Quick Answer
Foam black tea (paomo hongcha) is a hand-shaken drink from Taiwan: black tea and syrup are shaken with ice in a cocktail shaker until a fine foam forms. According to Chinese Wikipedia, there are several origin stories: Shuang Chuan Black Tea in Tainan (founded 1949) says a similar drink existed during Japanese rule, while Chun Shui Tang founder Liu Han-chieh in Taichung, after a trip to Japan in 1979, used a cocktail shaker with carefully designed ratios to create a finely foamed black tea he named “foam black tea”. Because it was shaken by hand, it was also called “hand-shaken tea”, which paved the way for bubble tea, and takeaway tea stands gradually replaced the traditional foam tea houses.
Origin Stories of Foam Black Tea
Summarized from the Chinese Wikipedia article on foam black tea:
| Claim | Details |
|---|---|
| Tainan | Shuang Chuan Black Tea (founded 1949) says a similar drink existed in Taiwan during Japanese rule, later made with a cocktail shaker |
| Taichung | After visiting Japan in 1979, Chun Shui Tang founder Liu Han-chieh shook hot tea, syrup and ice in a cocktail shaker in designed ratios to create a fine foam, naming it foam black tea |
| Other | Xiao Xie Tea House says it invented the drink by shaking leftover tea with ice in a shaker |
As with bubble tea, there is no single agreed origin; see Who Invented Bubble Tea?
How to Make Foam Black Tea
- Brew hot black tea.
- Add the tea, syrup and ice to a cocktail shaker.
- Close tightly and shake quickly to chill the tea and create a fine foam.
- Pour into a cup; a layer of foam sits on top.
For shaking technique, see How to Use a Cocktail Shaker for Bubble Tea; for syrups, see Fructose Syrup vs Cane Sugar Syrup.
From Foam Tea Houses to Bubble Tea Shops
| Stage | Characteristics |
|---|---|
| Foam tea houses | Places to sit and chat; tea shaken by hand |
| Tapioca balls added | Bubble tea appeared and took off |
| Takeaway tea stands | Takeaway stands gradually replaced foam tea houses, and shaking machines appeared |
| Today’s bubble tea shops | Chain brands, custom sweetness and ice, many toppings |
According to Taiwan’s Ministry of Economic Affairs, there were 16,113 drink shops in Taiwan at the end of September 2025; see Bubble Tea Market Trends.
Tang Sugar and Taiwan’s Hand-Shaken Tea Culture
Tang Sugar supplies black tea leaves, old-fashioned black tea, Assam and Ceylon teas, plus fructose syrup, cane sugar syrup and brown sugar syrup, helping shops in Taiwan and abroad recreate the taste of Taiwanese hand-shaken tea. See our tea products or request samples.
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FAQ
What is foam black tea?
Foam black tea is a Taiwanese drink made by shaking black tea, syrup and ice in a cocktail shaker until a fine foam forms.
Who invented foam black tea?
There are several claims, including Shuang Chuan Black Tea in Tainan and Liu Han-chieh of Chun Shui Tang in Taichung; there is no single agreed origin.
Why is it called hand-shaken tea?
According to Chinese Wikipedia, foam black tea was originally shaken by hand, so it was also called hand-shaken tea, a name Taiwanese still use for bubble tea shops today.
How is foam tea related to bubble tea?
Foam black tea paved the way for bubble tea, which developed when tapioca balls were added to shaken milk tea.
Further Reading
Sources
- Chinese Wikipedia: Foam black tea (in Chinese)
- Commercial Times (2025-12-08): Ministry of Economic Affairs statistics on drink shops (in Chinese)
