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Talk of the Bay
Taste buds get textural tour when you try boba
By MARK ALBRIGHT
Published September 25, 2006
Some people like boba from the first chew. To others who let the little globules melt in their mouth, it can be an acquired taste. Tyrone Square Mall shoppers can decide if they have a hanker-ing for the flavorful lumps laced into their smoothies, teas or iced coffees. House of Boba, which opened near the food court there recently, offers a variety of the marble-sized clumps that come in textures ranging from tapioca to gummy bear. Made from such ingredients as sweet potato, cassava root and brown sugar, many boba beverages use green tea as a base. It's a takeoff on so-called Bubble Tea, an Asian concoction distinguished by its tapioca "black pearls" that settle on the bottom. "We first tasted boba in New Orleans and loved it so much, we started making it at home," said Naom Egosi, a 28-year-old Oldsmar resident who owns House of Boba with his wife, Mariana. "So many friends liked it we decided to go into business."
[Last modified September 25, 2006, 06:16:26]
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