberry leaves

tea puddle tea puddle tea puddle

teas: peach, strawberry & vanilla

accented with apple pieces, apricots & strawberry

HOW TO MAKE BOBA MILK TEA: 4-6 tablespoons loose tea (needs to be strong!), 1-2 pinches baking soda, 4 cups freshly boiled water, 1 cup quick-cooking tapioca pearls, half-and-half to serve, simple syrup to serve. Simple Syrup: 1/2 cup water, 3/4 cup granulated sugar. PREPARE THE TEA: Steep loose tea and in 4 cups freshly boiled water until water cools completely. Stir in baking soda until dissolved. Transfer to an airtight container and refrigerate. PREPARE SIMPLE SYRUP: In an airtight bottle, add water and sugar and shake until dissolved (or mostly dissolved). Set aside, shaking occasionally. (Make this a few days ahead of time.) COOK TAPIOCA PEARLS: Bring 4 cups water to a boil and stir in pearls, waiting for them to float to the top. Cook 5 minutes. Test a pearl to see if it has reached desired level of softness. Cook pearls for another few minutes if they are still stiff. Using a slotted spoon to remove pearls from hot water and quickly rinse pearls with water. ASSEMBLE DRINKS: Strain tea into a pitcher. Divide cooked pearls into 4 large glasses. Add a few ice cubes to each glass. Pour 1 cup cold tea into each glass. Add 1-1/2 tablespoons half-and-half and 1-1/2 tablespoons simple syrup into each glass. Stir and taste milk tea. Add more milk or simple syrup to desired taste. Add a boba straw to each glass and serve. Note 1: Some people like the taste of sweetened condensed milk. If this is the case for you, use condense milk instead of the simple syrup and half-and-half. Note 2: You can also prepare simple syrup with a few slices of fresh ginger. Note 3: As tapioca pearls do not store well, cook them the same day of consumption, leaving them in its cooking water in its saucepan.

this tea is part of the Bubble Tea Collection fandom

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Love Peach Strawberry Cream Bubbles? This is just one of 6 teas in this fandom. Check out the whole series.

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