Pouring smooth, rich milk into robust black tea with a unique aroma, then stirring it all together, gets you a cup of milk tea. But do you really know what defines milk tea, and how it differs from the milk tea we enjoy today?
Where Did Milk Tea Come From?
It's unclear who invented milk tea, as definitive historical records are missing. We only know it started gaining popularity around the time the British and Dutch East India Companies were formed. Through their powerful trade, Asian culture and cuisine made their way to Western countries.
Based on historical data and inferences, people in Tibet and Inner Mongolia, near the Himalayas, have had a custom of drinking milk tea since the 13th century. To quickly replenish energy and combat the cold in high-altitude regions, Tibetans invented butter tea, while Mongolians developed Suutei Tsai .
Tibetan butter tea is a milky tea made by boiling tea leaves, then adding yak butter and milk. Salt is typically added for seasoning, or sometimes a small amount of soda water. A high-quality butter tea is prepared by boiling Pu-erh tea leaves in water for half a day to achieve a dark brown color. The tea is then skimmed, poured into a cylindrical churn containing fresh yak butter and salt, and shaken until the liquid reaches a consistency similar to stew or thick oil. Finally, it is poured into a teapot or jar.
Mongolian Suutei Tsai is similar to Tibetan butter tea, requiring water, milk, tea leaves, and salt. The key difference lies in the varying ingredients; some recipes use green tea, while others opt for black tea. Some even include butter or fat. Mongolian milk is typically fresh whole milk, often using half milk and half cream instead of processed milk. The amount of salt in the tea usually varies according to personal taste.
Milk Tea's Journey to China
Between the 17th and 18th centuries, milk tea gradually spread to parts of China. Influenced by Mongolian and Tibetan traditions, it slowly made its way into some Qing Dynasty palaces and northern civilian communities. At this time, it was still considered a non-mainstream drink, primarily consumed by officials and ethnic minorities. The custom of sweetening milk tea had not yet emerged.
The Rise of Sweet Milk Tea in India
It wasn't until the 19th century when the East India Company established its presence in India, bringing in vast quantities of tea. However, Indians didn't traditionally drink tea. To address this and encourage public acceptance, the British colonial government and merchant associations began promoting tea culture.
They introduced spices, milk, and sugar to make it palatable for the general population. At this point, milk tea transformed from its original functions as an energy supplement, a core element of religious and hospitality customs, and a way to ward off cold, to become a semi-luxury social beverage. This marked the origin of the sweet beverage culture for milk tea.
Milk Tea's Return to Europe and the Birth of Modern Milk Tea
In the 20th century, the East India Company brought this beverage back to its home country, Britain. However, most people weren't accustomed to the spiced Indian milk tea, so they opted to remove the spices. Instead, they used different varieties of tea and added maple syrup for flavoring. This became the prototype and basic recipe for modern milk tea.
Later, because the Netherlands boasted excellent dairy cows and milk resources, the addition of their milk resulted in a richer, more prominent flavor in the tea. This quickly led to the emergence of the European-style milk tea that swept across the continent. Interestingly, the foundational concept of Taiwanese milk tea originated from this European-style milk tea introduced by the Dutch.
Milk Tea's Global Diversification and the Rise of Bubble Tea
As eras evolved, regions like India, the UK, Taiwan, Hong Kong, China, and Singapore each developed their own uniquely flavored milk teas. Meanwhile, Bubble Tea, which became a sensation in Japan, the US, and Korea, originated in Taiwan in the 1980s. It emerged as a spin-off from Taiwan's foamy black tea and tapioca pearl drinks.
Regarding the origin of bubble tea, two Taiwanese tea establishments claim to be its inventor: Chun Shui Tang in Taichung and Hanlin Tea Room in Tainan. To settle their dispute over who invented it, both companies even took their claims to court. After a decade, the final ruling determined that bubble tea was a novel beverage, not a patentable product, meaning neither party could secure a patent. Nevertheless, this very dispute helped solidify bubble tea's status as one of Taiwan's most iconic national beverages.
Spreading Taiwanese Tea Culture Globally
To promote bubble tea worldwide, Empire Eagle Food, a company with 22 years of professional experience in bubble tea ingredients and global OEM wholesale, and Taiwan's only manufacturer combining tea and powder products, launched its own brand BOBA CHiC. They aim to introduce Taiwanese tea culture to other countries through instant-style products.
Beyond just tea products, BOBA CHiC also offers various Taiwanese specialty desserts and noodle sets. If you're interested in Taiwanese cuisine, you can explore the products offered by BOBA CHiC.
