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Classic black tapioca pearls

The one most menus start with. It holds its bite and its colour right through service, not just in the first few minutes out of the pot.

Built for a full service window

The difficulty with a classic pearl is not making it taste right at the moment it leaves the pot. It is making it still taste right two hours later, at the back of a queue, in an outlet that is busier than the one you trialled it in.

That is a formulation question, and it is the one we work on with you. Starch blend, sweetness and chew are tuned against the holding time your outlets actually need. Holding time trades against chew and mouthfeel, so there is no single right answer — only the one that suits your service pattern.

Why consistency is the whole job

Anyone can get a first batch right. The hard part is making the next one taste like the last, which is why we produce on our own dedicated tapioca lines rather than buying in. The cooking times your team learns in January still work in November.

We already supply a national bubble tea chain, and that sets the standard for how closely we hold a recipe and a delivery date.

What you specify

We manufacture to your recipe rather than selling from a catalogue, so almost everything below is decided with you.

Recipe and texture

Starch blend, sweetness, colour and chew are set for you. We develop against your sample, then keep that result as your reference standard.

Pearl size

Diameter is specified per customer rather than picked from a list.

Cook profile

Set around what your outlets can realistically handle, and supplied with holding guidance and cook cards tested on the recipe you actually receive.

Packaging

Your artwork on the inner bags and cartons, in your pack sizes. We handle printing, plate setup and label compliance for the market you are selling into.

Documentation

Health certificates, certificates of origin, ingredient lists and allergen statements, prepared per destination market.

How it is made

Every batch runs the same five steps on our own dedicated tapioca lines. Starch intake — moisture, whiteness and viscosity checked on arrival, with every batch logged against the grower it came from. Mixing and rolling — tapioca starch, brown sugar and water, rolled to the pearl size you have asked for. Sizing and sieving — anything off-size is removed so the whole batch cooks evenly once it reaches your pot. Cook test — we cook a sample and taste it against your reference standard for chew and expansion. Seal and palletise — inner bags sealed, metal-checked and date-coded, then boxed and palletised ready to ship.

Quality and compliance

Every shipment goes out with a certificate of analysis, and we keep retention samples for the full shelf life. If an outlet ever raises a texture complaint, we can cook the exact batch they received and tell you what happened.