[Taipei] There is a part of me who wants to do a “10 Best Bubble Tea In Taipei” series, but I am holding on first, thinking of the amount of calories and sugar.

But, let’s start with the brand who claims they are the 1st to create Taiwanese style pearl milk tea.

Chun Shui Tang 春水堂 is founded by a Mr Liu Han-Chieh, who had the idea of serving Chinese tea cold in the early 1980s, after a visit to Japan where he saw coffee served cold.

His manager is said to have included Taiwanese tapioca pearls fen yuan into the drinks, and well… we all know how this “Boba” drink has reached ends of the world.

Unlike some more modern kiosk, Chun Shui Tea which is literally translated as “Spring Water Hall” retains its Chinese teahouse element and experience, while selling its signature icy cold tea and frothy tea latte.

The interior décor of Chun Shui Tang at Shinkong Mitsukoshi Deparmental Store had a mish-mash of oriental ornamentation and paintings.

It was relatively busy even though it was off-peak lunch.

Note that this is not a full service restaurant as you need to tick-off your food selection first, then pay at the cashier near the entrance. Food would then be brought to your table.

Not surprising to note that half the menu was taken up by drinks alone, while the best-sellers included Braised Bean Curd & Rice Cakes (TWD155, SGD$7.00), Spicy Tofu (TWD90, SGD$4.00), Turnip Cake(TWD85, SGD$3.80), Braised King Oyster Mushroom with Basil (TWD80, SGD$3.60), Seasoned Snap Beans (TWD80, SGD$3.60), and Braised Cabbage with Green Tea (TWD75, SGD$3.40)

I had a Handmade Dry Noodles with Minced Pork Sauce (TWD80, SGD$3.60), considered reasonably priced for an indoor restaurant, not very impressionable in terms of taste. Standard Taiwanese style noodles?

The side dish of Spicy Tofu (TWD90, SGD$4.00) packed a punch though. Cooked with more than 10 spices and herbs, the gmo-free beancurd was smooth and soft, and absorbed some of that mala soup base for added tingling sensation.

A drink you can look out for is the recommended Iced Mango Pearl Coconut Milk Tea (TWD125, SGD5.60 for small), pricier than most of the other dishes on the menu.

The draw was the QQ-chewy tapioca pearls at the base of the drink, which had an enjoyable bite. Read that tapioca balls would be discarded if cooked for more than three hours to ensure freshness.

I didn’t exactly finish the drink as it was on the too-sweet side for me. (Can’t choose the sweetness level for this)

Can’t leave without having a Pearl Milk Tea (TWD85, SGD$3.80 for small).

I can imagine why so many people would like this tea. You could taste the high quality tea leaves used, which had a lingering fragrance and pleasant slight-bitter taste.

Is this the best? I preferred some of the other brands, while Chun Shui Tang had a more subtle touch. There are more than 40 Chun Shui Tang shops around Taiwan.

Chun Shui Tang (Shinkong Mitsukoshi Dept Store)
B1, No. 9, Songshou Rd., Xinyi Dist, Shinkong Mitsukoshi A9, Taipei
Tel: +886 02 2723 9913
Opening Hours: 11:00am – 9:30pm (Sun – Thurs), 11:00am – 10:00pm (Fri – Sat)

Google Maps – Chun Shui Tang (Shinkong Mitsukoshi Dept Store)

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  1. I THOUGHT i detected Singaporean english in the first few paragraphs! ? I remember n early visit to singapore where I was first introduced to bubble tea by my niece…I think it was her. anyhow, i remember that they used fresh fruit and fresh juices to make the bubble tea.
    Now that “bubble tea” is damn near everywhere,even canada, I find that it is always made with a powdered mix. We had an absolutely awful one at an otherwise very good taiwanese place here(I love their pork sauce noodles, big bowl $9). Did you notice if this place, supposedly the home of bubble tea, used fresh juice???Or at least tinned juice when fresh isn’t available. I have long wondered about this.


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