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BobaBit Black Tapioca Pearls 2kg – the basis for perfect bubble tea
Bubble tea lovers need pearls that turn out perfectly every time. BobaBit's black tapioca pearls become consistently soft, elastic, and maintain their shape with every cooking process – without clumping, without disintegrating. They have no inherent taste and absorb every flavor perfectly: ideal for milk, fruit, and tea bases.
Features & Benefits
How to make perfect pearls
Application
Ideal for:
Why choose BobaBit?
Perfect Combination
These tapioca pearls pair perfectly with Taro Powder 1 kg →. Don't forget the cane sugar syrup – the essential accompaniment for the authentic flavor of your pearls.
Frequently Asked Questions
Simmer for 30 minutes, then let steep for 15–20 minutes. This makes them soft inside and elastic outside.
Yes. Tapioca pearls consist of pure starch from the cassava root and are naturally gluten-free.
No. The pearls go directly into boiling water – no soaking necessary.
At approx. 25–30 g per serving, the pack is sufficient for about 40–55 servings of bubble tea.
Cooked pearls taste best fresh and should be consumed within a few hours. Uncooked and sealed, they have a long shelf life.
Order now
Buy BobaBit Black Tapioca Pearls 2kg directly online. Benefit from fast delivery and attractive bulk discounts – perfect for home and gastronomy.
Our B2B conditions can be found here: B2B Partnership.
Storage: Store in a cool, dry place, protected from light. Seal airtight after opening.
Content: 2 kg
Tapioca starch, water, colour: caramel (E150d), preservatives: potassium sorbate (E202), sodium benzoate (E211), sweeteners: acesulfame K (E950), aspartame (E951), flavouring. Contains a source of phenylalanine.
| Brand | BobaBit |
| Flavor | Neutral |
| Shelf life | 1 year |
| Weight | 2 kg |
| Packaging | plastic bag |
| Vegan | Ja |
| Ready to consume | Ja |
For questions about payment or invoicing, please contact us at
bobabit.eu@gmail.com or via WhatsApp:
+49 175 373 4823.
If you have any questions regarding shipping, you can reach us at:

