You're welcome Poppy 🤩🤩🤩

Thanks 👍🏻 and you're very welcome 😎

You're very welcome Jessica! Thank you for your nice comment! Welcome to our KZfaq community here 🙏🏼

You're welcome 😁 Thanks for the comment ☺️

Any time!

You're very welcome 🤗😁🙏🏼😇💯

Yay!!! 👏🏼

Yay! Me too!!! Thanks so much 👏🏼👏🏼👏🏼

Thank you 🙏🏼😇😍

Thank you 😊

Yes 😍

You're Welcome 🌟

Hello 👋🏼 Yes - this is definitely concentrated!!! You're only going to use a small amount for making drinks. I created this technique so the tea volume would stretch out longer. Here is a video I made using the black tea, with my own recipe I. used in my shops... hopefully it will make more sense regarding the concentrated brew! 😇 Good luck to you! kzfaq.info/get/bejne/jOCRiN2GyZOah3k.htmlsi=bhM7QTFOF9GQpcEZ

Hello! Yay! Thanks for watching. :) My shops were in the UK so I purchased all that from 'Boba Box UK'. Hope that helps!

Hi 👋🏼 Yes! Great idea 👏🏼 Perhaps this will be the next video release...😁. Thanks so much for subscribing 🥳

Bubble Tea Kristin it’ll be awesome if you do show us how to brew your jasmine green tea in bulk as well! You’re videos are amazing! I tried a few of your recipes already and they’re all delicious! Thank you again! :D

Thanks so much! 👍🏼

@@huskywolfpop kzfaq.info/get/bejne/jd6TbLyUxsuql2w.html Link to my big batch Jasmine Green Tea video for the thread 👍🏼

Hello 👋🏼 Thank you for your kind message. I bought them online through a UK company called Pattersons, but also there are other companies which supply similar like Nisbets. Hope this helps 😁

Wow, you have definitely done your research. Yes, with the method that I do, the tea tends to be around 70° C while it is being added to the powders. This helps to actually melt and break down the powders as opposed to putting in a cold tea and therefore the powders might not melt, they might be quite gritty, and they won't really dissolve very well to be honest. 🤔 Yes I have seen other techniques such as you mentioned where they cool down the tea. This is a good idea if you plan on storing it in the fridge for long periods of time as well. Because obviously making a drink with hot tea as opposed to cold tea will give you a different volume measurement at the end, depending on how much of the ice is melting, etc. Whichever method you choose to do, make sure that the staff knows how to do it and it is done the exact same way every single time. Because we did the hot tea method, it wasn't about keeping it boiling hot throughout the day, but as I mentioned at the exact same temperature roughly... That little bit of heat in my opinion definitely makes a difference when working with bubble tea ingredients, before cooling it down to be ice cold. And I can honestly say that the insulated tea containers I used kept the tea at a good hot temperature throughout the entire day. This is another reason why we did smaller batches because that way adding hot to it throughout the day kept the temperature up also. Hope this helps!

Hi Anndei, Thank you for the kind compliment 🙂 The tea doesn't need to stay warm, but I personally think the flavor is better in keeping it warm, opposed to it going room temp, but there's probably not going to be that much of a taste difference. If the tea is mixed in room temperature though, you may need to put in a little more hot water in order for the drink to be able to melt down all the way when it is shaking. So just keep that in mind 👍🏼

@@BubbleTeaKristin thank you!! I will definitely take that into consideration.

You are so welcome!🧋🧋🧋🧋

Hi Georgina, I would say start off with one daily batch for your shop. (5 litres) Then as you start to continuously make a a second batch each day, then start to make a second batch in the morning to make life easier. I don't know of any giant thermos similar to mine that will hold more than 2 batches comfortably anyways... so on a very busy day, you may find you/your staff making 3 or more batches (2 in the morning and more throughout the day) depending on how busy it is. Hope this helps :) p.s. if your shop is only small, then you can use a smaller insulated container, like 8 litres... but if it is larger or you know you'll be busy, go for a 10-litre or 12-litre container. 🤩

I personally used and LOVED Roasted Oolong. It had a deep smoky flavor. And I used the exact same technique to brew it. Loose leaf. Hope that helps...? 🤩

Hello Soknin, Yep 👍🏻 I had other videos on my channel where I'm in my shop showing the recipe step by step. Mango Milk Tea and Mango Fruit Tea. They both use the same tea. In the Mango Fruit Tea video I'm probably using a green tea, but the measurements would be the same, and even more delicious with Assam. 🧋😇😎

Excellent! 👍🏼

Hello 👋🏼 Thank you and you're welcome 🤗😁 The syrup bottles came from the manufacturer. Powder containers were from IKEA. ☺️

@@BubbleTeaKristin Thanks for your prompt reply🤗

Thanks @Beverly! Great question!👍🏼 I had that unit custom made for the size of the counter and tea urns... It was difficult to source anything strong enough at the correct dimensions... so I found a welder who worked with heavy duty stainless steel instead. 😂

Ah yes! I'm sure you can 😍🥰

Hello 👋🏼 Thank you for the kind compliments 😍 Happy to know I can make a difference ☺️ So... Could be a few things... First off, brand. Every brand is different. I've experimented with different ones over the years, cooking them the exact same way, and some yield more firmer results whereas others are bigger and bouncier or softer. Could even be sold as the same size tapioca ball raw, but when cooked has different shape, color, form and flavor. Just like as there are endless possibilities of bubble tea powder and syrup brands, there are only a handful of tapioca pearl brands but each one would make a difference. Next, in smaller batches, you could experiment with different timings. This makes a big difference. So for example rather than in the boiling phase leaving it for 30 minutes, you could try doing it for 45. Adding on that extra 15 minutes or 10 minutes extra, but thereafter doing everything the same. Then put it in a drink as you normally would and see what the results are. Or alternatively, the last phase where you are leaving it to sit, leave it to sit 10 to 15 minutes longer and see how that goes when you put in a drink. This will probably make a big impact. But try it in smaller batches and be sure to keep notes, and make the drink the same every time too so you get scientific type results every time. 👋🏼🤩 Hope that helps!

@@BubbleTeaKristin I am really thankful, you are such a nice creature I am actually a new follower and you have a great experience and an amazing personality 🖤 god bless you thanks alot for ur hard work and care .

You're welcome! The tea container I got in the UK through a company called Pattersons. But Nisbets also sells similar. Hope that helps😁

Hello 👋🏼 I'm not sure if I understand your comment... Do you perhaps mean Powder Mix? And I'm not sure if I know what blended creeme is either. LOL 😂 Sorry about that. But if you're looking to make a milk tea, I have loads of videos on how to do this... Here's one for example using bubble tea supplier high quality powder ingredients. kzfaq.info/get/bejne/jOCRiN2GyZOah3k.htmlsi=bhM7QTFOF9GQpcEZ Hops this helps! All the best to you!

Always Experimenting 👍🏻

In the UK, and Europe, a great supplier is 'Boba Box'.

Hey Danielle, It's great that you've worked at a bubble tea shop before, so you already sort of have your own preference of how things are done. I've seen the automatic tea machines, either in large batches or smaller individual ones. And really it just comes down to your own personal preference of what you found you preferred as an employee and what you think your future employees will prefer as well. There's definitely pros and cons to each approach, and it all just really comes down to your own personal preference. But like I said, you have the experience now of working and a bubble tea shop so it will be much easier for you to make decisions for both yourself and your future staff. 😇🧋😎 All the best! 🤗

Abrió la tienda ?

I have been working in Chinese bubble tea shop since 4 years I can juice many types of items. I am working in Chinese bubble tea shop in Dubai

Hi. Have you checked out my Matcha Playlist yet?: kzfaq.info/sun/PLK7g_t77IW0IAB76hgBawSjd_m4-anUnN If you're simply looking to do a simple Matcha drink, with matcha and water... I would suggest a flat teaspoon of very good quality Matcha powder with a dash of hot water, use the bamboo whisk like I do in my videos until it is until there are no lumps. At that point then you'll either want to add hot water to drink it as a hot Matcha beverage, or add some room temperature water with some ice and then I'll be an iced Matcha drink. Matcha it is very healthy as you know and keeping things as simple as possible is best for one's health. Hope that helps!

I've never used cold brew tea in my drinks before, but please let us know how it goes 🙏🏼😇

Abrió su tienda de té 🍵?

De nada 😇

Hello Cody, Excited for you on your journey! Congratulations! My shops were in the UK so I used a supplier called 'Boba Box UK'. Might be worth seeing what they have an are willing to ship internationally depending on where you're located. I got my tea urns from them also... yes they're insulated like a giant thermos and I never had any issues for 5+ years from them. I used the 12-litres volume, which gave me the option of using them for events as well making 10-litres of drink recipes at a time if needed. I always had spares on hand. 😀

Hi again! You always have great questions! I believe you're referring to my Thai Iced Tea Party video, which can be found here: kzfaq.info/get/bejne/bNCPjapond-nfJs.html In short: It's completely up to you which way you store it! 🙌🏼 In long: If you do decide to store it without the Condensed & Evaporated Milk, still be sure to dissolve the sugar while it's hot. Also, consider the fact that the Condensed Milk tends to blend better with beverages while they're warm or hot. I often put condensed milk in my coffee or espresso... but if I try to put it into my iced coffee, I must mix it in before the beverage is iced. Same goes for the Thai Tea. If your main brewed raw Thai Tea is already cold, it will be less easy to thoroughly mix together the two. In Summary: I find it easier to do the mixing of all the ingredients while the temperature of the liquid is hot/warm. Then I simply serve it over ice, or keep cool until I drink it, and then dilute it a bit with a little water or milk. This method I feel works the best, especially if I'm planning on storing it in the fridge for consuming over the following days. Regarding the Thai Tea restaurants, each will have their own way of doing things, probably that's easiest for them. The way I teach Thai Iced Tea in all my videos is "street food style" from Thailand. Some eating establishments I notice serve it bright orange raw color with ice, having only pre-melted the sugar, and then they pour half & half on top or a whole milk. Other places I've gone serve it pre-mixed similar to my way... But never have I experienced one in the UK or USA who truly makes it like they do on the streets of Bangkok... probably because it takes extra time and observance for the staff member, and they have too many other things to worry about than serving the perfect Thai Iced Tea I think. 😂 I hope I was able to answer your question! I know exactly what/why you're asking. 👍🏼 p.s. One other thing to consider: once you open a can of condensed milk, you need to store it in a plastic container anyways. So if you're using my recipe, which in theory would be using a whole can of it, might as well throw the whole thing in, right!? 😂 Take care! 😁

You're very welcome 😁 So it totally depends. We'd go through a 500gram bag every other day... But some shops easily do one bag a day. Depends also on tea strength being brewed... If it's a week day or weekend, if the shop is really busy, what's their PB for sales... Etc. Hopefully that gives you a rough idea though. 🙏🏼😎

Using the plastic square Tupperware containers, filling them up in the sink, and refilling the hot water urns. The urns needs to be descaled once a month for longevity. 👍🏼

Hello 👋🏼 Well, I used a milk tea recipe with the black tea, which had 150ml in each drink... So 5,000ml (5 litres) divided by 150ml gave me 33 drinks... But remember that the tea leaves hold onto some liquid... so even though we're putting in 5 litres of hot water... we might end up with only 4,500 ml left. That divided by 150ml would be around 30 or thereabouts still. 😅 If you use more or less of the tea in your recipe... you'll get a different final amount. Hopefully this makes sense. 😇 I find it MUCH easier using ml instead of ounces and gallons... 1 litres is 1,000 millilitres. 👍🏼 Easy!

Each night the staff refilled the water boiler and boba cooker. This allowed the water to get to room temp for morning crew to turn it on. But if you have a large amount of hot water through your tap or faucet, then use that instead each morning. This cuts down on time to boil. Each morning the staff would come in and turn it on while prepping everything else. They would get to boiling at slightly different times, at which the staff would continue prepping all the way through until the boba was cooked and the shop was ready to open. Working with one opener and one closer only, it was 30-min closing or less, and 1.5 hour opening. Once a week the hot water urn was emptied into the sink after boiling for the weekly bleaching of all items. This was partially because we had such hard water, and once a month it was descaled too. Hope this helps. 🥰

Oh, I’m also trying to do strawberry milk tea in one of those 5 gallon containers as well.

Hello Marvito, Thanks for the kind compliment. Glad you found it too! Wow. I hope you have enough time to experiment before the event, because it can be tricky to get it right the first time. Large batches are never as easy as single drinks in the beginning 🧐. I'd say, make up 5 liters today. And use small amounts to experiment with. For example take 100 of it add some of your syrup, stir,, add 200 cold water and some ice, stir again and see how it tastes. You might find that you need to add fructose or more syrup, etc, or more tea or less tea... Then whatever you decide, if that works for ALL the flavors of your event, you can safely use that ratio and add water to the whole batch (multiplied by the quantity) Hopefully that makes sense. Don't put ice into the Cambros or it will melt and dilute the flavor. For the strawberry milk tea, do you need to have it pre-made? Or could you in theory have some milk you're adding in to the very top? I don't know who your target market is, but why not go Boujee and layer in the drink? If you're using syrup, put that in with some strong black tea, stir, add ice and top with milk. (Or the opposite say) Will look really nice and more "fresh"... People might be willing to 'donate' more if they feel it's a premium product. Just throwing ideas out there. But definitely use today to experiment with at least 10-20 drink combinations, strengths, etc Good luck and I hope the fundraiser is a success!!!

OMG Kristin you are the best! Thank you so much for sharing this info with me 🙏🏽 I’ll be doing the testers today! For the strawberry milk tea, I’m going with the creamer to be on the safe side because people might be lactose intolerant. Also, because it’s going to be a large group setting, I was going to make it in a large batch as well. The girls were going to be making it for family and friends themselves so I was trying to make it as easy as possible. And who knows… maybe this thing goes well and I start up my own popup boba business. 🤷🏽 Once again thank you for your time, and thoughtfulness in helping me for the fundraiser. ❤ I will let you know how it goes! Marvin-

Hi Kristin! I never got a chance to tell you thank you for all of your help! During the last fundraiser we did, we were able to make $500 in only 3 hours! We are now going to be doing our kids Harvest Festival next weekend! So I do have a question for you if you don’t mind me asking. The parents were wanting to do a decaffeinated strawberry milk tea. The strawberry part I have down, I’m just wanting to know what type of tea do I use for it? I have the ability to go to a restaurant supply store so I can buy it in the large amounts as you have. Once again, A BIG THANK YOU FOR EVERYTHING!

You can do whatever temperature you like! I know many shops who boil the black tea over an open flame even... It's all preference for the final product. Best to experiment for you and your customer's preferred taste preferences! 😇 For my shop, this is the temp I used, which was safe for my staff and gave great flavor for the tea brand we were using.

Hello 👋🏼 Personally I think if you brew it using the method I am showing here, the flavor will be stronger. A machine that only percolates coffee, such as a coffee machine, is not saturating the leaves fully for an intense extraction of flavor and brew... I would say give it a try and do a side by side taste test comparison to figure out which you prefer more. 😉

Hello Emma, that's a great question. So on my website I actually sell a large batch recipe for events, specifically using the same technique that I do for my normal milk tea from powders series, but just on a larger scale. (www.BubbleTeaExpert.com) The thing you'll want to bear in mind is that the volume/weight of a powder will be different for each flavor... And this is where people tend to get it wrong. So it'll probably take some trial and error but it's totally doable. It is easier to store a fruit tea from syupe in a jug than it is a milk tea. The difficulty with milk teas is that even if you blend it it really well with hot water and then brought the temperature down, there will still be sediment a few hours later at the very bottom. So either make sure that you stir it each time before you serve it, or alternatively you can look into keeping one of those drink churning machines off to the side and just have it going all day. (The type that keeps it cold too). That way all you do is just put your cup underneath the spout and pour out. The other thing you want to make sure of is that you're either adding the tea to the pre-made liquid mix each time, or you're making a new full batch of it all everyday all mixes together. Because the tea is the one thing where the flavor will get ruined from being old. Hope that makes sense.😇

Hi Jennifer, This is a REALLY STRONG brew 😂 - so for a 350ml drink, you'll only use between 100-150ml of the tea brew, then add maybe about 50ml hot water, or 100ml cold water... add some fructose or sugar, and fill the shaker with ice and shake really well until majority of the ice has melted. This is how we served it as a plain iced option with sweetness. I guess it sorta depends how many iced teas you'll be making really... if you know the exact amount, you could try cold brewing also. 🤩

Hello 👋🏼 I don't personally buy herbs, but for the teas, I simply used the equipment seen in this video. I bought all my tea in bulk from a bubble tea supplier in the UK called 'Boba Box UK'.

Hi Aldian, Thanks for the major compliment ❤️😍😉 Which country are you? If you're in the UK or Europe then I know the answer, but outside of those, you'll simply want to do a Google search for Tea Turn or Giant Tea Thermos or similar keywords until you find what you're looking for. Cheers😁

I live in Europe :D Is it in Ikea? or... I've been looking for something like that for a long time Kristin, if u would tell me, it would be life changing haha

You maybe surprised to find that the giant tea urns are quite pricey! For the UK and Europe I would recommend 'Boba Box'. Even though the prices may seem a bit higher at first, if you take the time to do some research to find the same or similar, they're actually going to be at cost with import fees from other companies, etc. So I'd def recommend reaching out to them first and going from there. Hope that helps!

@@BubbleTeaKristin thank you kristinn

Great question! I had it custom made. Stainless steel. I measured up what my tea urns and water boiler would be, added a bit of space for good measure, and found someone locally who welded. Such a great investment!!! 👍🏼👍🏼👍🏼

You'd easily be good for a day! That's why I usually did 5 litres for a normal day, and 10 litres for a busy day. Just depends on how many drinks you usually are serving each day. If you're not sure, start with a smaller batch and just add to it throughout the day. At the end of the day, throw it all away and clean the inside out really well 🤩

Of course I do! 😅. kzfaq.info/get/bejne/bNCPjapond-nfJs.html (Everything you need to know - watch the whole video and look at the description for more details too.)

Hi Flower, On a normal day, a single batch of black tea would suffice for my Coventry shop location. The only time we would make 2 batches is if it was the weekend, or an event was taking place, special promotion, etc, or daily for my Cardiff shop, which used black tea like it was 'going out of style' If we did two batches in the morning, it would all go into the 10-12kg tea storage container, which is insulated. It's easy enough to make more tea later if you need it though... you could even pre-measure out the tea, and when your staff knows the tea is getting low, simply pour in the hot water, put in the tea, set a timer, and let it brew. Once you've done it a handful of times, it's easy enough to do real quick! Hope that helps :)

Hello 👋🏼 The tea flavor is strongest from the first brew. If you're making more tea later that day, I guess you could add more dried tea to it and re-brew... But I'm not sure how much and what the strength would be. But worth a try. Let us know how that goes for you. We always only used a fresh batch every time. We also had a recycling and compost program anyone could collect the used tea leaves every day too.

Hello - I never did 'cold brew' tea for any of my teas so I'm not sure the best way to do this. Perhaps you'll need to search online for this. Good luck 👍🏼

I used 'Boba Box UK' in this video. This tea is their basic Assam black tea. Hope this helps. :)

Hi NaNa, If by percolator, you mean the Italian or Spanish coffee brewing system over a stove? Or do you mean a large size coffee brewing system that is used for large gatherings? I have no knowledge of brewing tea in the first two, however I have seen large tea brewing systems, similar to giant coffee makers. I don't know how much they are or where to source them but it is definitely something you can look into if you're interested. 👍🏼 I assume the latter option works quite well as very large bubble tea shops use this system.

Because I was in the UK for my shops, the best tasting & inexpensive option for bulk teas I used was from 'Boba Box UK'. But if you're making it at home, you can usually find loose leaf from the grocery store.

Hi Wendy 😁 Which country are you located? In the UK for my shops I purchased from 'Boba Box UK' 👍🏼

@@BubbleTeaKristin --I live in the U.S. Where can I buy boba and black tea in bulk? :)

Hey Brad, Thanks for your comment. I also put the details in the description... If it's a Roasted or Smoky Oolong, then you'd do everything exactly the same. Hope that helps.

Hi 👋🏼 By the time it actually makes it into the urn, it isn't 85 Celsius anymore. It will have cooled off drastically in those 10 minutes and will be the perfect ambiance temperature to start using for making drinks.

@@BubbleTeaKristin yes, i see! thank you so much.. your vids are very, very helpful.. more powers to you, kristin!

Hey! This video is an excellent resource for learning how to brew a large shop size batch of strong tea. Have you had a chance to check out my other correlating bubble tea shops videos where I then show how to make the drinks using this concentrated brew? Here's one for Mango Milk Tea: kzfaq.info/get/bejne/jOCRiN2GyZOah3k.html The reason I ask, is because although you could use this strong brew and simply add milk/sweetness to it to make a milk tea, it's really a strong brew for my recipes specifically. However, if you do use the instructions in the info section of this video, and you're interested to make a basic milk tea, you could definitely use it for that too. I would recommend doing it more Hong Kong style, by putting in a tablespoon of Condensed Milk to begin, maybe a little sugar too, and then add in some milk thereafter. How much is up to you preference. Then ice it really well and shake if you can. If you need more of any ingredients, simply add them in, a little trial and error, until you get the taste just right! Hope that helps! 😍

Good idea! Hmm... Probably tea straight up with some sugar, shake with ice, and add milk and evaporated milk for creaminess on top over the ice for a nice visual effect. 😇 If a hot cup of tea, then definitely dilute it with some hot water.

In theory yes. 😇🙏🏼😉

Well, it depends on your customers taste buds. Majority of well known shops use a strong black tea concentrated brew base, add in a bag full of bubble tea creamer, and after blending either put it into a churn machine, or an urn. Then they give the customer the option of sweetness levels. And simply add the pre-made milk tea, fructose, ice, and give it a quick shake after sealing it. I have a couple different recipes for this for sale on my website in a packet. It's quite common practice. But the measurements are different for what type of tea brand, type of creamer brand, etc. Hope that all makes sense. 👍🏻

Hey Tatho! Thanks for watching. If the tea is being kept 'warm' or 'room temp', then yes, if you're making it in the morning you'd want to throw it away at night. This is both for best taste, and prevention of bacteria.👍🏼

@@BubbleTeaKristin thankyou kristin ❤️🙏🏻

I have some videos where I give measurements, like this one: kzfaq.info/get/bejne/jOCRiN2GyZOah3k.html But usually between 100-150ml.

Oh wow! Good question... It would depend. If you're doing my method of making milk teas and fruit teas at 350ml... Then over 25 drinks for every 5 litres brewed. This is because you will lose a little bit of the liquid volume that goes into the tea leaves and can't be extracted, also if the measurements aren't exact. But yeah anywhere between 25 to 35 of my recipe drinks that use the black tea in them.

Hello @Green Hippo Tees. WOW - an intense question which needs my opinion! 🤣😅 Okay, so... I didn't realise in America that there was such a little amount of companies doing drop ship for the 'stainless steel insulated tea urn thermal', as I noted in one of my comments. See, I got mine from a UK company because my shops were in the UK. And in the 5+ years that I had them, I never had any issues personally. I know from experience that they shouldn't go into a dishwasher, or dunked into any buckets or tubs of water. But personally I didn't have the issue you mentioned of any water in the inside. This might be because the UK company I purchased from had an exclusive deal as a supplier and or maybe it's just not a popular product to drop ship, and/or maybe this is why on their website they sell them for a ridiculous price. Perhaps they have some sort of patent on them... 😅 Either way, it seems that you and probably many others are going to encounter this issue, and so it's best to look at alternative options. I looked into 'Bunn TDO-N-3.5' as you mentioned, and I do recall seeing this been a popular tea dispenser for many places in America. Another option for fresh tea, dispensers I've seen have been at places like I think it was Panera bread. They put in room temperature, premixed liquid into a clear, plastic tuning machine, and the machine does a good job continuing to mix it while refrigerating it at the same time. Size wise it takes up roughly a little more than the tea urn you mentioned above. Really, it comes down to if you want your tea to be hot or cold. This will depend on how you make your drinks, because the way that I make mine is I want the tea to be at a warm temperature throughout the day so then that way I am able to take the warm tea and mix it with hot water, sugar, powder, syrup, etc. and once the base flavors are dissolved in melted together, that is when I am the ice and shake it, and bring the temperature down. Some places don't do this, whether it be because they are using cold tea and simply adding in syrup and ice... Maybe they are keeping the tea in the refrigerator and every six hours or so making more batches and rotating them through the refrigerator so they are already cold... That could be an option if you were just using liquid syrups or pre-mixed syrup mixtures like Starbucks does where they are only adding ice. Either way, if you decide to go with a cold tea or warm tea, the drink end result MUST to be the same every single time the customer gets it. Meaning that one time the drink can't be made with warm tea, and the next time it's made with warm or room temperature tea, because the final product would therefore be different. I hope that this comment reply will not only help you to think about more options, but will also help others in their journey too. I wish you all the best! 😇

Hi @@BubbleTeaKristin ,thank you for your advice! As time has gone on, I have setup accounts with a couple of suppliers here. Once I setup accounts and sent my business license, etc. those 12L insulated tea urns are very easy to come by and as it turns out also very inexpensive. I bought 3 of them and had them in the same week. Anyone else having similar issues finding things, bubble tea suppliers have everything, but you have to go through the process of setting up an account with them including your Tax ID. Once I did that, I have access to stuff I didn't even know existed for bubble tea. :)

Hi Georgina, Interesting question! 👍🏼 Really the best way to explain it here is this: If you're looking to brew tea for a bubble tea shop, and you've watched my black tea video and green tea video for brewing a large batch, if you wanting to do smaller amounts all you do is keep halfing the recipe down until you get the desired amount of liquid in volume. (Ex: 4 litres becomes 2 litres becomes 1 litre, etc) But everything else will be the same in terms of temperature and time!!! 👍🏼👍🏼👍🏼 So for example if you're wanting to get a stronger tea but it keeps coming out weak, you simply want to add more tea. That is assuming that you're making a single serving of course. But if you are looking to do larger batches for tea shops, then take my base recipes for the large brewing and half them or quarter them down in terms of volume and weight, so that way you will still get the strength of the tea flavor. But don't change the amount of time. It's kind of like a scientific experiment and there are these variables such as time, volume, and weight. And it's just about getting them to the correct numbers and amounts to get the desired tea flavor end result. Hope this all helps and makes sense 😅🤣

I did a quick Google search using this: 'stainless steel insulated tea urn thermal'. I was able to find a few websites which sell similar. I only made enough at a time for 4-hours, and then made more. This way the tea was always warm and fresh. If there was any left in the bottom, we'd add in more hot tea to it. But always throw any left overs away at the end of the day, clean it out, and turn it upside down to dry over night.

@@BubbleTeaKristin Perfect! Thank you! We are a card and game shop, but this summer we are becoming a game cafe with sandwiches, cold brew coffee and boba! I'm currently watching ALL your videos for any and all info on running a boba shop! Thanks for all the great info!

@@yellowbrickcardsandgames5438 awesome! You're very welcome 😁 All the best to you!

My shops were in the UK. I enjoyed using Boba Box UK 👍🏼

It's a great idea for a future video! In the meantime, here is an example of a recipe you can use, which I've supplied to some clients I've mentored with. I would personally omit the sugar (unless you're doing a festival). This way the staff only needs to add in whatever amount once they put it into the customer's cup give it a quick shake after sealing. Classic Milk Tea option 1 - approx measurements and variables. 9 Quarts of 60-90C (140-195F) Hot Water Put 1 bag Golden Tea Sit for 25-60mins mins w/ lid on (preference) (Strain through sieve) 1-2 bag of Creamer Powder and 6 cups Brown Sugar (or try 2 kilo mixed raw & brown sugar) Mix well using large whisk until sugar dissolves Strain through sieve again and Add 2 quarts of Ice water Date Stamp item (ex: Classic Milk Tea 6/17) Hope this helps 👍🏼 Put into the fridge - ready to use after 1-hour

Hello 👋🏼 On the week days, usually 5 litres (1 gallon) easily got us through for Green & Black teas, because it was usually a 50/50 sales for using the two with a good majority of non-tea based drinks too. However on weekends, we easily went through 10 litres (2 gallons) and sometimes even more. So I think to begin, you'll find yourself making 1 gallon and being fine, but over time and for special events, make sure to start your day with 2 gallons worth of tea. Hope that helps! All the best to you and your venture. 🤩

I should also note that US gallons are slightly larger too... so actually 5 litres is 1.3 gallons and 10 litres is 2.6 gallons. LOL - By the way - if you're brewing a big batch of Thai Tea... are you just keeping the tea without milk added? Is it just the base brew...? If so, remember you'll probably be adding alot of ice and milk to it, so you may not need to do a full 2 gallons of it. It's q more expensive tea to brew and the flavor spoils quicker than the base black and green teas... Perhaps consider a smaller portion brew of the Thai Tea, unless you know it will be a top seller... Anyways, let us know how it goes!!! 😇😇😇😇😇

@@BubbleTeaKristin that's great to know! What I might do is purchase 3 gallon tea dispensers so I can make a little over 2 gallons during the weekends. For Thai Tea, I'm just brewing the base and then adding the evaporated milk and other ingredients to order. That's all REALLY great advice Kristin! I truly appreciate you and your willingness to help!

@@ThaoMalee Awesome! Keep in touch. And you're welcome. 😇

Hi 👋 you opened the tea shop ?

I looked on my government website to see the regulations for what size, type and style of sink was required. Then I did a Google search and found someone nearby selling the sink system I needed. Someone with a van went over and picked it up and then the plumber installed it. 👍🏻 Same for the ice machine... But that was delivered by the company.

Hi Bhaumik👋🏼 The concept is: The technique I am using, once you put in the super hot water with the hot tea, add the ingredients, stir and then shake the whole thing with ice, it will literally give you the exact measurement of milliliters that you need in order to fill the cup. If you simply wanted to keep your tea at room temperature for the day, that's totally fine. However bear in mind that because your tea temperature will be much lower, you may want to add a little more hot water in order to get to the correct volume to fill the cup. Or of course if you want a stronger tea flavor you just add more tea in that case. There is no right or wrong way to make the bubble tea drink, as long as it tastes good to both you and your customers. I am simply sharing my technique that gave me award-winning results for my shops. 😇 The only thing the insulated tea earns give, is a more consistent heat temperature of the tea throughout the day, because one very important thing for making bubble tea drinks is that the consistency, quality, and flavor are the exact same way every single time for our customers. 🥰 I hope this helps a bit with the explanation, and thank you very much for your comment. 👍🏼

Thank you Kristin! Really appreciate your help, have a good day :)

Hi Juan, The tea urns I bought here in the UK are from a company named Boba Box, but when I did an online search I found similar for about the same price... but they'd have to be imported. They're called 'insulated tea container' and I had the 12-Liters size because on the weekends we'd get quite busy and made extra tea in the mornings. But if you're a smaller shop or will make tea more frequently, then you could go for an 8-Liters easily. HoT Water brand? - I forgot - 😂 But it is a manual fill type. Meaning you fill it up and turn it on, and it heats up. I think ours was about 25-30 Liters. Be sure to 'descale' it every other month because the build up will ruin the appliance. Hope that helps!

@@BubbleTeaKristin thank you so much for the information. I am wanting to open a tea shop here in texas after covid goes away. Im on the research stage at the moment to get the right equipment and blends. Your channel and videos have help me out alot. Thank you. I also checked out your website and will be ordering a program soon.

We throw away the leaves after the first brew. 👍🏼

Good question. I'm not sure if there will be more... But brewing them with my method omits a very strong scents already 👍🏼

I would advise not doing so if you're keeping it in a tea warmer or Thermos. Warm/room temp allows for possible growth of bacteria. I do find that one-day cold in the fridge doesn't effect the flavor that much, but can only be used for milk tea, as it becomes cloudy. This could be an option for leftover as back up if you have an early morning event, but I wouldn't recommend it... Fresh is always best if possible. Also you would want to check with your local Health Authority regarding these things as well, as the regulations differ per country/county & state. Hope that helps!

@@BubbleTeaKristin Thank you Kristin for a detail response

Good question Diane. Personally yes. But for the shop, no. 😅 Tea only lasts so long with amazing flavor... And if we make 5 litres for the day and run out... More is needed right away. Not overnight. I guess a rotation system in the fridge could be created, but it would take up quite a lot of space. If electricity is cheap, and fridge space is available, then it's a possibility for sure. I guess just weighing up the pros and cons for a shop. But at home, definitely nice to brew tea overnight in the fridge. 😊

I bought my tea urns from a bubble tea supplier in the UK called 'Boba Box UK'. The hot water urn I bought from Pattersons UK.

Hey Jack 👋🏼 Sorry I don't fully understand your question... 😬 Do you mean later when I'm making the drink in my other video, I add hot water first and then tea... So in theory the tea could be kept in the fridge instead of a thermos container? If so, the answer is yes 👍🏻

@@BubbleTeaKristin hi Kristin, yea you have your concentrated tea and your hot water, I wanted to know if the concentrated tea could be kept in any jug or container or wether that needs to stay hot as well. Thanks so much for helping with this :)

@@gwina64 it's up to you. You could leave it in the insulated container, put it in the fridge, or I've seen it put into a heater system so it's always hot. Depends on the recipe technique you're using to get the final desired results. 🙏🏼😇

Hey Bash, Good question.😎 My best reply to clear things up, would be to watch the videos where I show you my technique of making milk teas and fruit teas for a bubble tea shop. The customer will only be getting a small concentrated amount of this tea brew. If you're using my bubble tea recipe for shops videos, and you use less tea leaves, then the customers won't be getting any of the tea flavor at all. But of course if you're going to be doing a different technique then mine, then it's completely up to you however much tea leaves you want to put for the tea bro. 👍🏼 This concentrated tea flavor brewing method is specific to the recipes that I have posted for my milk tea and fruit tea they can be found in the playlist here: kzfaq.info/sun/PLK7g_t77IW0KE9rS06xTcHRWRh4EgBKVT Enjoy 😊😊

Here's my Green Tea video. Slightly the same but different too. 😅

@@BubbleTeaKristin I’m thinking of opening an add on boba inside a dine-in restaurant. Could you suggest few popular milk teas flavors and slush and easy setup for a limited space? Perhaps you have video on that. Thanks

I have a bubble tea basics recipes packet on my website to purchase. It's very useful for easy and yet delicious tasting bubble tea drinks. But not knowing your target market and food type, it would be difficult to know which flavours to recommend. But probably for milky vibes, a really good Taro, Chocolate, Strawberry, Classic, Mango... Green Apple is popular for a fruit tea, along with Passion Fruit.... There's so many options! 🤣

Hi Diane - this was very rare so it was taken off the menu. But the staff had a guide showing how to make it if ordered. From memory I think it was 200ml black tea shaken with ice. Fructose added optionally... more water added if the water level was too low after a full-minute shake... this was for a 350ml cup.

Hello. I'd like to answer your question in two ways. First of all, if you will be putting tea into the fridge, it's best to let it sit out and completely cool down to room temperature. At that time you can then put it in the fridge. And secondly, if you are owning a bubble tea shop and you are able to, I would recommend brewing a fresh batch of tea everyday instead of putting it into the fridge. This can be achieved by doing smaller batches of the fresh brew, instead of one large big one. I find that the flavor of the tea starts to disintegrate over time, as opposed to it being freshly brewed flavor. Unless you are specifically doing a cold brew technique where it will already begin in the fridge, in that case it can stay in the fridge for much longer. This has something to do with the pH level of the tea leaves and the brewing process, but I'm not an expert in that scientific area. 😆 Hope that helps!

It's really your personal preference, however I have found that if you boil the tea, it burns the tea and doesn't really allow for the natural flavors of it to steep through. It's almost like your cooking it, and personally that's not the flavor that I go for. But again, if it's just home use, you can do whatever you like. I've heard of people boiling the tea before.

You can find 'heat proof' containers from such brands as Tupperware or this one was called "Rubbermaid Space Saving Container 7.6ltr". But stainless steel containers would work fine too.

Just to clarify you mean 'how long to let the tea brew before straining it'? 10-minutes 👍🏼 Same amount of time for any size batch 😍

@@BubbleTeaKristin thanks a lot its so helpful❤❤

We would only make enough to last half a day or a full day. Anything left over would get thrown away or the staff could take it home. Waste not want not. 😅 But in theory, you shouldn't have any issues refrigerating any left overs. I've known places to do this and it works just fine. But with my drink making technique, I prefer hot/warm tea to mix with the powders and syrups. But to each their own. 😇🙏🏼🧋

The things that hold the T are just called insulated tea urns. And the thing that holds the water is just called a water urn. The water urn has many different varieties such as different temperatures, sizes, some have direct water feeds, etc.

If you're keeping it in a large thermos or room temperature in a shop, best to throw it out at the end of the day. (max 8-hours) But if you're consuming for home use and you've got it in the fridge in an airtight container, it can easily go a few days. Hope that helps! (Fresh is always best for flavor and making sure there's no bacteria building up with time.)

@@BubbleTeaKristin Thanks and god bless.

Thanks! Which country do you live? Also are you looking for personal use or for a shop?

@@BubbleTeaKristin can I have your email? It's for a shop and I'm located in the Caribbean.

@@iraph89 please visit my website www.BubbleTeaExpert.com for details 👍🏼 There is also a link to it from my YT channel.

@@BubbleTeaKristin thank you

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The Tea Urns are 3.17 gallons (12 litres) There are also 10 litres and 8 litres online for sale as well - Just do a google search. I bought mine from Boba Box UK - they're always quite pricey everywhere believe it or not 😂

Secrets... Yes 😱🤣😉

Hello Lorena, like what...?

I’m curious… Like what?

Hello 👋🏼 Thank you for your comment and opinion. It's great you know a lot of the different teas available. However in large batches as a business for a bubble tea shop, types like Tetley and Red Rose would be a much higher priced product, and would drive up the price of the beverage for the consumers! I've heard of Ceylon also being popular in bubble tea around the world, however Oolong tends to be quite niche. Having visited literally thousands of bubble tea shops in my lifetime, oolong is not generally the base flavor I see for majority of bubble tea shops using. It might be available as a secondary flavor or for specific drinks, especially fruit teas,, but a general milk tea uses a basic black tea base, whether a combination of teas like you mentioned, or single leaves like Assam, Ceylon, etc... It is important for any business to do due diligence in sourcing the best available products (and high quality) for their business, customer base, and target goals. So definitely do research on local tastes, common price points for selling products, etc. Hope this helps 👍🏻🧋

Depends on the drink... What recipe are you using?