A Study on the Most Preferred Kind of
Bubble Tea Among 50 Students
In Newland Center for Education
S.Y 2013-2014
A thesis presented to the faculty
And staff of Newland Center
For Education
In partial fulfillment for the
Requirements in Secondary
Education
By:
Angelica G. Ando
4th Year- Diamond
2013-2014
APPROVAL SHEET
The thesis entitled “A STUDY ON THE MOST PREFERRED KIND OF MILK TEA AMONG 50 STUDENTS IN NEWLAND CENTER FOR EDUCATION, S.Y. 2013-2014” presented and submitted by ANDO, ANGELICA G., in partial fulfillment for requirements in Secondary Education has been examined and is recommended for acceptance and approval for ORAL EXAMINATION.
Mrs. Michelle Retoran
Thesis Adviser
PANEL OF EXAMINERS
As approved by the COMMITTEE ON ORAL EXAMINATION with a grades of ______________ on ___________________________.
DR. ROSARIO C. CRUZ
Director
DR. GELARIO C. CRUZ
Principal
MRS. SEGUNDINA BANZON
Member
ACKNOWLEDGEMENT
I would like to dedicate this thesis entitled “A STUDY ON THE MOST PREFERRED KIND OF MILK TEA AMONG 50 STUDENTS IN NEWLAND CENTER FOR EDUCATION, S.Y. 2013-2014” to the following people who inspire me ank her to make his study became a reality.
First, I would like to thank our Heavenly Father. He who was and is to come; He Who is giving high hopes; for being my source of strength; for being true to what He promised me. I praise you and I thank you my Creator and Savior. To God be the glory.
To Ms. Nerisa E. Teves, our understanding Class Adviser driven by her untiring support and for being my second parent in this school, I humbly thank her for molding me as a good student.
To Mrs. Michelle D. Retoran my Thesis Adviser and I am thankful to whose Encouragement, guidance and support from the initial to the final phase of writing this research enabled me to develop a good understanding of the subject.
To Dr. Gelario C. Cruz, our beloved Principal who is equipped with compelling Vision and lead us to exposure of the new idea and encouraged our intellectual abilities all throughout the writing of this research.
To Dr. Rosario Claridad Cruz, Director of Golden Valley-Newland Center Group of School, whose idea and program has made me prepared for the forthcoming endeavor and challenges when I reach my college.
To My Supportive Parents, I would have not finished this project without Their unselfish and untiring support, encouragement, and guidance and for being here for me whenever I need them, with their love that has empowered me to go on and taught me to be responsible child and student.
Lastly, I offer my regards and blessings to all those who supported me in any Respect during completion of this research – my friends, classmates, teachers, and relatives especially to my Special Someone who inspired me a lot.
Thank you.
Lhica
ABSTRACT
Title: “A STUDY ON THE MOST PREFERRED KIND OF
BUBBLE MILK TEA AMONG 50 STUDENTS IN
NEWLAND CENTER FOR EDUCATION,
S.Y. 2013-2014”
Researcher: ANGELICA G. ANDO
Adviser: MRS. MICHELLE RETORAN
School: NEWLAND CENTER FOR EDUCATION
Year: 2013-2014
Degree: HIGH SCHOOL EDUCATION
This study aims to find out the most preferred kind of milk tea. The researcher drafted a questionnaire approved by her adviser, administrated at Newland Center for Education with 50 respondents-students, collected, retrieved, and tabulated all the answers with the help of her adviser.
Chapter 1
Introduction
Bubble teas are typically of two distinct types: fruit-flavored teas and milk teas. However, some shops offer hybrid “fruit milk teas”. Most milk teas include powdered dairy or non-dairy creamers, but some shops also offer fresh milk as an alternative. Other varieties are 100% crushed-fruit smoothies with tapioca pearls and signature ice cream shakes made from local ice cream sources. Many American bubble tea vendors sell “milk smoothies”, which are similar to bubble tea but do not contain any tea ingredients. Some small cafés offer sweetener substitutes such as honey, agave, stevia and asparte upon special request.
The oldest known bubble tea consisted of a mixture of hot Taiwanese black tea, small tapioca pearls, condensed milk, and syrup or honey. Many variations were created, the most common of which is served cold rather than hot. The tea type is frequently replaced. First was bubble green tea, which uses jasmine-infused green tea instead of black tea. Big tapioca pearls were adapted and quickly replaced the small pearls. Peach or plum flavoring appeared, then more fruit flavors were added until, in some variations, the tea was removed entirely in favor of real fruit. These fruit versions sometimes contain colored pearls (and/or “jelly cubes” as in the related drink taho), the color chosen to match whatever fruit juice is used. Flavors may be added in the form of powder, fruit juice, pulp, or syrup to hot black or green tea, which is then shaken in a cocktail shaker or mixed with ice in a blender. Cooked tapioca pearls and other mix-ins (such as honey, syrup, and sugar) are added at the end.
Today, one can find shops entirely devoted to bubble tea, similar to the juice bars of the early 1990s. Some cafés use plastic dome-shaped lids, while other bubble tea bars serve it using a machine to seal the top of the cup with plastic cellophane. The latter method allows the tea to be shaken in the serving cup and makes it spill-free until one is ready to drink it. The cellophane is then pierced with an oversized straw large enough to allow the pearls to pass through.
Today, in Taiwan, it’s more common for people to refer to the drink as “pearl milk tea”. “Pearl milk tea” is also used by English speakers and overseas Chinese and Taiwanese speakers, but it is usually called “bubble tea” or “boba tea” by English speakers, with the former seemingly more common in locations with less Chinese influence.
