However, milk tea also tends to have high amounts of sugar due to the milk, syrups, boba, and sweeteners used. Regular consumption of teas, like black and green teas, has been associated with a wide range of potential health benefits, such as reducing inflammation, increasing antioxidants, and boosting your heart health via the moderate amount of caffeine in each serving. Whether or not taro bubble tea is healthy depends on how your milk tea is made. Taro milk tea is made by adding taro root (either ground or in an instant taro powder form) to the milk tea base. The nutty, light sweetness of taro is the perfect complement to the creamy drink. Milk tea is also commonly combined with boba, a starchy edible pearl made with tapioca, to make boba tea or “bubble tea.” It’s made with a mixture of milk, ice, sugar/sweetener, and tea (usually black tea, but you can sometimes find milk tea made with other kinds of tea varieties like green and oolong). Taro milk tea is a popular cold beverage that originated in Taiwan in the late ‘80’s and has been growing in popularity all over the world in the past decade or so. Ube is most popularly used as an ingredient to make sweets and desserts in Filipino and Pacific Islander cuisine. Ube’s flavor is also sweeter, deeper, and slightly richer than taro. On the other hand, ube (also known as purple yam) is a tuber with a naturally vibrant purple flesh. (Very uncommon in the US, Yishi’s oatmeal actually uses real organic taro powder, no coloring or additives.) Many taro drinks and desserts use processed or artificial taro powder with added food coloring to give them that signature violet shade. The taro root has brown skin and white flesh with small violet flecks when it’s first harvested. While both taro and ube are slightly sweet roots with purple coloring, they are from two different and unrelated plants. ![]() Taro sometimes gets mistaken for ube, another trendy, starchy root, but they are not interchangeable.
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