Wasabi, mochi balls, and cheese — these are all ingredients for…bubble tea. In China, at least. <br /><br />How did bubble tea turn from just plain ol’ milk tea and tapioca balls, into a psychedelic-looking cup beyond your wildest imagination? <br /><br />This is the ninth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. <br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /><br />0:00 China’s milk tea revolution <br />01:59 What’s in right now<br />06:28 A $45 billion market<br />07:14 Honest milk tea review <br /><br />If you liked this video, we have more explainers about Chinese food:<br /><br />Who Created Fortune Cookies If You Can’t Find Them in China? | Eat China: Back to Basics S4E8<br />https://dai.ly/x8bo8u2 <br /><br />Woks: The King of Chinese Cooking Pans | Eat China: Back to Basics S4E7<br />https://dai.ly/x8b4xe8 <br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Yoyo Chow<br />Videographer: Canrong Zhang, Guo Yong<br />Editor: Nicholas Ko <br />Narration: Victoria Ho<br />Animation: Stella Yoo<br />Mastering: César del Giudice<br />
