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Wasabi, mochi balls, and cheese — these are all ingredients for…bubble tea. In China, at least. How did bubble tea turn from just plain ol’ milk tea and tapioca balls, into a psychedelic-looking cup beyond your wildest imagination? 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. Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: 0:00 China’s milk tea revolution 01:59 What’s in right now 06:28 A $45 billion market 07:14 Honest milk tea review If you liked this video, we have more explainers about Chinese food: Who Created Fortune Cookies If You Can’t Find Them in China? | Eat China: Back to Basics S4E8 • Who Created Fortune Cookies If You Ca... Woks: The King of Chinese Cooking Pans | Eat China: Back to Basics S4E7 • Woks: The King of Chinese Cooking Pan... Follow us on Instagram for behind-the-scenes moments: / goldthread2 Stay updated on Twitter: / goldthread2 Join the conversation on Facebook: / goldthread2 Have story ideas? Send them to us at [email protected] Producer: Yoyo Chow Fixer: Jingyi Liu Videographer: Canrong Zhang, Guo Yong Editor: Nicholas Ko Narration: Victoria Ho Animation: Stella Yoo Mastering: César del Giudice #bubble #tea #boba