Last week’s episode of Dragons’ Den took an unexpected turn when actors and investors clashed over a beloved drink: boba tea. Simu Liu, best known for his role in Shang-Chi and the Legend of the Ten Rings, was less than thrilled when two Quebec-based entrepreneurs pitched their “twist” on bubble tea — and he made sure they knew it.
Sébastien Fiset and Jess Frenette, the founders of Bobba, presented their product: bottled bubble tea, popping boba, and even alcoholic bubble tea in a can. They claimed they had “transformed” the classic Taiwanese beverage. Seeking $1 million for 18% of their business, the duo touted their innovation as healthier, simpler, and more convenient than the traditional version.
However, what they saw as innovation, Simu Liu saw as cultural appropriation. After taking a sip, Liu said the drink was “fine” but raised concerns about disrupting the cultural integrity of bubble tea, a drink deeply rooted in Asian culture. He pointed out that taking something distinctly Asian and “making it better” can feel disrespectful, especially when tied to cultural identity.
While some of the other Dragons acknowledged Liu’s perspective, they were more open to modernizing the drink. Manjit Minhas even defended the Bobba founders, stating that new takes on traditional products are valid. Ultimately, the entrepreneurs secured a $1 million investment from Minhas, despite Liu’s refusal to invest.
But let’s not get it twisted — Simu Liu wasn’t against the drink itself. What struck a nerve was the lack of acknowledgment of boba’s rich history and cultural significance. The founders implied their version of boba was “healthier” because, according to them, you don’t know what “they” (presumably traditional shops) put in their drinks. One founder even referred to boba as “not an ethnical product anymore” (yes, those were his words). Whether it was a language barrier or not, it certainly came across as dismissive of boba’s Asian heritage.
Also, when you walk into a boba shop, the ingredients are simple: tea, sugar, tapioca pearls, and milk. To imply that traditional boba is suspicious or unhealthy seemed disrespectful. The story quickly blew up online, resulting in Minhas responding to the backlash with a video statement announcing her withdrawal from the investment. The Bobba co-founders also issued an apology.
This brings up a crucial point for all of us in business: how can we innovate without erasing the history of the products and traditions we’re modernizing?
A Little Tea on the History of Boba
If you’ve ever sipped a bubble tea and wondered how this quirky drink became an international sensation, buckle up because boba’s story is as rich as its flavors.
Boba tea, also known as bubble tea, originated in Taiwan in the 1980s. The exact origin story is a little cloudy, but it typically boils down (pun intended) to two competing narratives. Some say it was invented at the Chun Shui Tang tea house when a product developer decided to add tapioca pearls to cold tea during a meeting. Others claim it was created at the Hanlin Tea Room, where the owner combined milk tea with chewy white tapioca balls. Either way, the drink exploded in popularity in Taiwan before making its way across the globe.
What’s in a Name?
The name “boba” refers to the spherical tapioca pearls in the drink. Fun fact: in Taiwanese slang, “boba” is a cheeky term for breasts, referencing the round shape of the pearls. Yep, boba tea has a little playful flair built right into its name!
From its humble beginnings as a street food favorite in Taiwan’s bustling night markets, boba tea has evolved into a worldwide craze, with shops serving up endless variations. Whether you prefer classic milk tea with chewy tapioca or fruit-based teas with popping boba, the drink’s charm lies in its ability to be customized to your unique tastes.
Fun Facts About Boba That You Probably Didn’t Know
- Boba has texture appeal: There’s a term in Chinese called “QQ” that refers to that perfect, chewy texture. The best boba has a balance of softness and bounce, making each sip (or bite?) extra satisfying.
- It’s not just about tapioca: While tapioca pearls are the OG boba, toppings like grass jelly, egg pudding, and even popping boba have made their way into the mix. The possibilities are endless!
- Boba isn’t limited to tea: While we usually associate boba with milk tea, some shops serve it with fruit juice, smoothies, and even slushies.
- Global domination: Boba tea didn’t stay in Taiwan for long. By the 1990s, it had become a huge hit in the U.S., particularly in cities like Los Angeles and San Francisco with large Asian populations. From there, it slowly but surely seeped into mainstream café culture.
- Boba’s versatility: Today, you can find both non-alcoholic and alcoholic versions of bubble tea. Yes, that’s right — boba has even found its way into cocktails, making it a playful addition to your weekend plans!
The Takeaway: Innovation vs. Tradition
The Dragons’ Den episode featuring Bobba highlighted an ongoing conversation in the food and beverage world: how do we innovate without losing cultural respect? Bobba’s founders may have “transformed” boba tea in their eyes, but to some, their version felt like it overlooked the drink’s cultural significance. And Simu Liu wasn’t alone in feeling that way—many fans of bubble tea echoed his concerns online.
At Babooshy, we’re all about modernizing classics — whether that’s in tea blends or the way we talk about wellness — but we never forget where those classics come from. Innovation? Yes, please. But respect? Always. Because whether you’re sipping a traditional Taiwanese boba or trying a new twist, every great story deserves a perfect brew, right?
Sip Responsibly, Serve Respectfully
As you enjoy your next cup of boba (or one of our Babooshy blends), take a moment to appreciate the history in that cup. Because the best part of any drink isn’t just how it tastes — it’s the story behind it.
Cheers to innovation and culture living side by side.