COVID-19 Support: Public Health Orders
Texas Department of Emergency Management (TDEM) K-12 Testing Resources
Effective September 15, 2021, TDEM will no longer support the K-12 COVID-19 Testing Project. Additional information from TEA will provided in the coming weeks
Texas School Testing Quick Guide
One pager on what test administrators can expect on testing day
Test Coordinator Responsibilities
Schools should review prior to appointing a test coordinator to better understand duties before, during and after testing
Test Administrator Responsibilities
Schools should review prior to appointing test coordinator to better understand the training requirements and the duties before, during and after
Best Practices for Schools
This document provides schools with additional information on planning, space requirements, and managing testing flow
This video can be played on a loop during testing and provides step by step instructions on test administration
Training Links for Test Administrators
Each test administrator is required to complete the training and take the accompanying exam
K-12 COVID Testing Support Guide
The K-12 COVID-19 Testing Support Guide provides an overview of the program to provide BinaxNow Rapid Test kits and PPE to school systems in Texas. The guide provides information on how tests will be distributed and resupplied, test administration, reporting of results, and how to handle medical waste
Standing Delegation Order
Standing delegation order from Dr. Alexander Lazar for licensed nurses conducting BinaxNOW COVID-19 Ag Card Screening in K-12 Texas school systems
Medical Waste Instructions for Schools
Texas Commission on Environmental Quality (TCEQ) regulatory guidance regarding the handling, storage, labeling, transportation, and proper disposal for schools using COVID-19 rapid testing kits.
Listing of the number of test kits distributed to K-12 School Systems as December 15, 2020
Abbott BinaxNow tests reported by school system
This document provides the number of Abbott BinaxNow tests that were distributed to each school system and the total and percent of those tests that school systems have reported they’ve used
Expiration Date Extension
Abbott Labs has announced that their BinaxNOW Test kits’ expiration date may be extended by an additional three months for specific test kit lots. Only those lots which are indicated in the letter on the TDEM site are extended.
[ Featuring our Seasonal SPECIAL ]
*in both hot/cold
milk substitutes available
Choose from the following to pair with fluffy cheesecake cream or vegan coconut cream
jasmine green, earl grey, roasted oolong, or black tea
Brew per order*
rose oolong, peach oolong, lychee oolong, osmanthus oolong, or decaf buckwheat tea
Cold Brew Latte
dark chocolate flavor with a hint of orange and honey
Fluffy Milk Tea
milk tea with boba
milk tea with creme brûlée & crushed Oreo
milk tea with tiramisu cream & ground cocoa powder
ginger boba milk tea with creme brûlée swirled around inside the cup
ice blended matcha latte with creme brûlée swirled around inside the cup
matcha latte topped with cheddar cheesecake cream & pieces of white cheddar curds
fresh Seasonal Fluff
Choose from the following to pair with fluffy cheesecake cream
sTRAWBERRY GREEN tEA
mANGO gREEN tEA
miXED bERRIES gREEN tEA
buckwheat tea infused w/ Butterfly pea Flowers*
Mix & Match
mix and match our different cream flavors with a tea base of your choice to create your favorite fluffy drink!
Boba / Crushed oreo / Ground cocoa powder / Salted caramel crunch / White chocolate crunch / Coconut Flakes / Barley Flakes / Soybean Dust
Started in August 2017, Little Fluffy Head Cafe is one of the first cheese tea boba shops of its kind in Los Angeles, providing customers the familiar taste of deeply adored boba drinks-but with an added twist. Cheese tea is a special style of tea that consists of a layer of decadent, creamy cheese foam with a cold tea underneath, giving the beverage a refreshingly sweet flavor with a savory finish. Each cream is made-from-scratch with sweet and savory varieties. We call them “Fluffy Tea”.
Little Fluffy Head Cafe not only delivers the most unique boba beverage drinking experience but also an appealing one with its minimalistic interior design resonating with the hip sensibilities of the surrounding area.
If you’re bored of your usual mid-day boba tea and are looking to try something different, be sure to stop by Little Fluffy Head Cafe and enter the world of Fluffy cheese tea.
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Tea-based drink with chewy bubbles
"Boba tea" redirects here. For the company, see Boba Tea Company.
Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, or boba tea or boba; Chinese: 珍珠奶茶; pinyin: zhēnzhū nǎichá, 波霸奶茶; bōbà nǎichá; 泡泡茶; pàopào chá) is a tea-based drink that originated in Taiwan in the early 1980s. It most commonly consists of tea accompanied by chewy tapioca balls ("boba" or "pearls"), but it can be made with other toppings as well.
Bubble tea has many varieties and flavors, but the two most popular varieties are black pearl milk tea and green pearl milk tea ("pearl" signifies the tapioca balls at the bottom).
Bubble teas fall under two categories: teas without milk and milk teas. Both varieties come with a choice of black, green, or oolong tea as the base. Milk teas usually include condensed milk, powdered milk, almond milk, soy milk, coconut milk, 2% milk, skim milk, or fresh milk.
The oldest known bubble tea drink consisted of a mixture of hot Taiwanese black tea, tapioca pearls (Chinese: 粉圓; pinyin: fěn yuán; Pe̍h-ōe-jī: hún-îⁿ), condensed milk, and syrup (Chinese: 糖漿; pinyin: táng jiāng) or honey. Now, bubble tea is most commonly served cold. The tapioca pearls that make bubble tea so unique were originally made from the starch of the cassava, a tropical shrub known for its starchy roots which was introduced to Taiwan from South America during Japanese colonial rule. Larger pearls (Chinese: 波霸/黑珍珠; pinyin: bō bà/hēi zhēn zhū) quickly replaced these.
Today, there are some cafés that specialize in bubble tea production. Some cafés use plastic lids, but more authentic bubble tea shops serve drinks using a machine to seal the top of the cup with heated plastic cellophane. The latter method allows the tea to be shaken in the serving cup and makes it spill-free until a person is ready to drink it. The cellophane is then pierced with an oversize straw, now referred to as a boba straw, which is larger than a typical drinking straw to allow the toppings to pass through.
Due to its popularity, bubble tea has inspired a variety of bubble tea flavored snacks such as bubble tea ice cream and bubble tea candy. The high increase of bubble tea demand and its related industry can provide opportunities for possible market expansion. The market size of bubble tea was valued at $2.4 billion in 2019 and is projected to reach $4.3 billion by the end of 2027. Some of the largest global bubble tea chains include: Chatime, CoCo Fresh Tea & Juice and Gong Cha.
Bubble tea comes in many variations which usually consist of black tea, green tea, oolong tea, and sometimes white tea. Another variation, yuenyeung, (Chinese: 鴛鴦, named after the Mandarin duck) originated in Hong Kong and consists of black tea, coffee, and milk.
Other varieties of the drink include blended tea drinks. These variations are often either blended using ice cream, or are smoothies that contain both tea and fruit.
Tapioca pearls (boba) are the most common ingredient, although there are other ways to make the chewy spheres found in bubble tea. The pearls vary in color according to the ingredients mixed in with the tapioca. Most pearls are black from brown sugar.
Jelly comes in different shapes: small cubes, stars, or rectangular strips, and flavors such as coconut jelly, konjac, lychee, grass jelly, mango, coffee and green tea. Azuki bean or mung bean paste, typical toppings for Taiwanese shaved ice desserts, give bubble tea an added subtle flavor as well as texture. Aloe, egg pudding (custard), grass jelly, and sago also can be found in many bubble tea shops.Popping boba, or spheres that have fruit juices or syrups inside them, are other popular bubble tea toppings. Flavors include mango, strawberry, coconut, kiwi and honey melon.
Some shops offer milk or cheese foam on top of the drink, giving the drink a consistency similar to that of whipped cream, and a saltier flavor profile.
Ice and sugar level
Bubble tea shops often give customers the option of choosing the amount of ice or sugar in their drink. Sugar level is usually specified in percentages (e.g. 25%, 50%, 75%, 100%), and ice level is usually specified ordinally (e.g. no ice, less ice, normal ice), though they can both be specified ordinally in some shops.
In Southeast Asia, bubble tea is traditionally packaged in a plastic takeaway cup, sealed with plastic or a rounded cap. New entrants into the market have attempted to distinguish their products by packaging it in bottles and other interesting shapes. Some have even done away with the bottle and used plastic sealed bags. Nevertheless, the traditional plastic takeaway cup with a sealed cap is still the most ubiquitous packaging method.
The traditional way of bubble tea preparation is to mix the ingredients (sugar, powders and other flavorants) together using a bubble tea shaker cup, by hand.
Many present-day bubble tea shops use a bubble tea shaker machine. This eliminates the need for humans to shake the bubble tea by hand. It also reduces manpower needs as multiple cups of bubble tea may be prepared by a single human.
One bubble tea shop in Taiwan, named Jhu Dong Auto Tea, has taken the human-out-of-the-loop approach. The store does not rely on human manpower at all. All stages of the bubble tea sales process, from ordering, to making, to collection, is fully automated.
Milk and sugar have been added to tea in Taiwan since the Dutch colonization of Taiwan in 1624–1662.
There are two competing stories for the discovery of bubble tea. The Hanlin Tea Room of Tainan claims that bubble tea was invented in 1986 when teahouse owner Tu Tsong-he was inspired by white tapioca balls he saw in the local market of Ah-bó-liâu (鴨母寮, or Yamuliao in Mandarin) . He later made tea using these traditional Taiwanese snacks. This resulted in what is known as "pearl tea".
Another claim for the invention of bubble tea comes from the Chun Shui Tang tea room in Taichung. Its founder, Liu Han-Chieh, began serving Chinese tea cold after she observed coffee was served cold in Japan while on a visit in the 1980s. The new style of serving tea propelled his business, and multiple chains serving this tea were established. The company's product development manager, Lin Hsiu Hui, said she created the first bubble tea in 1988 when she poured tapioca balls into her tea during a staff meeting and encouraged others to drink it. The beverage was well received by everyone at the meeting, leading to its inclusion on the menu. It ultimately became the franchise's top-selling product.
In the 1990s, bubble tea spread all over East and Southeast Asia with its ever-growing popularity. In regions like Hong Kong, Mainland China, Japan, Korea, Singapore, Malaysia, etc., the bubble tea trend expanded rapidly among young people. In some popular shops, people would line up for more than thirty minutes to get a cup of the drink. It became popular in Vietnam. In recent years, the mania for bubble tea has gone beyond the beverage itself, with boba lovers inventing various bubble tea food such as bubble tea ice cream, bubble tea pizza, bubble tea toast, bubble tea sushi, bubble tea ramen, etc.
In Taiwan, bubble tea has become more than a beverage, but an enduring icon of the culture and food history for the nation. In 2020, the date April 30 was officially declared as National Bubble Tea Day in Taiwan. That same year, the image of bubble tea was proposed as an alternative cover design for Taiwan's passport. According to Al Jazeera, bubble tea has become synonymous with Taiwan and is an important symbol of Taiwanese identity both domestically and internationally. Bubble tea is used to represent Taiwan in the context of the Milk Tea Alliance.
Hong Kong is famous for its traditional Hong Kong-style milk tea, which is made with brewed black tea and evaporated milk. While milk tea has long become integrated into people's daily life, the expansion of Taiwanese bubble tea chains, including Tiger Sugar, Youiccha, and Xing Fu Tang, into Hong Kong created a new wave for “boba tea”.
Since the idea of adding tapioca pearls into milk tea was introduced into China in the 1990s, bubble tea has increased its popularity. It is estimated that the consumption of bubble tea is 5 times that of coffee in the recent years. According to data from QianZhen Industry Research Institute, the value of the tea-related beverage market in China has reached 53.7 billion yuan (about $7.63 billion) in 2018. While bubble tea chains from Taiwan (e.g., Gong Cha and Coco) are still popular, more local brands, like Yi Dian Dian, Nayuki, Hey Tea, etc., are now dominating the market.
In China, young people's growing obsession with bubble tea shaped their way of social interaction. Buying someone a cup of bubble tea has become a new way of thanking someone informally. It is also a favored topic among friends and on social media.
The first bubble tea shop opened in Mauritius in the late 2012 and since then, there are bubble tea shops on most shopping malls on the island. The bubble tea shop became a popular place for teenagers to hangout.
Known locally in Chinese as 泡泡茶 (Pinyin: pào pào chá), bubble tea is loved by many in Singapore. The drink was sold in Singapore as early as 1992 and became phenomenally popular among young people in 2001. However, the popularity did not last long because of the intense competition and price war among shops. As a result, most of the bubble tea shops were closed and bubble tea lost its popularity by 2003. When Taiwanese chains like Koi and Gong Cha came to Singapore in 2007 and 2009, the beverage experienced only short resurgences in popularity. In 2018, the interest in bubble tea rose again at an unprecedented speed in Singapore, as new brands like The Alley and Tiger Sugar entered the market; social media also played an important role in driving this renaissance of bubble tea.
In the 1990s, Taiwanese immigrants opened the first bubble tea shop, Fantasia Coffee & Tea, in Cupertino, California. Since then, chains like Tapioca Express, Quickly, Lollicup and Q-Cup emerged in the late 1990s and early 2000s, bringing the Taiwanese bubble tea trend to the US. Within the Asian American community, bubble tea is commonly known under its colloquial term "boba".
As the beverage gained popularity in the US, it gradually became more than a drink, but a cultural identity for Asian Americans. This phenomenon was referred to as “boba life” by Chinese-American brothers Andrew and David Fung in their music video, “Bobalife,” released in 2013. Boba symbolizes a subculture that Asian Americans as social minorities could define themselves as, and “boba life” is reflection of their desire for both cultural and political recognition.
Other regions with large concentrations of bubble tea restaurants in the United States are the Northeast and Southwest. This is reflected in the coffeehouse-style teahouse chains that originate from the regions, such as Boba Tea Company from Albuquerque, New Mexico, No. 1 Boba Tea in Las Vegas, Nevada, and Kung Fu Tea from New York City. Albuquerque and Las Vegas have a large concentrations of boba tea restaurants, as the drink is popular especially among the Hispano, Navajo, Pueblo, and other Native American, Hispanic and Latino American communities in the Southwest.
A massive shipping and supply chain crisis on the U.S. West coast, coupled with the obstruction of the Suez Canal in March 2021, caused a shortage of tapioca pearls for bubble tea shops in the U.S. and Canada. Most of the tapioca consumed in the U.S. is imported from Asia, since the critical ingredient, tapioca starch, are mostly grown in Asia.
Potential health concerns
In July 2019, Singapore's Mount Alvernia Hospital warned against the sugar content of bubble tea since the drink had become extremely popular in Singapore. While it acknowledged the benefits of drinking green tea and black tea in reducing risk of cardiovascular disease, diabetes, arthritis and cancer, respectively, the hospital cautions the addition of other ingredients like non-dairy creamer and toppings in the tea, could raise the fat and sugar content of the tea and increase the risk of chronic diseases. Non-dairy creamer is a milk substitute that contains trans fat in the form of hydrogenated palm oil. The hospital warned that this oil has been strongly correlated with an increased risk of heart disease and stroke.
In 2019, a 14-year-old girl was admitted to hospital with 100 bubble tea pearls accumulated in her intestines.
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Buy an August32 Tea Gift + Greeting Card
Gift any amount up to $1,000
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Tea stories is the first 100% vegan milk tea bar in the world. A simple and conscious living is the inspiration for every product we launch, the quality of the ingredients we source, the events or collaborations we organise and the aesthetic of the space we create.
With our brand new flagship store opened in August 2021 in the heart of Strijp-S (Eindhoven, Netherlands) we are proudly expanding and creatively inspiring our customers.
Tea stories is seeking an enthusiastic barista to complement our team in our brand new flagship tea bar in Strijp-s. You will be making the prettiest and most delicious bubble tea (and coffee) or (if required) help preparing and serving food. You will be the first point of contact with customers and you will show enthusiasm suggesting and explaining the menu.
What we offer:
- Salary according to the Horeca CAO and based on your years of experience in similar position.
- Pension and holiday scheme according to the Horeca CAO.
- An inspiring and fun working environment with great colleagues.
- Drink and meal during working hours (according to our employee policy).
- Family and friends discount.
- Day shift and flexible work schedule.
- Customer oriented: you always have a smile on your face no matter what. You are patient with every customer (even the most annoying ones) and explain extensively the menu. You avoid statement like “no”, “can’t”, “won’t”, “busy” without proper explanation.
- Flexibility: you are well aware that the hospitality industry is not a 9 to 5 job and it requires flexibility and long standing hours. You are willing to work weekends. Flexible if extra hours are needed or changes in the shift schedule. You can switch easily between different tasks.
- Enthusiasm: you are one of Tea stories’ best ambassador, proud of working here and you talk about it with your friends. You support a plant based diet and are willing to learn more about bubble tea culture. You are not satisfied with average performances and do not stop till the job is done.
- Work well under pressure: no matter how busy during peak hours, always maintain a calm and patient look. No matter how quick and fast the job needs to be done, never let negative emotions get in the way and always follow the fixed guidelines and recipe.
- Clean and organised: you work in a clean and organised way following clear recipes and procedures.
- Prepare the most delicious drinks and food.
- Serve customer, explain the menu, let them pay.
- Clean tables, the bar and the kitchen depending on the daily job assignation following clear guidelines.
- Over 18 years old.
- 1 to 2 years of barista experience.
- Fluent in Dutch and English. Mandarin is a plus.
- Knowledge of bubble tea culture is an advantage.
Feels like you? Send you CV and motivational letter to [email protected]
Parties up to 20 guests may prefer a little more space (for gifts, etc) and/or extra privacy. Our small group package allows full access to our 20x20 tent, covered patio, or curtained room for an extended reservation time (up to 2.5 hours instead of 1 hour) along with custom set up, including an optional gift table. We’ll also put out any decorations you provide in advance. And we offer a discount for your party — enjoy any of our high tea menus for only $32 per person! The private room fee is $250 plus choice of afternoon or high tea. Tax, corkage, and gratuity are not included.
Please fill out this form so that we may best serve you. Your reservation is not confirmed until we speak to you to confirm your reservation; at that point a credit card must given and a non-refundable 25% deposit will be charged. Until then, your date will not be held.
Please note that all guests must order from either the afternoon or high tea menus.
No outside food or desserts are permitted, but we offer custom cakes or desserts from our bakery that you may add to your order. (Please see our in-house pastry chef Gingerspice Bakery for availability and ordering)
Please refrain from bringing glitter or confetti.
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