Quick Answer
The brown sugar used in Taiwanese bubble tea (hei tang, “black sugar”, called kokuto in Japan) is made by purifying sugarcane juice, boiling it down and cooling it into a solid or powder without separating the molasses. Chinese Wikipedia explains this using the Japanese government’s definition, noting that retaining the molasses gives it a dark color and rich flavor; Taiwan, Okinawa and Japan’s Amami region are well-known producers. Bubble tea shops use brown sugar syrup for brown sugar pearls, brown sugar fresh milk and brown sugar milk tea, and a syrup keeps sweetness and flavor consistent in every cup.
How Is This Brown Sugar Made?
Summarized from Chinese Wikipedia:
- Impurities are removed from sugarcane juice by neutralization and settling.
- The juice is boiled to evaporate water and concentrate it.
- Without separating the molasses, it is cooled directly into a solid or powder.
Because the molasses is retained, it is dark brown to black, with rich caramel and sugarcane notes.
How Does It Differ from Other Brown Sugars?
Wikipedia notes there is no unified legal definition across countries for black sugar, brown sugar and light brown sugar, and the lines are blurry. In general, the key feature of this “black sugar” is that the molasses is not separated; sugars that are refined or have some molasses removed are lighter in color and flavor. Check product ingredients and specifications when buying.
How Bubble Tea Shops Use Brown Sugar Syrup
| Drink | Approach |
|---|---|
| Brown sugar pearls | Toss cooked, drained pearls in brown sugar syrup |
| Brown sugar boba milk | Drizzle syrup on the cup wall for “tiger stripes”, add brown sugar pearls and fresh milk |
| Brown sugar milk tea | Use brown sugar syrup instead of regular syrup |
| Brown sugar oolong milk | Caramel notes complement roasted oolong |
For brown sugar pearls, see How to Cook Tapioca Pearls and How to Make Brown Sugar Boba Milk; for roasted oolong, see What Is Charcoal-Roasted Oolong?
Ready Syrup or Cook Your Own?
| Comparison | Cooked in store | Brown sugar syrup |
|---|---|---|
| Flavor | Adjustable | Consistent |
| Labor | Needs cooking time | Ready to use |
| Quality control | May vary by batch | Fixed specification |
| Best for | Handmade-focused shops with staff | Chains and high-volume shops |
Storage
Store opened syrup as the pack directs: close the cap tightly, keep water out and use within the recommended period. Tang Sugar’s fruit syrup product pages, for example, advise sealing and refrigerating after opening and keeping water out to prevent spoilage.
Tang Sugar’s Brown Sugar Range
Tang Sugar supplies brown sugar syrup (2.5kg, 5kg), brown sugar ginger syrup, brown sugar powder, Okinawa brown sugar milk tea powder, brown sugar creamer, plus brown sugar crystal boba, brown sugar agar jelly, brown sugar mochi powder, brown sugar fen guo powder and brown sugar jelly powder. Request samples.
FAQ
What is Taiwanese brown sugar?
Sugar made by purifying sugarcane juice, boiling it down and cooling it without separating the molasses, giving it a dark color and rich flavor.
Is black sugar the same as brown sugar?
There’s no unified legal definition across countries and the lines are blurry; the defining feature of black sugar is that the molasses is not separated.
What drinks use brown sugar syrup?
Brown sugar boba milk, brown sugar milk tea and brown sugar oolong milk, and it’s used to make brown sugar pearls.
Where is black sugar produced?
Chinese Wikipedia lists Taiwan, Okinawa and Japan’s Amami region as major producers.
How do I choose commercial brown sugar syrup?
Bought wholesale from ingredient suppliers, it saves labor over cooking your own and gives more consistent sweetness and flavor. Compare viscosity, brown sugar flavor and how well it clings to the cup by test-making brown sugar boba milk. Tang Sugar’s comes in 2.5kg and 5kg packs.
What is the difference between brown sugar blocks and brown sugar powder?
Both are made by boiling down sugarcane juice; the difference is the final form. Blocks are cooled into pieces and often eaten as they are or melted into syrup, while powder dissolves more easily for drinks and baking. Most bubble tea shops use ready-made brown sugar syrup because it is faster to dispense and easier to keep consistent.
Is Taiwanese brown sugar the same as Japanese kokuto?
Both are unrefined sugars made by boiling down sugarcane juice. Kokuto (黒糖) refers to Japanese, especially Okinawan, black sugar, while Taiwanese brown sugar (黑糖) is produced in Taiwan; flavor varies with the cane and the cooking process.
Further Reading
Sources
- Wikipedia: Black sugar (in Chinese)
- Tang Sugar product list (March 2026 edition)
