I remember a summer day on a school trip to Montreal where I tried my first bubble tea in Chinatown. It made a nice big Sun and I fell in love with this surprising beverage. Back at Lac-St-Jean, the offers of bubble tea are quite rare and I always wondered how it could be done even. That’s why I had a burst of joy when I discovered the pearls of tapioca at the market of the old port of Quebec! I thought you’d share my discovery here with refreshing flavors to accompany your summers! Ingredients
- 1 cup tapioca beads
- 1 honey melon
- A dozen kumquats sliced
- 4 sachets of oolong tea or white to choose from
- 3 cups water
- 3 c.s. of honey
- Large straws (see note)
- BREW tea bags in water as instructed by tea. It is very important not to have too high a temperature for white teas and oolong and to respect the brewing time to avoid having a bitter tea. Let cool.
- To cook the beads, bring a pan filled with water to boil. Add the tapioca beads and cook for 15 to 20 minutes, stirring occasionally to prevent them sticking to the bottom of the pan. Allow to rest in water for 20 minutes, then rinse the beads in a colander with cold water. Book.
- Slice the honey melon to obtain pieces of about 3-5 cm and put it in the Blender until almost liquid consistency is obtained. To help, you can add 1 cup of brewed tea in step 1. Add the honey and mix again 30 seconds.
- Fill a pitcher of ice, add the honey melon mixture, sliced kumquats and tea and mix well.
- Put 1/4 cup of tapioca beads in individual glasses and then pour the tea to serve.
Note. This tea is better drunk with a large straw to be able to enjoy 100% of the surprising tapioca bubbles. They are still hard to find, however you can do like me and ask the employee at the Couche late if you can take 2-3 straws that serve for the slush. They are perfect for this beverage!