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This recipe may be slightly different from the printed version. We are constantly improving our recipe. This site has the most updated instructions.

1. FIRST, THE BUBBLES

9 cups water
1 vacuum-sealed bag regular golden bubbles (2 servings)
3/4 cups of sugar (light brown or white)

1. Boil water in a pot

2. Carefully pour bubbles into boiling water and stir gently  to prevent sticking. Turn the heat up to MEDIUM HIGH  and cook uncovered for 40 minutes. Stir occasionally. While the bubbles cook, make tea as directed. See  “2. THE TEA. ”

3. After 40 minutes, pour out half of water and stir in sugar until dissolve. Turn off the heat and remove from stove.

4. Cover the pot with a lid and let sit for another 35 minutes.

5. When the time is up, carefully drain out the excess water—be careful since it’ll still be hot. 

6. Stir in a couple ice cubes until the bubbles reach room temperature. Now, it’s time to assemble your drinks! Make sure the tea is chilled. For assembly, see “3. ALMOST THERE...”

***Store any leftover uncooked bubbles in a sealed or airtight container in a cool/dry area. Do NOT store in the fridge. Once opened, uncooked bubble will last approximately 2 weeks. Once cooked, bubble will only be good for about 4-6 hours. Do not refrigerate.

2. THE TEA

2 cups water 
1 bar pa tea jasmine tea bag (2 servings)

1. Boil water in a pot.

2. Remove the saucepan from the stove.

3. Pour Jasmine Green tea leaves into the water at 190 F degrees and stir gently. 

4. Cover and steep for 5 minutes.

5. After steeping, strain out the tea leaves.

6. Refrigerate the tea until it is fully chilled. Tips: leave in the refrigerator over night for stronger tea taste.

3. ALMOST THERE...

Note: Below is the assembly for 1 serving. 
1 teaspoon matcha powder
1/2 cup chilled jasmine tea 
1 scoop cooked bubbles 
3/4 cup milk (dairy, almond, oat, soy) 
1/4 teaspoon beet powder
2 tablespoons Simple Syrup or granulated sugar (white/light brown) **see below for Simple Syrup instruction and Sweetness Level
1/2 cup ice

1. Add matcha powder to a bowl of chilled jasmine green tea. Use whisk to mix it well. Set aside for now.

2. Fill a large cup with a scoop of bubbles. To create  PINK MILK: Add milk and mix in beet powder. Add sugar and ice.

3. Carefully pour in matcha jasmine tea for a gradient effect. 

Take a picture and tag us on Instagram or Facebook @barpatea! Enjoy with bar pa tea’s wide-mouthed straw

**How to make Simple Syrup, add 1 cup of sugar and 1 cup of water to a small saucepan over medium heat. Stir until sugar is dissolved. Let cool before serve.

**Sweetness Level

Light 1.5 tablespoon sugar/syrup

Medium (Recommended) 2 tablespoons sugar/syrup

Heavy 2.5 tablespoons sugar/syrup