Sweet, creamy tea swimming with chewy tapioca boba pearls — otherwise known as bubble tea — was originally invented in Taiwan in the 1980s, but it’s never been more popular in the U.S. That trend is in full swing here in Colorado, where Taiwanese franchises such as Happy Lemon and Gong cha have been popping up along the Front Range to satisfy thirsty customers. There are plenty of independently run homegrown concepts as well, with their own unique takes on the trendy teas.

What’s behind the beverage boom? While the classic iteration involves brewed black tea, non-dairy creamer, ice and boba (plus the requisite oversize straw to suck up the pearls), part of the drink’s current popularity can be attributed to the proliferation of flavor innovations and customizations.

Behind the bar, bobar

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