Qbubble Tea Powder Taro Powder, 2.2 Pound

Hey, everybody! Extreme researcher and mixologist here, so I looked for the best Taro in the business - this is what I've landed pretty solidly on! I've experimented with a bunch of different bases, so here is how it will work with your favorite milk ...* cow's milk: 4/5. best with honey as a natural sweetener, the level of creaminess depends on your milk (whole vs skim vs half & half)* almond milk: 5/5. great creaminess and taste balance! Easiest to work with across different providers (translation: you'd get consistent results no matter what brand of almond milk you use)* oat milk: 5/5. my personal favorite! wonderful creaminess and taste balance, especially with a bit of added sweetness (I recommend agave)* soy milk: 3/5. wouldn't recommend 100% as soy is too creamy for this Taro to fully dissolve, and it will be difficult to tasteOkay, now with these bases we start to get into some of the "chalky" notes some reviewers have mentioned ... I'd say these bases a produce a "powderier" effect, but again this is COMPLETELY dissuaded by picking a milk-based base.* milk powder: 3/5. Tried this for going camping. Not everything dissolves since the water is over-saturated, even when boiled. Still has a bit of creaminess to it, though!* chai concentrate: 3/5. Why in the world did I try this? I'm a bit crazy, that's why. This taste is VERY different, and the color changes, but it is comparably thick to the milk (and substitute) based samples.* chai powder: 2/5. Tried for camping again, does add a bit of creaminess but still changes the color and tasting notes, as well as not dissolving completely (like the milk powder).* water-based tea: 2/5. if you plan to make TRADITIONAL, then this powder may not work for you as it is clearly meant for mainstream (westernized) production, but that is literally the ONLY contingency; in this case, the color is less vibrant (think: mulberry) and has a bit of a powdery aftertaste* water: 3/5. Color doesn't change this time, but you still get a bit of that aftertaste.Okay, crazy over-testing aside, this was the best quality for the price I could find (keep an eye on pricing trends as it will experience spikes). A whole bag gets me through ~46 drinks (1 cup + ice, not venti), so would definitely recommend. Let me know if you have any questions or want photo references for the comparable bases!Bottom line: Get this. Easy to work with on milk-like bases and has a naturally delicious flavor, especially with the recommended honey or agave!

Best ube. We buy it for our shop! Everyone loves it! Perfect sweetness!

I love Taro💜 so much I was in the tea shop at least 3 times a week asking for the smoothie. This powder tastes very similar to most tea shops! I use 6 tablespoons if I want a large 16 oz cup and eyeball the water. If it's not sweet enough use a teaspoon of honey it won't alter the flavor but compliment it. For a Taro smoothie 5 tablespoons of the mix, 1/2 cup of hot water (mix well) take some ice in a blender add 1-2 tablespoons of condensed milk and then your milk of choice 😋 and blend. It is ADDICTIVE!💜

I read quite a few complaints about the lack of directions. There are no directions because this is a BASE and it's sold commercially. You make your own recipe. If you go to a Bubble Tea shop, they all have their own method for using the powders. This is not an "add water and drink" sort of deal. No shop owner uses their powders like that. Every shop has their own method for making it and that's precisely why there are no directions on the bag.Here are a few pointers and tips....First, Taro Tea is almost always served blended...not on the rocks.... so forget your shaker. Bust out your blender and blend it with ice like a smoothie. Secondly, to the folks suggesting milk...I hate to be the bearer of bad news, but traditional Asian milk tea doesn't have milk. They use non-dairy creamer (i.e. Coffee Mate). There are two main reasons for this: First, Asians suffer from lactose intolerance at a much higher rate than other races and they don't want to make their clientele sick. Second, it's cheaper to use non-dairy creamer than milk in a commercial setting. Yes, you can mix milk in with this powder, but it won't taste like the bubble tea you get at your local bubble tea shop. As appalling as it may be to long-time drinkers of Bubble Tea, that's Coffee Mate you've been drinking at your high-end Bubble tea shop all these years. That's not a bad thing, either....that non-dairy creamer plays a critical role in getting your home-made Taro tea tasting like the stuff you pay $5.00 a cup for at the shop. Bottom line: you will not achieve the same taste as a commercial bubble tea shop using real milk.To get the perfect Taro tea, you're going to have to do some experimentation because no two shops use the same proportions and I'm certain your local bubble tea shop proprietor isn't going to give away their secrets. What one person expects may not be what another does. So know what the powder is and experiment. You might be able to make it even better than you're used to.Know that this is a 3-in-1 powder that contains creamer, tea powder, and sugar. It is just like the powders used in professional shops. In fact, Q Bubble sells this very formula commercially. I see no need for additional sugar beyond what's in the powder, particularly if you're soaking your boba in simple syrup before putting them in the cup. The sweetness is just right to my taste, but some shops to add sugar or fructose so if it's not sweet enough, add to taste.I make mine like this (for a 16 oz cup). I use 4 oz of Ice, 10 oz of water, 1/3 C Taro Powder, 2 tbsp Coffee Mate. Blend well, serve with Boba soaked in simple syrup. It comes out fine for me. More powder/less water = stronger. More coffee mate = creamier. You can alter your recipe for size but there's no recipe that's going to satisfy every taste.Having used many powders I can say that this taro powder is as good as any on the market.

Just add water, splash of coconut milk, 2 tablespoons of brown sugar. Perfection.