Blogs
Coconut jelly, rainbow jelly and popping pearls are three of the most-searched bubble tea toppings — and they do completely different jobs. Here's how each behaves in the cup, which drinks suit them, one allergen catch to know, and why most cafés carry a mix.
Peach popping boba bursts with juicy peach flavour. Here's exactly what it's used in — drawn from the product itself.
A plain-English FAQ for café and shop owners sourcing bubble tea ingredients in Australia: where to buy wholesale, what a new shop needs, what to look for in a supplier, and how delivery, pickup and wholesale ordering work — answered by an Adelaide-based supplier.
Mango is the most-ordered fruit flavour on most AU bubble tea menus. Here's exactly what mango syrup is used in — drawn from the product itself — and how to stock it.
Peach is the soft, jammy fruit that pairs especially well with tea — peach oolong is its signature. Here's exactly what peach syrup is used in, drawn from the product itself, plus a build ratio.
Grape is a deep, jammy flavour with strong visual appeal in a clear cup. Here's exactly what grape syrup is used in — drawn from the product itself — plus two shop-grade build ratios.