Taro Storm
Stone-ground taro, fresh milk and a fat layer of black-sugar pearls. Purple, creamy and faintly nutty.


Stone-ground taro, fresh milk and a fat layer of black-sugar pearls. Purple, creamy and faintly nutty.
Warm pearls swirled up the cup with caramelized black sugar, then flooded with cold fresh milk. No tea, all comfort.
The original: black tea, fresh milk, black-sugar pearls. The one we judge every other shop by, and quietly win.
Ceremonial-grade matcha whisked with cold milk under a lid of salted cheese foam. Grassy, sweet, a little savory.
Roasted caramel and toasted-milk tea that tastes like the good part of a creme brulee. Pudding on top is not optional, but we allow it.
Bright orange Thai tea, condensed milk and a double shot of pearls. Loud, sweet and completely unapologetic.
Real mango blended with jasmine green tea and popping boba that snaps like tiny fireworks. Zero dairy, all sunshine.
Fresh strawberry mashed into jasmine green tea with popping boba. Pink, tart and ridiculous in the best way.
Passionfruit and orange over green tea, packed with popping boba and a wedge of lime. Basically a party in a cup.
Lychee and white tea, clean and floral, with crystal boba that looks like a handful of little jewels.
Roasted oolong shaken with real peach. Half the sweetness, all the flavor, and the staff pick on a hot day.
Your first topping is on the house. Stack as many as your cup can structurally survive after that.
Cold mango puree, fresh mango, pomelo, coconut sago and a spoon that refuses to quit. The one everyone photographs.
Real taro soft-serve in a crunchy cone, roasted-oat crumble on top and a fistful of warm pearls on the side.
A sharing-size mound of milk ice, seasonal fruit, condensed milk and, obviously, pearls. Changes every couple of weeks.
Warm chewy mochi rolled in toasted soybean powder and drenched in black sugar. Four to a box, gone in three.
