Bubbling Over at Boston Tea Shop
April 27, 2007
When I was young, my mother told me that the mysterious dark colored spheres sitting at the bottom of cups of bubble tea were actually unhatched frog eggs. Unfortunately, I actually believed her for a while and avoided the popular drink like any kid would avoid ingesting frog eggs. It wasn’t until middle school that the truth came out: the little round balls mixed in with flavored tea are actually spheres made from tapioca powder, giving them a very distinct chewy and slick texture. Now, foreigners or other individuals likewise unaccustomed to their unique taste often find them ‘repulsive’ and ‘slimy,’ so I suppose they are somewhat of an acquired taste.
Initially created on the island of Taiwan some forty years ago, they quickly gained popularity and crossed the Pacific Ocean with immigrants from Taiwan and the term ‘bubble milk tea’ was coined to describe the beverage. The most basic and regular cup of bubble milk tea consists of just that: ‘bubbles’ (tapioca pearls), milk, and black tea. However, imaginative entrepreneurs have invented a whole host of new and atypical flavors as vehicles for the little black spheres. Some of these are simply flavored teas (almond, vanilla, passion fruit, etc.) or for the truly non-traditional, the bubbles are suspended in fruit slush type drinks ranging in flavors from strawberry to lychee.
Having spent the last 9 years of my life in Taiwan, bubble tea has become somewhat of an addictive habit. Chilled tea and bubbles are refreshingly cool in the summer, while hot tea and melting bubbles truly warm the heart and stomach in the wintertime. Therefore, I was quite worried when I came to Tufts, unsure of whether or not Boston could live up to my home country in terms of bubble tea. Luckily for me, a former alumnus of my international school in Taiwan clued me in on Boston Tea Stop, a little gem hidden in the heart of Harvard Square. Hailing from Taiwan as well, he understood the importance in a good cup of bubble milk tea. Oftentimes in the U.S., bubble tea turns out somewhat off: the bubbles are either too sweet or not sweet enough, the tea too diluted, the flavorings slightly off-kilter, and any other assortment of issues are encountered in a simple cup of bubble tea.
My first few weeks into school, I paid Boston Tea Stop a visit and was pleasantly surprised. It is easy enough to reach: take the red line to Harvard Square, and walk just a few blocks to 54 JFK Street. Not only is it conveniently located, but it is open relatively late for a cafe in Harvard Square. On Monday through Thursday and Sunday it’s open from 12:30p.m. until midnight, and on Friday and Saturday it stays open until 1 a.m. On top of their huge selection of teas and beverage combinations, Boston Tea Stop is equipped with free wi-fi, flat screen TVs, and an assortment of childhood board games (Connect 4 and Clue) making it the perfect casual hangout (or date) spot. Situated within walking distance to The Garage and the Harvard T-stop, Boston Tea Stop is easily accessible and close enough for even the least athletically inclined members of Tufts (myself included). The interior is small and cozy, seating probably no more than 20 patrons at once, but many customers choose to order their teas as takeout so seating is generally not a problem.
Now onto the tea itself. I must admit, the tea is not quite as good as it is in my country of its origin, but it comes very close, and is possibly one of the better bubble teas I have sampled in the U.S. For first-time bubble tea samplers I would recommend the basic, original plain milk tea with bubbles. If those tapioca pearls go down without too much resistance or you’re gagging because of their distinctive feel, then branching out into infused and flavored tea is in order. The menu at Boston Tea Stop is diverse, with infusion milk tea flavors ranging from coffee to honeydew to kiwi, with limited flavors available hot. The regular infusion teas, however, all have the option of being served hot or cold. These drinks are made without milk, and the flavors are similar to the infusion milk teas but are typically fruit-related.
Some of my personal favorite infused teas are almond for the cooler months (ask for hot tea) and Thai milk tea for the warmer months. If you’re not a fan of tea, then I’d recommend trying any of the slushes, strawberry being quite tame while lychee and rose flavored juices can be had for the more adventurous. In the instance that you absolutely cannot stand the texture of bubbles, don’t fret. All the teas and juices can be made without tapioca pearls. Also, the Tea Stop can substitute the bubbles with jelly of the mango or lychee variety. Or, the jelly and bubbles can be combined in any mixture of flavors and tea. The Tea Stop also has regular hot and cold black and jasmine tea, if all else fails, and their juices (which are described as Italian soda without the fizz) come in 14 flavors that range from green apple to rose flower, and flavors can be combined to create your own unique drink. For those looking for more substantial fare, Boston Tea Stop also offers Asian style dumplings and mochi as snack, to accompany their teas.
Despite some of my nitpicking concerning the teas, Boston Tea Stop remains one of my favorite places to visit in the Harvard area. The prices are good ($3-$4, about as much as a cup of Starbucks, but so much more special), the café itself is cute, and the drinks are definitely worth the trip. So if you’re looking for an exotic little beverage adventure, definitely check out Boston Tea Stop for a cup of frog eggs and tea. Just kidding.