UPBEAT TIMES • July 2014 • 7
A World of Tea by David Gambill •
david@sonomachocolatiers.com Have you tried this one?
SEBASTOPOL, CA. ~ What summer drink craze was invent- ed in Asia, combines New World food and a Chinese drink, and has swept the world since the late 1980s? Hint—it’s a slightly chewy drink. Bubble tea.
The tea part is pretty self explanatory. The drink was fi rst created with black tea, though it’s now made with
any tea
you’d like. Just about any variation on that theme is being sold as bubble tea (even the tea is now optional.) But for the purest, bubble tea is a blend of ice, boba, and a fi ne tea (with or without cream/milk and sweetener, de- pending on your personal prefer-
ence.)
The bubble in bubble tea is boba, a small to very small pearl of tapioca. The Spanish encoun- tered tapioca (made from cassava) in South Amer- ica, and in- troduced it to the rest of the world. It took a few hundred years and an enterpris- ing teahouse owner in Taiwan to put some boba pearls in tea and create a new kind of tea drink made
just for fun. Bubble tea is now served nearly
worldwide and in about as many forms as there are countries. With fruit or without. With tea or without. With ice or without.
Basically, any way you like. The boba pearls are nearly pure starch and are essentially fl avor- less.
They add only texture to
the tea. So the texture of the boba is the key to a good bubble tea. Many brands of boba be- come too sticky or gooey for a good drink. The pearls we use cook up as fi rm, chewy balls that take on the fl avor of whatever tea they’re in. To make bubble tea, steep your
favorite tea and add ice (plus milk and sweetener, if you’re so inclined.) Cook the boba in boiling water just until they fl oat to the surface, generally only 1-3 minutes—cook them too long and they become a tacky mash. Strain the pearls and immediate- ly add them to the tea. (If they sit in hot water too long, even good quality boba will become a soft, unappealing mess; leave them out of water and they glue to- gether into a ball of starch.) Add them to the iced tea immediately and you have a perfect bubble tea.
A fun addition to your rep- ertoire of summer drinks.
UPBEAT 4TH JOKES & Humor # 4 ... continued from page 5
and memorable when Pete was present. He loved history with true passion. Both his parents were also noted fi lm writers. Pete had a great collaborator, musician Sherman Edwards, when they created the best musical play: “1776.” First presented at the Forty-Sixth Street Theatre in Manhattan, on March 16, 1969, it won fi ve Tony awards!
The members of the Sec- ond Continental Congress are brought vividly to life, with all of their human imperfections. At the end, when they sign, the Liberty Bell rings out thrill- ingly. It ran 1,217 performanc- es and remains, through the magic of DVDs, available as a fi lm, which opened in 1972. Many families and friends en- joy it every year. Lauded for its historic accuracy, laced with wit and poignant clarity, it is the best 4th of July tribute. Pete Stone was one of few to win an Oscar, a Tony, and an Emmy. The toughest critics gave high praise to “1776,” calling it “…
Just before Thanksgiving, the holding pen was abuzz as Mother Turkey scolded her younger birds. “You turkeys are always into mischief,” she gobbled. “If your grandfather could see the things you do, he’d turn over in his gravy.”
warm, literate, urbane, bold and moving.” Poignant recognition is given by both Jefferson and Adams of the importance of their wives and love for them. A funny segment in “1776” is the scene, historically true, in which Jefferson, Adams and Franklin disagree about which bird should represent our newly emerging nation. Jefferson sug- gests a dove, Adams insists on the eagle, and Franklin wants the turkey, a “genuinely Ameri- can bird” (--maybe he thought of all the European crests with eagles). Yes, the eagle got their
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UPBEAT TIMES • July 2014 • 7
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