珍珠奶茶（英語譯名：Bubble tea, Pearl milk tea），簡稱珍奶，又稱粉圓奶茶（Tapioca (ball) tea）、波霸奶茶（Boba/Poba milk tea）、泡泡茶（Bubble Tea的直譯），是1980年代起源於臺灣的茶類飲料，為臺灣泡沫紅茶、粉圓茶飲文化中的分支，將粉圓（在此處又別稱珍珠、波霸）加入香醇的奶茶中，另有「珍珠紅（綠）茶」、「珍珠奶綠」等變種，由於口感特殊，所以受到廣大的歡迎與回響，也成為臺灣最具代表性的飲料之一。近年來，環保意識抬頭，許多民眾改以脆笛酥、蛋卷、玻璃吸管、不鏽鋼吸管等材質來飲用此飲品。多年來，珍珠奶茶已從臺灣流行至周邊亞洲國家甚至世界各地。在臺灣80年代中期泡沫紅茶成為台灣飲料的主流風潮後，珍珠奶茶悄悄出現在許多茶飲店的菜單中。 臺灣有二間店舖宣稱是珍珠奶茶發明者，一是台中市春水堂，一是臺南市的翰林茶館。 其起源有一說是由春水堂商品部茶總監林秀慧（時任創始店店長），於1986年將粉圓加入奶茶中，成為朋友間的特調私房茶，起初只與顧客分享，後來因為頗受好評，便於1987年正式掛牌上市。而圓潤具光澤的黑粉圓滾動於奶茶中，猶如大珠小珠落玉盤般，故以「珍珠奶茶」定名，至今成為台灣國飲。 另一說是由翰林茶館涂宗和先生於1986年在鴨母寮市場看到小販賣的白色粉圓得到靈感，將買回煮熟的粉圓，加入奶茶裡試做，發現口感甚佳，因而發明出第一杯珍珠奶茶，因白色粉圓晶瑩剔透如珍珠而命名「珍珠奶茶」，之後粉圓加上黑糖才改為黑色今貌；[3]現在門市仍可買到黑、白珍珠兩種茶飲。 為了爭論誰是發明珍珠奶茶，翰林茶館和春水堂曾互相告到台灣法院[4]，亦因為這兩家店皆未申請到專利權或商標權，才使得珍珠奶茶成為臺灣最具代表性的國民飲料。
座標 Coordination
N24 58.396 E121 32.721
Bubble tea (also known as pearl milk tea, bubble milk tea, or boba) (Chinese: 珍珠奶茶; pinyin: zhēnzhū nǎichá, 波霸奶茶; bōbà nǎichá) is a Taiwanese tea-based drink invented in Tainan and Taichung in the 1980s.[1] Recipes contain tea of some kind, flavors of milk, and sugar (optional). Toppings, known as "pearls", such as chewy tapioca balls (also known as pearls or boba), popping boba, fruit jelly, grass jelly, agar jelly, and puddings are often added. Ice-blended versions are frozen and put into a blender, resulting in a slushy consistency.[2] There are many varieties of the drink with a wide range of flavors. The two most popular varieties are black pearl milk tea and green pearl milk tea.[2] There are two competing stories for the origin of bubble tea.[6] The Hanlin Tea Room of Tainan, Taiwan claims that it was invented in 1986 when teahouse owner Tu Tsong-he was inspired by white tapioca balls he saw in the Ya Mu Liao market. He then made tea using the tapioca balls, resulting in the so-called "pearl tea". Shortly after, Hanlin changed the white tapioca balls to the black version, mixed with brown sugar or honey, that is seen today. At many locations, one can purchase both black tapioca balls and white tapioca balls. The other claim is from the Chun Shui Tang tearoom in Taichung, Taiwan. Its founder, Liu Han-Chieh,[1] observed how the Japanese served cold coffee (while on a visit in the 1980s) and applied this method to tea.[2] The new style of serving tea propelled his business, and multiple chains were established. This expansion began the rapid expansion of bubble tea.[2] The creator of bubble tea is Lin Hsiu Hui, the teahouse's product development manager, who randomly poured her fen yuan into the iced tea drink during a boring meeting in 1988.[2] The beverage was well received at the meeting, leading to its inclusion on the menu. It ultimately became the franchise's top-selling product.[2] The drink became popular in most parts of East and Southeast Asia during the 1990s,[3] especially Vietnam.[7] In Malaysia, the number of brands selling the beverage has grown to over 50.
The drink is well received by foreign consumers in North America, specifically around areas with high populations of Chinese and Taiwanese expatriates. Notably, in the Bay Area of California, bubble tea is very popular and is consumed by many consumers from various backgrounds. Bubble tea has a very large presence in the city of San Jose, California which is populated by many of those from Chinese and Vietnamese backgrounds. It is one of the cities with the most bubble tea shops in the United States. In contemporary times, bubble tea has achieved cultural significance outside of Taiwan in some areas for major East Asian diaspora populations.[9] In June 2019, the "bubble tea challenge" began trending in Asia. The challenge involves women drinking bubble tea while supporting the cup using only their breasts.
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