Boba, tapioca balls, black pearls, bubble tea, whatever you wanna call it — I’m through with it. I have been a boba fan for years. I grew up with it in Southern California. It was my after-school thing, going to the Guppy Tea House or Happy Nest to get my fix. My favorite flavor was taro red milk boba iced tea. I loved the gungy texture of the boba in between my teeth, the wideness of that boba straw, the little machine that sealed my drink. But I became disillusioned when I discovered that the milkiness of the tea was attributed to powdered non-dairy creamer, and that the sugariness, to pure high-fructose corn syrup. I was drinking a completely synthetic drink. For four dollars!

I think I may be hating on it because I realized that it was just a fad the way Pinkberry is. Actually, I’m sure it’s that.

Photo courtesy of http://www.haiyenrestaurant.com/images/Frozen-Drinks.jpg