Quick Answer
Bubble tea sweetness levels such as full, half and light sugar and ice levels such as regular, less, light and no ice have no legal standard, and every shop defines them differently. What a shop should do is map each sweetness level to a fixed amount of sugar (grams) and each ice level to a fixed amount of ice, in a chart staff follow. It’s not just about taste: Taiwanese chain drink businesses must label total sugar and calories per cup, which requires fixed sugar amounts. Tang Sugar’s fruit syrup dosage chart, which converts light, half, regular and extra sweetness into grams, is one example.
Sample Sweetness Chart (Fruit Syrup)
Using Tang Sugar’s recommended dosage for fruit syrups:
| Sweetness | 500ml cup | 700ml cup |
|---|---|---|
| Light | 30g | 40g |
| Half | 45g | 65g |
| Regular | 60g | 80g |
| Extra | 75g | 100g |
Source: preparation steps on Tang Sugar’s Lemon Syrup page (150ml of tea for 500ml cups, 200ml for 700ml). For other sweeteners (fructose, cane sugar syrup), build your own chart from your recipes; see Fructose Syrup vs Cane Sugar Syrup.
How to Define Ice Levels
Ice affects drink volume, strength and texture. We suggest:
- Define “regular ice” with a fixed ice scoop or measure.
- Reduce proportionally for less and light ice (for example a fraction of regular).
- For no ice or warm drinks, top up the liquid or adjust the recipe so the drink isn’t too strong or too small.
- Put it in the chart and train staff.
Sugar and Ice Chart Template
| Option | Definition (fill in from your recipe) |
|---|---|
| Full sugar (100%) | Sugar ___ g |
| Less sugar (70%) | Sugar ___ g |
| Half sugar (50%) | Sugar ___ g |
| Light sugar (30%) | Sugar ___ g |
| No sugar | 0 g |
| Regular ice | Ice ___ g or ___ scoops |
| Less ice | Ice ___ g |
| Light ice | Ice ___ g |
| No ice | No ice, liquid topped up to ___ ml |
Why Quantify?
- Consistent taste: the same drink regardless of staff or shift.
- Cost control: syrup use directly affects cost per cup; see How to Calculate Bubble Tea Shop Profit Margin.
- Labeling compliance: Taiwanese chains must label total sugar and calories; see Taiwan’s Bubble Tea Labeling Rules.
Let Equipment Do the Portioning
A fructose dispenser can map each sweetness level to a button, and powders can use a powder dispenser; see Syrup and Powder Dispensers.
FAQ
Is there a standard for full sugar and half sugar?
No legal standard; each shop defines them differently, so map each level to a fixed number of grams.
How much syrup goes in a half-sugar 500ml drink?
With Tang Sugar fruit syrups, 45g for a 500ml cup and 65g for a 700ml cup.
Why is a no-ice drink smaller?
Ice normally takes up part of the cup; without it, top up the liquid or adjust the recipe, or the drink will be smaller or a different strength.
Why fix sweetness in grams?
For consistent taste and cost control, and because chains need fixed sugar amounts to label total sugar and calories correctly.
What percentage is light sugar?
There’s no legal standard and shops differ. In Tang Sugar’s fruit syrup chart for 500ml cups, light is 30g, half 45g and regular 60g; check each shop’s own chart.
Further Reading
- Fruit Syrup Dosage Guide
- Syrup and Powder Dispensers
- Taiwan’s Bubble Tea Labeling Rules
- How Many Calories Are in Bubble Tea?
Sources
- Tang Sugar product data: Lemon Syrup product page (preparation steps and syrup dosage)
- Ministry of Health and Welfare, Taiwan: How to read labels on freshly made drinks and packaged juices (in Chinese)
