Faqs

We are trying to keep all of our ingredients as clean as possible. We’re able to eliminate the need to include preservatives because of the food technology we use and the preparation seals the freshness of the recipe at its peak.

Currently we are focusing on the California market to ensure quality. We will expand to surrounding states once we can guarantee the product we’ll be offering is something we can proudly stand behind.

We are currently in the process of discussing with other distribution channels. If you believe we could be a good fit for a store, please let us know! We would love an intro :)

There are a lot of things that can be called boba nowadays. Currently the top 2 things that can be called boba can be broken down into Tapioca pearls/boba or Crystal boba. Both are chewy and are widely available as add-ons for any of the of the tea or fruit drinks offered. The main difference comes down to the texture and the calories. Tapioca pearls/boba took the world by storm when it was first introduced to the US market in the ‘90s in Cupertino, California. Tapioca pearls/boba are made of tapioca starch and typically is more glutinous and stickier. Then came the crystal boba. It touted that it was healthier because it had less calories and had a more jelly-like texture while remaining chewy. People liked the crystal boba because it was made from konjac plant and liked that they could consume it more frequently without the guilt.

Absolutely! We are always researching what flavors to experiment with, so would LOVE your input! We are working on creating limited time flavors and add-ons so please make sure to sign up with our newsletter so you’re the first to know!

As for the crystal boba, it’s made from the konjac plant and we seal the product at its peak so it stays chewy for the length of the shelf-life.