作法
- 1公升水大滾後下木薯珍珠——它們會沉底。輕攪一下避免黏鍋，煮25分鐘（更大顆需更久）。
- 熄火加蓋燜15分鐘——珍珠以餘溫繼續熟成。瀝出。
- 做黑糖漿：黑糖與60毫升水入小鍋燉4分鐘成糖漿。將煮好的珍珠拌入糖漿中，既上味又防黏。冷藏。
- 泡茶：沸水沖入散茶葉，浸5分鐘（台式珍奶的茶要泡得濃，幾近微苦）。濾出茶湯，下糖攪溶。降至室溫後冷藏。
- 組合：兩只高玻璃杯各放2大匙冷珍珠（喜多者可酌增）。加入冰塊。倒入冷茶至四分之三滿，再倒入冷牛奶——奶會在茶中暈染出那拍照角度的雙色漸層。
- 立即附上粗吸管享用——管口必須夠粗，讓珍珠能順利吸上。喝法是先攪勻、再吸茶嚼珍珠交替進行。
Common questions
Can 珍珠奶茶 be made ahead?
珍珠奶茶 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 珍珠奶茶 spicy?
珍珠奶茶 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 珍珠奶茶 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 珍珠奶茶 to make at home?
珍珠奶茶 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 珍珠奶茶 be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
珍珠奶茶於1986年誕生於台中——多數說法歸功於春水堂或翰林茶館。這款飲品於2010年代席捲全球，從台灣擴展至北美、歐洲與澳洲。木薯珍珠（boba）以樹薯粉製成，咬感Q彈，台灣稱之為「Q」——一種台灣飲食特別珍視的口感特質。當代變化版包括奶蓋與水果珍珠。
