First I'll be making our signature drink, brown sugar boba milk. Boba is made from tapioca starch formed into round balls and cooked in hot water. It really comes down to the ingredients that you use. So this tapioca starch is really what makes our boba perfectly chewy and soft and bouncy and makes it able to hold up against the drink for a long time. The blend we use for this particular tapioca starch is a special recipe that we developed just for our boba here at

首先我要做的是我們的招牌飲品--黑糖蕎麥奶。波霸是用木薯澱粉捏成圓球，在熱水中煮熟而成。這其實取決於你使用的配料。是以，這種木薯澱粉能使我們的蕎麥麵具有完美的嚼勁，柔軟而有彈性，並能長時間與飲料相容。我們使用的木薯澱粉是一種特殊配方，是我們專門為波霸研製的。

Xing Fu Tang. When we're making the dough we want to make sure that the water is hot enough for the dough to actually come together. So right now what I'm looking for is for the dough to start to come together and form shaggy clumps. Next I'm going to add our brown sugar. This is the only other ingredient in the dough. The sugar that I'm using here is from one very specific part of Taiwan and it's got the perfect combination of sweetness and texture and flavor and the way it torches and caramelizes. It's stickier and almost more syrupy than store-bought brown sugars.

興福堂。在製作麵糰時，我們要確保水的溫度足以讓麵糰凝結在一起。所以現在我要做的就是讓麵糰開始凝結，形成毛茸茸的團塊。接下來我要加入紅糖。這是麵糰中唯一的配料。我使用的糖來自臺灣一個非常特殊的地方，它的甜度、口感、味道和焦糖化的方式完美結合。它比商店裡買的紅糖更粘，幾乎更像糖漿。

At this point I'm watching for the brown sugar to mix into the dough and for the dough to form a ball. Now that the dough has come together I'll knead it into a ball and roll it out into a slab to feed into the machine. The dough itself is not too sticky. It's much firmer than a bread dough would be. You can see as I'm pressing through that there is some give but it's taking a little bit of effort. When you're right above the dough it really smells like brown sugar.

此時，我要觀察紅糖是否混入麵糰，麵糰是否成團。現在麵糰已經聚在一起了，我會把它揉成一個球，然後擀成薄片送入機器。麵糰本身並不太粘。它比麵包麵糰要硬得多。你可以看到，在我按壓麵糰的過程中，麵糰有一些鬆弛，但需要花一點力氣。當你站在麵糰上方時，會聞到一股紅糖的味道。

Every time you knead it you get a little waft of that aroma.

每次揉麵時，你都會聞到一陣陣香氣。

You can see here are some clumps of brown sugar. This will all melt away once we cut and cook the dough. I'm going to be using this boba machine or as we call it in the store zhen zu qi qi.

你可以看到這裡有一些紅糖塊。等我們切好麵糰並煮熟後，這些都會融化掉。我要用的是這個波霸機，我們在店裡管它叫 "珍珠氣球"。

It just means boba machine. Add a little bit of starch to the roller so that doesn't stick.

就是波霸機的意思。在滾筒上加一點澱粉，這樣就不會粘住了。

I'll also dust this tray so that the finished pearls don't stick to it.

我還會在托盤上撒上灰塵，以免成品珍珠粘在上面。

The roller will cut off little ropes of boba and then the two spinning wheels inside of the machine will cut it into balls and it'll roll out of the tray.

滾筒會將波霸切成小繩，然後機器內部的兩個旋轉輪會將其切成球狀，然後從托盤中滾出。

Once the boba comes out of the machine you want to roll it by hand so that it forms a nice round shape. If you let it just come out of the machine as is it'll be a little bit cylindrical and not as nice to drink. It's very satisfying to watch boba drop out of the machine.

波霸從機器裡出來後，你要用手搓一搓，讓它形成一個漂亮的圓形。如果讓它原封不動地從機器裡出來，就會有點圓柱形，喝起來就不那麼好了。看著波巴從機器裡掉出來，你會感到非常滿足。

So now that we have a full batch of shaped boba it's time to cook them.

現在我們有了一整批成型的蕎麥麵，是時候把它們煮熟了。

So the water is at a rolling boil. I'm going to pour these in. Once the boba goes into the water it's immediately going to swell and get sticky so we want to keep it moving.

水已經燒開了我要把這些倒進去。一旦波巴進入水中，它就會立即膨脹並變得粘稠，所以我們要讓它保持移動。

I'm going to stir the pot just to make sure that nothing sticks to the bottom or the sides.

我要攪拌一下鍋子，確保鍋底和鍋邊都不會粘上任何東西。

And once the boba starts to float on its own I'll let it boil on its own.

一旦蕎麥麵開始自己浮起來，我就會讓它自己煮沸。

Cooking the boba takes about 45 minutes start to finish.

煮蕎麥麵從開始到結束大約需要 45 分鐘。

Now that the boba is floating you know that most of the outside layer has been cooked and gelatinized already so we'll just come back once in a while to stir it.

現在蕎麥麵已經浮起來了，你知道大部分外層已經煮熟和凝膠化，所以我們只需偶爾回來攪拌一下就可以了。

Once it's cooked the boba should swell about 25 percent bigger than it was going in and it should be sticky and soft and gelatinous in texture. In Taiwan we call this little bit of springiness combined with the softness that the boba has cue and it's similar to the Italian idea of al dente where it's like perfect texture for whatever you're eating.

煮熟後的蕎麥麵應該比放入時膨脹約 25%，口感應該是粘稠、柔軟和膠狀的。在臺灣，我們把蕎麥麵的這種彈性和柔軟結合在一起稱為 "嚼勁"（cue），類似於意大利人所說的 "口感完美"（al dente）。

You'll also notice that cooked boba is also more translucent and a darker brown. Squeezing it should be soft, squishy, sticky. It should bounce back when you bite it, bounce back when you squeeze it. This one pearl right here is a perfect example of what you want boba to be like once you've cooked it. It's a little bit translucent, there's a bounciness to it, a softness to it. Once you bite into it you'll really recognize that feeling. So next I'm going to be using a hot wok to help caramelize some brown sugar. It'll start to toast and caramelize and it really gives off a strong brown sugar aroma. It just smells amazing. I'll know it's time to add the boba to the wok once

你還會注意到，煮熟的蕎麥麵也更半透明，顏色更深。捏起來應該柔軟、溼潤、粘稠。咬一口會反彈，捏一捏也會反彈。這裡的這顆珍珠就是煮熟後的蕎麥麵的完美範例。它有點半透明，有彈力，很柔軟。一旦咬上一口，你就會真正體會到那種感覺。接下來，我要用熱鍋幫紅糖焦糖化。它會開始烤焦，散發出濃郁的紅糖香味。聞起來很香我知道是時候把蕎麥麵放進鍋裡了。

I start getting a rich toasty smell of brown sugar. It might seem unnecessary but toasting the brown sugar really brings out some extra aromas and flavors that you wouldn't get otherwise.

我開始聞到一股濃郁的紅糖烘烤味。這看起來似乎沒有必要，但烘烤紅糖確實能帶來一些額外的香氣和味道，否則你是不會聞到的。

Once the sugar and boba is combined we're ready to go. So now I'm going to be making the milk foam topping for our drink. I'm using whole milk here. We'll just get this going in a blender and then add the mix to it so that incorporates evenly. The topping mix is just a combination of a stabilizer to give us a thick foam and some salty cheese flavoring. We'll let it sit in the blender for about five minutes while it whips up air into the mix. Our milk foam is similar to what a lot of other places will label as cheese foam. It gives a little bit of depth that's not just sugar. After it's blended it should be thick and aerated and have almost doubled in size.

糖和蕎麥麵混合後，我們就可以開始了。現在我要為我們的飲料製作牛奶保麗龍。我用的是全脂牛奶。我們先用攪拌機攪拌，然後加入混合料，這樣就能均勻地混合在一起了。配料混合液是穩定劑和鹹奶酪調味料的組合，穩定劑能讓保麗龍更豐富，鹹奶酪調味料也能讓保麗龍更豐富。我們要讓它在攪拌機裡靜置大約五分鐘，讓空氣進入混合料中。我們的牛奶保麗龍類似於很多其他地方標榜的奶酪保麗龍。它給人一種不僅僅是糖的層次感。攪拌均勻後，奶泡應該會變得濃稠、通氣，體積也會增大一倍。

The milk foam is done and it's ready to go on top of our drink.

牛奶保麗龍做好了，就可以放在我們的飲料上了。

So first I'm going to add brown sugar boba to the cup and while I'm doing that I'll coat the sides of the cup with brown sugar syrup. This ladle is actually just the same perforated wok ladle that you'd see in any Chinese restaurant. We've bent it down to the size of a cup and it works really well at scooping just the right amount of boba and syrup on top of the boba or some milk in.

首先，我要在杯子里加入紅糖蕎麥麵，然後在杯子的兩側塗上紅糖糖漿。這個勺子其實就是中餐館裡常見的帶孔炒勺。我們把它彎成了一個杯子的大小，用它舀適量的蕎麥麵和糖漿在蕎麥麵上或牛奶裡，效果非常好。

So it's important that the drink looks as good as it's going to taste. Next up I'll add the ice. An ice level is one of those things that people love to change. Some people really want less ice in it but the boba is hot in the cup so once you add the ice it does really melt quickly. So once the ice is in the cup we'll top it off with milk foam. Not only does the milk foam give the drink balance and richness, it also serves as a platform for us to sprinkle brown sugar on top. The brown sugar that you get on top of the drink is bruleed into a caramel candy that sinks down into the drink and you get bits of that as you drink it.

是以，飲料的外觀和口感一樣重要。接下來我要加入冰塊。加冰是人們喜歡改變的事情之一。有些人真的想少加點冰，但杯裡的波霸是熱的，所以一旦加了冰，就會很快融化。是以，一旦冰塊放入杯中，我們就會在上面加奶泡。奶泡不僅能使飲品平衡、濃郁，還能作為我們在上面撒紅糖的平臺。撒在飲料上面的紅糖是焦糖，會沉入飲料中，喝的時候會有碎屑。

The silver ring is just there to protect the sides of the cup from burning as we torch it.

銀環的作用是保護杯子的兩側，防止我們在燒杯時將其燒焦。

So we tell the customers to make sure that they stir 18 times before they drink and it'll be the perfect amount of mixing for the ingredients to combine. Trust me, I'm an expert. And if you're feeling extra luxurious you can add real edible 24 karat gold leaf on top of your drink. This is our signature brown sugar boba milk. Rich, sweet, creamy, luxurious, still classic.

所以我們告訴顧客，在喝之前一定要攪拌 18 次，這樣才能完美地混合各種成分。相信我，我是專家。如果你覺得特別奢侈，還可以在飲品上添加真正的可食用 24K 金箔。這就是我們的招牌黑糖蕎麥奶。濃郁、香甜、細膩、奢華，依然經典。

Next up I'll be making ube boba milk with taro boba. In order for us to make our taro boba we'll need to start with taro paste. So first I'm going to peel this taro root. The skin of it is pretty thick and waxy so it takes some effort to get it off. Taro is a type of starchy root vegetable that's found in parts of Asia and Africa, now South America.

接下來，我將用芋頭蕎麥麵製作蕎麥奶。為了製作芋頭蕎麥麵，我們需要從芋頭糊開始。首先，我要把芋頭根去皮。芋頭的皮很厚，而且有蠟質，所以要花點力氣才能把它剝下來。芋頭是一種澱粉類根莖蔬菜，產於亞洲、非洲和南美洲。

In parts of Asia they use it as a savory ingredient. In Taiwan it's got a long history of being used as a dessert ingredient. After we cook it it'll be starchy and soft and perfect for adding to our drink. So we have a pot of boiling water and we're just going to add sugar and taro to that and let it cook down until it's soft. After 30 minutes the taro should be partially dissolved in the water. We can't mash the taro because if you use a blender the speed of the blades is too high so it'll tear the glucose chains of starch inside of the taro and it'll become gummy. So here we have taro paste in its final form. As it cools down it'll thicken up and stiffen up and once this cools down I can use it for boba. So now we'll move on to making our taro boba dough. So the overall process that we'll have here is similar to what you saw before but with just a few key differences. Once the dough starts to come together I'll add in the sugar. Using white sugar here instead of brown sugar will help to highlight the taro's natural flavors. So we'll scrape in the taro paste. For taro boba dough you have to watch it carefully so you remove it as soon as it comes together. If you don't it'll become sticky and stick to the bowl so you have to be a little bit more careful with this one. I'm just going to put a little extra starch on the counter so this doesn't stick. You can see here that I have to work a little bit harder to get this dough out of the bowl because it is stickier. Once I pull the dough out you can see immediately that it is much softer and that it spreads out on its own a little bit more than the brown sugar one does. And as I'm kneading it I can really feel a difference in the consistency of the dough, how soft it is, how easily it spreads, and how sticky it is to my hands.

在亞洲部分地區，人們把它用作鹹味配料。在臺灣，它被用作甜點配料的歷史由來已久。我們把它煮熟後，它就會變得又稠又軟，非常適合加入我們的飲料中。我們先燒一鍋開水，然後加入糖和芋頭，煮至軟爛。30 分鐘後，芋頭應該部分溶解在水中。我們不能把芋頭搗碎，因為如果使用攪拌機，刀片的速度會太快，這樣就會撕裂芋頭內部澱粉的葡萄糖鏈，使其變成膠狀。這就是芋頭糊的最終形態。冷卻後它會變稠變硬，冷卻後我就可以用它來做蕎麥麵了。現在我們開始製作芋頭蕎麥麵團。整個製作過程與之前的類似，但有一些關鍵的不同之處。一旦麵糰開始凝結，我就

And here you can see little bits of taro inside the dough and that's something that we like to see.

在這裡，你可以看到麵糰裡的芋頭碎屑，這也是我們喜歡看到的。

Of all the doughs that we make this is probably the trickiest one to get right.

在我們製作的所有面團中，這可能是最難做好的一種。

From here the process is the same.

從這裡開始，整個過程都是一樣的。

So the final pearls here, similar to the dough, will be softer and more elastic than the brown sugar was. The taro boba cooks much faster because it does have its own starch and because it does have more moisture in it. Once I add the boba to the pot I start stirring right away.

是以，最後的珍珠會比紅糖更軟、更有彈性，就像麵糰一樣。芋頭蕎麥麵煮得更快，因為它本身含有澱粉，而且水分也更多。將芋頭蕎麥麵放入鍋中後，我會立即開始攪拌。

The taro boba is much stickier than the brown sugar boba so we have to really make sure that it doesn't stick to the bottom. Once I add the taro boba to the pot I start stirring right away.

芋頭蕎麥麵比紅糖蕎麥麵更粘，所以我們必須確保它不會粘在鍋底。將芋頭蕎麥麵放入鍋中後，我就立即開始攪拌。

The taro boba is much stickier than the brown sugar boba so we have to really make sure that it doesn't stick to the bottom. So you can see here once it's cooked the tapioca becomes clear but the taro stays whole inside of it. Once these are cooked they'll go into a bowl with water and sugar so that they don't stick together and these taro boba are ready. Next I'll be making the ube mix. Ube is a root vegetable from the Philippines similar to a sweet potato or taro but it's got a more mellow sweeter flavor and is almost always used for desserts. So I'll cut this ube down into smaller chunks so it cooks faster. So now I'll add the ube root to some boiling water. This will cook for about 25 minutes until the ube is soft and then we'll blend it up with some sugar and coconut milk.

芋頭蕎麥麵比紅糖蕎麥麵更粘，所以我們必須確保它不會粘在底部。所以你可以看到，煮熟後木薯粉變得透明，但裡面的芋頭還是完整的。煮熟後，將芋頭放入碗中，加入水和糖，這樣就不會粘在一起了，芋頭蕎麥麵就做好了。接下來我要做的是烏貝拌麵。烏貝是菲律賓的一種根莖類蔬菜，類似於紅薯或芋頭，但味道更香甜，幾乎總是用來做甜點。是以，我要把烏貝切成小塊，這樣煮起來會更快。現在，我將把紅棗根放入沸水中。煮大約 25 分鐘，直到紅棗變軟，然後加入糖和椰奶攪拌均勻。

The cooking liquid has taken on a lot of the color of the ube.

烹飪液已經有了很多紅棗的顏色。

The coconut milk gives the ube mix some creaminess and some richness and it's just got a more nutty tropical flavor that goes really well with the ube and with the taro.

椰奶給混合紅棗帶來了一些奶油味和濃郁的口感，它還帶有一種堅果的熱帶風味，與紅棗和芋頭搭配得非常好。

Ube is not a traditionally Taiwanese flavor but it's really popular and it's really delicious and it's really beautiful so we felt like it would fit perfectly with what we're doing.

Ube 並不是臺灣的傳統風味，但它非常受歡迎，非常美味，而且非常漂亮，所以我們覺得它與我們正在做的事情非常契合。

And with that the ube mix is done and we're ready to make our drink.

這樣，混合糖漿就做好了，我們就可以開始調製飲料了。

So one thing that's unique about this drink is that we add sago as a topping to the drink.

是以，這種飲料的獨特之處在於，我們會在飲料中加入西米作為配料。

Here we have some brown sugar sago. Sago pearls are made from the starch that comes from a sago palm and it's a common topping in ube desserts in the Philippines. So first I'll add taro boba to the cup and then on top of that I'll add some brown sugar sago. The sago pearls are similar to the tapioca pearls but they're a little bit firmer and they're smaller so you'll have the contrast but they're a little bit firmer and they're smaller so you'll have the contrast between larger softer boba pearls. And on top of that we'll add our simple syrup.

這裡有一些紅糖西米。西米珍珠是由西米棕櫚中的澱粉製成的，是菲律賓甜品中常見的配料。首先，我會在杯中加入芋頭蕎麥麵，然後在上面加入一些紅糖西米。西米珍珠與木薯珍珠類似，但它們更硬一點，個頭也更小，所以會形成鮮明對比，但它們更硬一點，個頭也更小，所以會形成較大較軟的蕎麥珍珠之間的對比。然後在上面加入糖漿。

Add to that your milk of choice. In this case I'm using whole milk.

加入您選擇的牛奶。在這種情況下，我使用的是全脂牛奶。

And stir that all together and put a layer of ice.

然後攪拌均勻，再放一層冰。

And finally we'll top it off with a layer of our ube mix.

最後，我們會在上面鋪上一層混合糖漿。

Using the spoon here helps me keep a separate layer of ube on top of the drink.

在這裡使用勺子可以幫助我在飲料上保持一層獨立的軟糖。

Here we have our ube boba milk with taro boba. It's thick and it's rich. It's not too sweet and it's perfectly balanced. For our last drink I'll be making matcha boba milk with strawberry boba.

這就是我們的芋頭蕎麥麵蕎麥奶。它濃稠香濃。不會太甜，非常平衡。最後，我要用草莓蕎麥麵製作抹茶蕎麥奶。

Matcha and strawberry is a classic combination so we're not reinventing the wheel here.

抹茶和草莓是經典的組合，所以我們不會在這裡重新發明輪子。

In contrast to the other bobas we made so far this strawberry boba will be bright red, sweet and fruity. Once that's starting to come together I'll add our sugar, red yeast rice and strawberry jam. The strawberry jam is what gives it its strong strawberry flavor but we add the red yeast rice to give it a darker richer ruby color.

與我們迄今為止製作的其他波霸不同，這款草莓波霸將是鮮紅、甜美和果味濃郁的。一旦開始製作，我就會加入糖、紅曲米和草莓醬。草莓醬會讓波霸具有濃郁的草莓香味，而加入紅曲米則會讓波霸呈現更深更濃的紅寶石色。

So the strawberry dough comes through the machine nice and easy. And now that I've made enough strawberry boba I'm ready to cook. Just like before I'll stir the boba to make sure that it doesn't stick to the bottom of the pot and to make sure that doesn't clump up. This is the part in the process that'll really bring out that red color that we're looking for.

這樣，草莓麵糰就很容易通過機器了。現在我已經做好了足夠的草莓蕎麥麵，可以開始烹飪了。和之前一樣，我會攪拌蕎麥麵，確保它不會粘在鍋底，也不會結塊。在這個過程中，蕎麥麵會呈現出我們想要的紅色。

The cooked boba will be somewhere between the two different bobas that we've shown you so far.

煮熟的蕎麥麵將介於我們目前展示的兩種不同蕎麥麵之間。

Softer than the brown sugar but firmer than the taro. This will cook for 25 to 30 minutes and rest for 10. I'm using ceremonial grade matcha here, the highest grade of matcha that you can get from Japan. It's got a grassy flavor but it's not bitter. I'll whisk together matcha powder and hot water until the top becomes nice and foamy. You can see our cooked strawberry boba has taken on a gem-like appearance. We'll add our boba to our cup. We'll top with a little bit of simple syrup and in this case whole milk. And we'll stir to combine all of that.

比紅糖軟，但比芋頭硬。煮 25 至 30 分鐘，然後靜置 10 分鐘。我這裡用的是禮儀級抹茶，這是日本最高級別的抹茶。它有一種青草的味道，但不苦。我將抹茶粉和熱水一起攪拌，直到上面出現漂亮的保麗龍。 你可以看到我們煮熟的草莓蕎麥麵已經呈現出寶石般的外觀。我們將蕎麥麵放入杯中。再淋上少許糖漿和全脂牛奶。然後攪拌均勻。

Add our ice. Other than cooling the drink, it gives that mix something to cling on to so that you can have that beautiful separation of layers. I'll use a bar spoon to pour the matcha into the drink. And here we have matcha boba milk with strawberry boba. This is one of my personal favorite drinks. I just love the way that the fruity strawberry boba and the earthy matcha interact with each other. And that's the process for making three unique boba drinks from scratch.

加入冰塊。除了冷卻飲品外，它還能讓混合物附著在上面，這樣就能讓層次分明。我會用勺子把抹茶倒入飲料中。這就是抹茶蕎麥牛奶配草莓蕎麥麵。這是我個人最喜歡的飲品之一。我喜歡草莓蕎麥麵的果香和抹茶的泥土香相互交融的感覺。這就是從頭開始製作三種獨特蕎麥飲料的過程。

Boba is so much more than food or drink or dessert. It's a part of our social lives. It's a part of our culture and our humor and our identity. So to see it reach so many new people and for it to become that to them too is exciting for me.

波霸不僅僅是食物、飲料或甜點。它是我們社交生活的一部分。它是我們文化、幽默和身份的一部分。是以，我很高興看到有這麼多新的人接觸到波霸，而且波霸對他們來說也是如此。