Is Bubble Tea Made of Sago? Unraveling the Chewy Pearl Mystery

December 13, 2025 •

3 min read

Originating in Taiwan during the 1980s, bubble tea features characteristic chewy pearls. Contrary to a common misconception, these delightful spheres are not traditionally made from sago but from tapioca, a different kind of starch extracted from the cassava root.

Quick Summary

The chewy pearls in bubble tea are typically made from tapioca starch, sourced from the cassava plant, not sago from the sago palm. The two starches differ in source, texture, and common usage.

Key Points

Primary Ingredient: Bubble tea pearls are primarily made from tapioca starch, which comes from the cassava root.
Sago is Different: Sago is a starch derived from the pith of the sago palm tree, a different plant altogether.
Confused Terminology: The use of "sago" for bubble tea pearls is a common mistake, often due to historical substitutions in Southeast Asian desserts.
Texture Differences: Tapioca pearls are characteristically chewy, while sago pearls have a softer, more tender texture.
Origin of Color: The black color of many bubble tea pearls comes from brown sugar, not from their original starch source.
Accessibility: Tapioca pearls are widely available and affordable, making them the standard choice for the global bubble tea industry.

Sago vs. Tapioca: The Root of the Confusion

Many assume the pearls in bubble tea are sago, a term widely used in some cultures for similar starchy spheres. However, this is a misnomer, as the primary and traditional component is tapioca. The confusion stems from historical substitutions and the similar appearance of the cooked pearls. In Southeast Asia, tapioca pearls were introduced as a cheaper alternative to sago and were often used interchangeably in desserts, leading to the lasting mix-up.

The True Identity: Tapioca Pearls

So, if it’s not sago, what is in bubble tea? The iconic, chewy balls are most commonly made from tapioca starch, which is derived from the starchy cassava root. This root vegetable, also known as yuca, is native to South America but is widely cultivated today. To make the pearls, the cassava root is processed to extract its starch, which is then combined with hot water, rolled into small balls, and cooked until soft and translucent. Bubble tea shops often soak these cooked pearls in a brown sugar syrup to add flavor and color. While unflavored tapioca pearls are naturally white, the popular black pearls get their dark color from added brown sugar or food coloring.

The Real Sago: A Distinctive Pearl

Sago is the edible starch that comes from the pith of the sago palm tree, a different plant entirely. Primarily used in many Southeast Asian cuisines, real sago pearls differ from tapioca in texture and origin. While tapioca pearls are known for their signature chewiness, sago tends to have a softer, more tender bite. Authentic sago pearls are also rarer and more expensive due to the intensive harvesting process, whereas cassava is a more abundant and easily cultivated crop.

The Anatomy of a Bubble Tea

Creating a delicious bubble tea involves more than just the pearls. A typical recipe includes several key components that come together for a unique beverage experience.

Tea Base: This is the foundation of the drink. Popular choices include black tea, green tea, or jasmine tea.
Milk or Creamer: Many bubble teas are milk-based, using dairy milk, condensed milk, or non-dairy creamers to achieve a creamy texture.
Sweetener: Sugar syrup, honey, or brown sugar are used to sweeten the drink and often to flavor the tapioca pearls.
The Pearls (Boba): As discussed, these are the chewy tapioca pearls, providing the drink's signature texture.
Flavorings: Fruit syrups, powders, or purees can be added to create a variety of flavors, from fruity to savory.
Toppings: In addition to tapioca, other popular toppings include popping boba (spheres filled with fruit juice), fruit jellies, and puddings.

Tapioca vs. Sago Pearl Comparison


Feature	Tapioca Pearls (Boba)	Sago Pearls
Source	Cassava (Yuca) root	Sago palm pith
Texture	Chewy, springy	Softer, more tender
Primary Use	Bubble tea, puddings, desserts	Puddings, sweet soups, Asian desserts
Accessibility	Widely available and affordable	Less common and often more expensive
Common Color	Black (with brown sugar) or white	Often white or slightly brownish
Cooking Time	Can require longer cooking	Tends to cook faster

A Global Beverage, Made with Tapioca

The bubble tea phenomenon has swept across the globe, with tapioca pearls as its undisputed star. Their neutral flavor and satisfying texture make them the perfect complement to a wide range of tea and milk combinations. While the terms may be confused, the product remains a consistent favorite. When you enjoy a bubble tea, you are almost certainly enjoying tapioca pearls, the chewy gems that give the drink its famous name. The next time you find yourself at a boba shop, you can confidently distinguish between the origins of tapioca and sago, appreciating the unique qualities of the cassava-based pearl.

For a deep dive into how these pearls are made from scratch, check out this informative article from the Food Network detailing the traditional methods of preparing tapioca pearls at home.

Conclusion: The Final Verdict

In conclusion, the pearls in bubble tea are made from tapioca starch, not sago. Though the two can be confused due to their similar starchy nature and occasional interchangeable use, they are derived from entirely different plant sources—cassava root for tapioca and the sago palm for sago. The distinctive chewy texture that defines the bubble tea experience comes from the humble and widely-available tapioca pearl, a far more accessible alternative to its sago counterpart.

Frequently Asked Questions

The pearls in bubble tea are almost exclusively made of tapioca starch, which is derived from the cassava root, not sago from the sago palm tree.

The key difference is their source: tapioca comes from the cassava root, and sago is from the sago palm. They also have different textures; tapioca is famously chewy, while sago is softer.

The confusion stems from historical usage in some parts of Asia, where tapioca pearls were introduced as a cheaper and more readily available substitute for traditional sago pearls and the names became interchangeable.

Tapioca pearls are naturally white. The black color is typically achieved by soaking the cooked pearls in a dark brown sugar syrup or by adding food coloring during the manufacturing process.

While sago can be added to drinks, it will not provide the same classic chewy texture. Sago pearls have a softer, more delicate texture compared to tapioca's firmer, chewier bite.

Yes, since tapioca starch comes from the cassava root, it is naturally gluten-free. This makes bubble tea a suitable beverage for those with gluten sensitivities.

Tapioca pearls have a neutral flavor on their own. They gain their characteristic sweetness and caramel flavor from being simmered or soaked in brown sugar syrup after cooking.