Commentary: Singaporeans, we need to pump the brakes on our bubble tea obsession
A file photo showing cups of bubble tea. (Photo: iStock)
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SINGAPORE: If you saw weekend queues at Changi Airport this June, don’t blame immigrations just yet. The more plausible culprit: Popular Malaysian boba brand Tealive’s first and only Singapore outlet, freshly opened at Terminal 3.
With Tealive’s arrival, we are one of the rare airports in the world with nine bubble tea brands, including HeyTea, Chicha San Chen, Naixue, Koi, LiHo, TP Tea, amps tea and iTea. Sounds like a lot of pearls per square metre, but not once you leave the airport. Just two years ago, Tampines was dubbed Singapore’s “bubble tea capital”, with 21 bubble tea shops within a 500m radius.
As of 2022, we had more than 60 bubble tea brands in Singapore – and new entrants are still pouring in. Besides Tealive, China’s 8,000-outlet-strong chain ChaPanda will also be arriving on our shores soon.
With over 60 brands offering upwards of 30 drinks each, the bubble tea maths is mind-boggling. Even for a single ingredient like brown sugar, we have brown sugar milk tea, brown sugar pearls, a variant with cream cheese, one with cheese brulee and another with just fresh milk, no tea.
As thousands of boba variants take up more and more space on our little red dot, have we finally reached bubble tea oversaturation in Singapore?
INSIDE THE BOBA ECONOMY
Bubble tea is a guilty pleasure of mine too, so I totally get it. We love it because it marries two of our familiar indulgences: the comforting taste of kopitiam milk tea and the illicit chew we’ve missed since the sale of gum was banned in 1992 – all wrapped in an Instagram-ready cup.
Barely anyone anticipated bubble tea to have this kind of cultural impact when the drink first came to our shores – also in 1992, served in cocktail glasses from a cafe at Marina Square.
As the tea-dessert hybrid evolved to its current takeaway format, it quickly spread across the island and overtook even our ubiquitous milk tea. By 2002, there were more than 5,000 shops in Singapore. But just a year later, the market reached oversaturation and the bubble burst, leading boba shops to shutter all across the island.
In those days, it seemed as if bubble tea had all the makings of a fleeting fad. Who would’ve thought it would evolve into the multi-billion-dollar micro-industry it is today?
Few food trends can boast such longevity and multigenerational appeal. It’s not just Gen Zers who are hooked – millennials and Gen X were the same, particularly in their youth.
Bubble tea’s characteristic combination of caffeine, sugar and chewable pearls is not the only reason for this timeless love affair. After the first market bubble pop in 2003, the beverage reinvented itself by tapping into Starbucks’ winning formula of offering extreme customisation options.
The second wave of brands such as Koi The and Gong Cha began offering sugar and ice customisation around 2007. Ten years later, Tiger Sugar and LiHo introduced newfangled toppings like brown sugar and cheese foam. More recently, speciality teas – fruit tea and premium or single origin leaves – have emerged as a key consumer draw.
Today, most major brands put Starbucks to shame with their personalisation options: Multiple tea options, five tiers of sugar levels, three tiers of temperature variation, and as many as 10 different toppings, including pearls, aloe, konjac, collagen jelly, ice cream – adding up to hundreds of different possible combinations and permutations per brand.
