Business Package

php 55,000

• Training for milktea mixes

• Use of Sofia’s Milktea logo
• Manual cup sealer with film
• 1 thermometer
• 5 pieces scooper (10ml)
• 200 pieces 22 oz cups
• 200 pieces 16 oz cups
• 1 sack creamer
• 1 fructose (25 kilos)
• 5 kilos Tapioca
• 1 wintermelon syrup (5 kilos)
• 1 Lychee syrup
• 1 strawberry syrup
• 1 green apple syrup
• 1 almond powder
• 1 okinawa powder
• 1 Taro powder
• 1 Dark chocolate powder
• 1 kilo straw
• 2 pieces shaker cups
 INTRODUCTION TO MILK / BUBBLE TEA

- More widely known and originally called as “Bubble Tea” due to the Tapioca Pearls’
resemblance to bubbles.
- Also known as Nai Cha, Pearl Tea, Boba Milk Tea.

A BRIEF HISTORY ON MILK / BUBBLE TEA

- For as long as we can remember, brewed tea has always been a favorite with the Chinese. In
1983, Liu Han Chieh, a tea shop owner in Taichung City, Taiwan, began experimenting in his tea
mixes by adding marble like starch balls (tapioca). Soon, this experiment made his teahouse,
Chun Shui Tang, very popular around the area and would later on be featured in a Japanese
television show that propelled Chieh’s supposed experimental drink into a big time industry.

INTRODUCTION TO THE DIFFERENT INGREDIENTS USED IN MAKING MILK / BUBBLE TEA

TEA LEAVES / TEA BAGS

• Assam Black Tea – grown in the Assam Valle of India. Also known as “red tea” or “hongcha” in
China due to its reddish appearance right after brewing. This is the most common base for milk
tea mixes here in the Philippines
• Jasmine Green Tea – unlike black tea, green tea is un-oxidized. It’s gaining rapid popularity
because of its unparalleled health benefits. It’s sweet, mellow and minty taste make it an easy
crowd favorite for fruit tea mixes.
• Ceylon Tea – grown in five different districts in Sri Lanka. Ceylon tea leaves are grown in areas
that are 4,000 above sea level. Ceylon tends to be lighter than the normal tea thus making it
perfect for fruit tea mixes if black tea is desired.
• Earl Grey Tea – plain black tea that is infused with the citrus flavor of bergamot (similar to
orange blossoms) thus giving its brew a bright, tart-like taste unlike other black teas.
• Oolong Tea – also known as “the connoisseur’s tea”. Oolong is often described as in the middle
of Black and Green tea.

SWEETENERS

• Fructose – the most common choice of sweetener for milk tea mixes for its “perfect level of
sweetness” taste and health benefits as compared to regular sugar.
• Black sugar – believed to be the “best” kind of sugar because of its distinct taste and health
benefits.

CREAMER

In the milk / bubble tea industry, the type of creamer that is universally accepted is the NON-DAIRY
CREAMER. This is to ensure that even the lactose intolerant people are still able to enjoy milk / bubble
tea.

SINKERS / ADD ONS

• Tapioca Pearls – Marble-like starch balls that when cooked, have a chewy texture and delighting
taste. By far the most famous sinker / add-on in the milk / bubble tea business today.
• Grass Jelly – , its number one benefit is its effect in improving the digestive system.
• Egg Pudding – another fast rising crowed favorite due to its taste and cake-like texture.
• Natta De Coco – crystal jelly like mini-bars that have a sweet taste and chewy texture.
• Coffee Jelly – the coffee flavored version of Natta De Coc
Instruction Guide

A. Tea Brewing – Loose Leaves:

Assam Black Tea Jasmine Green Tea Ceylon Black Tea
Amount of tea leaves 100g 100g 100g
Amount of water 4500cc 5000cc 4500cc
Instructions Boil water. Once water
is boiling, turn off heat
Boil water. Once water and let it cool down for Boil water (100
is boiling, turn off heat a few seconds, the degrees). Once water is
then immediately put needed temperature boiling, turn off heat
in tea leaves. Let steep for Jasmine Green tea is then immediately put
for 10 minutes. Filter 80 degrees. After in tea leaves. Let steep
and transfer to a cooling for ONLY A FEW for 8 minutes. Filter
container. SECONDS, put in tea and transfer to a
leaves. Let steep for 8 container.
minutes. Filter and
transfer to a container.

B. Tea Brewing – Tea Bags

Assam Black Tea Jasmine Green Tea
Amount of tea leaves 1 tea bag (60g) 1 tea bag (60g)
Amount of water 3000cc 3000cc
Instructions Boil water. After Boil water. After boiling,
boiling, use a use a thermograph to get
thermograph to get water’s temperature, it
water’s temperature, should be at 75 degrees C.
it should be at 95 Once at 75 degrees, put
degrees C. Once at 95 tea bag in, stir and make
degrees, put tea bag sure to completely
in, stir and make sure submerge then let steep
to completely for 7 minutes. Filter then
submerge then let transfer to a container
steep for 30 minutes.
Filter then transfer to
a container
C. Sinkers/Add-ons

i. Tapioca Pearls (big)

Big Tapioca (2.3)
Amount of pearls 1000g
Amount of water 5000cc
Amount of white sugar 150g
Instructions 1. Boil Water
2. Once water is boiling, put tapioca and
continuously stir until it pearls rises or
floats.
3. Once you see them floating to the top, let it
boil for 25 mins with the lid HALF COVERED.
4. After 25 minutes, turn off the lid and let the
pearls steep in the hot water for another 25
minutes with the lid TOTALLY CLOSED.
5. After 25 minutes, pour tapioca in a strainer
and wash in running water for at least 30
seconds until you see no more starch
residue.
6. Put washed tapioca in a container and mix in
the sugar thoroughly.
 ii. Grass Jelly/Black Jello
Amount of grass jelly 1000g
powder
Amount of brown sugar 1000g
Amount of water 12000ml
Instructions 1. Boil Water.
2. While waiting for water to boil, take grass
jelly powder and brown sugar and mix them
together (dry) in a separate container. Make
sure that you mix them together well.
3. When water boils, pour in mixed powder
and mix until completely dissolved. Let boil
for about 1 minute while mixing then turn
off heat but continue mixing until you are
sure that both powders are completely
dissolved.
4. After thoroughly mixing, transfer into mold
and let cool.
*NOTE* You can adjust the amount of water to
make it harder of softer.

Egg Pudding

Amount of egg pudding 1000g

powder
Amount of brown sugar 140g
Amount of water 6000ml
Instructions 1. Boil water
2. While waiting for water to boil, take egg
pudding powder and brown sugar and mix
them together (dry) well in a separate
container. Make sure that you mix them
together well.
3. Once water is boiling, pour in mixed powder
and mix until completely dissolved.
4. After completely dissolved, transfer into mold
and let cool for 5-8 hours
*NOTE* This is best done at night, so that by the next
business day, you have egg pudding stocks.

iii. Milk Foam (new Rock Salt and Chees Foam)

Milk Cap Powder 100g
Fresh milk (Nestle and the 200ml
likes)
Hot water 200ml
Instructions 1. Completely dissolve 100g powder in 200ml hot
water.
2. Add in 200ml of fresh milk then stir completely.
3. Using the milk foam “special tool”, pump the
mix for 40 to 50 times.
4. Transfer new milk foam mix and serve.