You're welcome! Hope it helps you make a lot of boba!

Hello 🤗 Is it a liquid non-dairy creamer? Because we have this in the UK. It would probably be the same proportion, unless the taste is vastly different. 😇

@@BubbleTeaKristin thanks for replying! I was wondering more of whole milk, etc. Some customers substitute the non dairy creamer for the regular milk, just wanted to know if you had an idea how much whole milk it woulf take to replace the non dairy creamer 😊

@Yeli.itzeld Okay. To begin, each brand of non-dairy creamer will be slightly different. In fact, there are even vegan non-dairy creamers as well... So I would think that probably two scoops with maybe 100 ml of water would suffice. But for the vegan non-dairy creamer, you might need to do three or four scoops. Because you want to keep the essence of the creaminess of it, but you want to also have enough liquid in the drink in order to actually make it a beverage. But not too much water because then it will make it very watery tasting and lack flavor and creaminess. This might change your technique for actually making the beverage as well. So if you were going to normally shake it then it won't be a problem. But if you're already using a cold liquid such as whole milk, you're probably not shaking the beverage... It might be that if someone requests the non-dairy creamer that you will need to do a different technique for that drink in particular, such as shaking it. I have a lot of videos where I use the non-dairy creamer powder and do the shake method, so you might need to just watch some of my videos where I'm using the non-dairy creamer powder and I'm shaking the drink. It will probably be a different technique as I mentioned as opposed to a fresh milk product... Usually when I am creating fresh milk product drinks for my clients, we use a whisk or we simply stir them. As opposed to when using a powder, we add a hot liquid, stir it, and then shake it. Hopefully all of this makes sense 😃 It will definitely take a little bit of experimenting on your part for sure in order to get the perfect recipe.

I do know sign language. Actually one of my degrees was an "Interpreter for the Deaf" in the USA! 🙄 It's crazy though that the "hands police" exists on KZbin. 🤣

Aw! That's so great. Thanks for sharing ☺️

I like that too!!! 🤩

🔥

Woah!!! So cool 😎😎😎

@BubbleTeaKristin just imagine. Minecraft ona freal machine lmao 😅

? If you click on my YT profile you'll find out ?

Great! 💯

Excellent 👌🏼

😍

🤣😅🤣😅

😇

All of the above. Plus, my technique is different from other shops. The drink comes out ice cold, with no ice. Which is ideal for the UK weather. People don't want ice. But they want it ice cold... With a strong flavor, not watered down. These measurements will yield that exact goal. 😇👍🏻🎁 Hope that helps!

Two fold: #1 lychee syrup is more expensive than fructose. #2 fructose brings out the flavor better than just extra flavored syrup. I've been to too many shops who keep loading in more syrup. It tastes sickly. They could use half the amount and just add a pump of fructose instead. Hope this helps! 😁

I've not seen any on the market in the bubble tea world who seals Styrofoam yet 👍🏻

@BubbleTeaKristin I want to be able to put slushies in a styrofoam cup. And I am wondering can I seal a styrofoam cup.

Yep. Go for it!!! 😁😁😁

Yep 😊

It's in my Part 2 video: kzbin.info/www/bejne/r2LYnoR4jtV0gJI

Hi. I bought them directly from China. They're so cheap. You could really buy any online, Amazon, etc. The important thing is that it is NON-STICK. And must have a good temperature gauge. 👍🏻 Make sure it works when it arrives as I've known of many which break in transit. Hope this helps.

Yes, you can try using a puree also. But check the ingredients. Industry purees usually have the same ingredients, just different levels. If you're searching for something super healthy, perhaps try making your own puree or syrup from fresh or frozen fruits. This is done in a very small percentage of bubble tea shops around the world and can be successful. Hope this helps 😇

Hello 👋🏻 Just contact Boba Formosa UK online and tell them my name. They'll be able to send you some free samples 😁

Awesome!!! Thanks for sharing 😊🙏🏻😎

@@hotelroomsinsider me too!

It really is!

I love Port 🍷 Looks fun!

Hello Minahu, I always like to experiment with different flavor combinations. In this scenario if you are making a large batch, I would have pre-purchased light brown, medium brown, and dark brown. And I would just change the ratio slightly and make three small batches of the solution to put the boba in. Then after 15 minutes of it sitting, use a spoon and strain out a few of the pearls starting with the lightest and working your way up and then see which one you prefer the best. 💕💕💕 Hope this helps!

Hello 👋🏻 Not sure I understand your question. 🤗 But if you're asking what it is... It's a liquid syrup fruit sugar syrup derivative.

@BubbleTeaKristin oh thanks dr. It's a sugar syrup ? Like sugarcane syrup? Or is there any specific syrup for fruits? Because I'm running a fruit juice shop and I'm currently using a sugarcane syrup. I wonder, is there any better alternative for that

@@sharu6895 Hey :) So you can totally use Sugarcane syrup. Either literally sugar cane juice, or a melted down version of cane sugar with water. The stronger the sugar in the syrup, the better IMO. But if you are already using something in your shop already... just try to incorporate what you already have. I think a 2:1 ratio should be fine. (2 parts sugar to 1 part water). If you are buying in bubble tea supplies and it will create less hassle to buy Fructose for you staff... then go for it. Also consider your USP for your products. If people expect more "natural" drinks, then making a sugar solution from scratch might be your better option. :) Hope this helps!

@@BubbleTeaKristin amazing reply! Really appreciate you for taking time to explain this much. Thanks dear. One final doubt, So, I'm buying a sugar syrup from bubble tea supplier now, do you think, it's better to make a own sugar syrup Instead of buying outside? I also felt, the syrup I'm using right now is taste more artificial . That's why I'm looking a different option. I want more natural taste

@@sharu6895 unless they're selling sugar that isn't real... If it's real fructose, it should taste good. You'll want to do a cost analysis though to see which is the more cost effective product. Is it cheaper for you to buy sugar and bulk and cook it down with water? Or is it cheaper for you to buy a 25 kilo drum of fructose and it's ready to go? For me personally, fructose was the cheaper way to go and I only needed to use a very small amount of it. Whereas sugar was quite expensive at the time and I had to use more of it to get the same sweetness level. But I would say it's a combination of both taste and cost. Good luck 🤞🏻

Hello 👋🏻 I think the best option for a syrup solution for sweetening drinks and such is a 2:1. Usually white sugar. (Two parts sugar to one part water.) Heat it up and make sure it's fully dissolved. But for a brown sugar, solution... It's a bit more difficult. But either way, a 4:1 or 5:1 ratio or more. It really needs to be thick. I err on the side of making sure it's super sweet opposed to not sweet enough. The longer the heat... The more the water will reduce and the liquid will be more thick and viscose. But not too long or high... Or it will cook to a candy after it hardens. It will take a bit of time to figure it out completely... But trials and time are your friends! 😁

Definitely so good 😊 100%

I've not personally used an "automatic mixer". From your experience, how much do they cost vs a rice cooker, and how much time is saved? What is the cleanup like also? Happy to learn!

😅 I'm in the UK. In my shops we used Boba Box UK 👍🏻

Are you doing a fresh oolong? Or Smokey?

@ I’m using osmanthus oolong tea leaves

​ @sarahvan3826 IMO adding Osmanthus to Oolong is like adding Jasmine to Green Tea: They go really well together and in my opinion bring out the best in each other! I think you may need to run a few side by side comparisons to figure out the two ideal variables for your tea: Temperature and Time. (keep the amount of tea leaves you use the same for each experiment). So for example in one trial, 90 celsius; in another do 80, then 70. Same for time: 3 minutes, 5 minutes and 8 minutes, etc. But only change on variable at a time. Then what I do is keep a notepad. I make notes of what I taste... how much bitterness, what scents or flavors are strong in that brew. Do I like it? etc. It's really personal preference (sticking within that approx) Hops this helps! Feel free to let us know how it goes. 😁

@ that’s a great idea thank you so much! :)

@@ilyasmohammad5045 That's great advice about working diligently, whatever task you've taken on in life at the time. Whether it's working for yourself or someone else, hard work and dedication goes a long way. 👍🏻

Hello 👋🏻 Yay! Glad you've found value in my videos 😀 So for the in between size... I would just multiply everything by 1.5 So instead of multiplying everything by 2 (or doubling the recipe) simply do 1.5 As I'm working in ml (millilitres) this is very easy. But if you're doing ounces it's maybe more difficult. However if you're having any difficulties, just use Google to transfer the basic ingredients to ml. Then line it up. Next line down multiply by 1.5. next line down by 2. So that will give you three different sized recipes. Then transfer back everything to ounces if needed for your shop. I find millilitres easier to use for drinks personally. It's easier to work with when experimenting with drinks measurements and more precise. But remember I was also raised using ounces in the US and it took some time to get used to ml. But once I learned it and really understand it, it makes WAY more sense to me now than ounces 😅😅😅 Anyways, just a side note. 😂 Good luck!!!!!

Awesome 😎 That sounds fun. Thank you for sharing 🙏🏻

Hello. Simply double the recipe in this video. 👍🏻 This recipe is roughly a half measurement of your 24oz. So double the ingredients (or multiply everything by 2). Remember though that the ingredients I'm using maybe taste different than your own. So you might need to add or more less of something to get the desired overall taste. Because not all bubble tea supplies are the same around the world. 🥰 Hope this helps!!!

Hello 👋🏼 Feel free to check out my website: www.BubbleTeaExpert.com There is a contact form on there for any business related inquiries. 🧋😇

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😅 Good question! Method wise, I am not partial to either. Taste wise, I think I prefer the factory. But maybe it's because that's what I'm most used to and expect it to be like. 😇

@@BubbleTeaKristin that’s good, I actually wants to open my own Boba tea café, you’ve inspired me 😌

@@KaraboPhiri-f1s awesome 😎 I wish you all the best! Hopefully all my interview videos with boba shop owners will be useful in your endeavors! 🥰

I always do hot to prevent that chalky mouth feel aftertaste 👍🏼

Hello 👋🏼 Here is my video on how to make a large batch of black tea for your shop. kzbin.info/www/bejne/favQZouAoKuhZ7M Nobody waiting over 15-minutes for a drink in my shops. 😅

Ya! It's a fun idea! And both a tasty and delicious drink combo!

Hello 👋🏼 If you haven't already, it might be worth watching my video on how to brew a large container of green tea: kzbin.info/www/bejne/janGaoyZlsp5nZo The process I use to make drinks is very different perhaps than other places. I brew a very strong tea concentrate that can be added to both hot or cold drinks... Depending on your process you decide on for your shop, my tea concentrate concept is that if you are letting it get to room temperature or cold in the fridge, it's okay as we will be dissolving either the syrup or powder with hot water to begin with. Not remembering the exact video you are referencing to, I think there are some key basics that need to be addressed for what will be your drink making process: Are you planning on brewing a fresh big batch of green tea everyday for your customers? Or are you planning on brewing it in advance and keeping it in the fridge so it will be cold? Also, will your green tea be used for any of the powder or fresh milky drinks? These are all variables that business owners need to ask themselves as the drink must taste the exact same way everyday. And there are no right or wrong answers, but the process and the temperature of all ingredients need to remain the same everyday in order to get the exact same volume for every drink in order for the drink to taste exactly the same once the ingredients are put into it. Hopefully this makes sense and my reply has been helpful or something to think about. 💯👋🏼🎁😇🧋

🤣😂

P.S I had trouble in the cooking of the tapioca pearls in that first time because as they cooked they requested some jelly fluid that stick them together it was hard to separate them is that common?! What to do if they cooking but sticking together by that jellish stuff?!

Definitely give it a try again. This video is better suited for a smaller batch to make at home. But make sure you get any extra uncooked bag into the freezer ASAP before it goes off! Then take out a small amount and give it a try. Boiling and timing stays the same no matter what. Good luck!!!

What brand of long-cook type tapioca pearls were you using?

@BubbleTeaKristin it's from The inspire foid company, and it's says in the bag that is jelly confectionery tapioca pearls to be used in bubble tea drinks, desserts and ice cream I bought it on Amazon

It came in a vacue sealed bag, and I tested it, and it smashed into dust between the fingers