Taiwanese bubble tea chain Milksha opens first Australian store
It has grown to over 240 outlets across six markets.
Another Asian concept is set to disrupt the growing bubble tea scene.
Taiwanese bubble tea chain Milksha (known as Milkshop in Taiwan) has opened its first Australian flagship store on Elizabeth Street in Melbourne on 21 September.
Known as Milkshop in Taiwan, the concept was founded in 2004 by a third-generation Taiwanese dairy farmer, Kevin Lin, who decided to open a bubble tea store using fresh milk rather than non-dairy creamer.
Milksha has grown to over 240 outlets in Taiwan, Japan, Hong Kong, Singapore, Macau. The chain differentiates itself from its bubble tea competitors using 100% fresh milk, flash-frozen freshly squeezed fruit juice, cane sugar and premium selected ingredients without preservatives or artificial colourings.
“Those familiar with the Milksha brand, know that it’s a premium bubble tea brand. We chose Melbourne to launch our flagship store because it is no doubt the foodie capital of Australia. The city is a melting pot of different cultures open to trying new products, which can be seen in its established and growing market of bubble tea lovers,” Milkshop International general manager Peter Huang said.
Milksha’s Australian menu features five bubble tea categories: fresh Milk (pure milk blends), tea latte (loose leaf tea and milk), specialty (seasonal juices and teas), tea (Jasmine Green, Earl Grey, Light-roasted Oolong, Oolong and Barley teas) and yoghurt drinks (Strawberry, Avocado and Mango).
“We source high quality loose leaf teas from various regions around the world including Taiwan and Sri Lanka. Our tea leaves are brewed and tested regularly for quality control. There is a lot which goes on behind the scenes, including using water that goes through a multi-filtration process,” Huang added.
Milksha says supporting local farmers is also a focal point, with the company partnering with St David’s Dairy for its fresh milk. Its signature tapioca pearls are made by the brand itself, cooked in honey without any additives until the translucent pearls turn golden, and subsequently frozen before being shipped to Melbourne using “quick freeze technology”.
Another key ingredient for Milksha is their fresh taro milk where the unique taro is imported from the Dajia District in Taiwan, is smashed by hand and then blended with fresh milk. Milksha adds it also uses 100% premium Valrhona cocoa from France, and matcha from Izumo Tousuien, a century-old matcha specialty brand from Japan.
The environment is also a focus for Milksha, with the brand using biodegradable bamboo straws grown and made in Taiwan and are completely free from plastic, bioplastic, and polylactic acid (PLA).
Photo credit: Tim Harris
