Tony Valainis
With its kaleidoscope of boba teas, fruity mix teas, and foam-topped cheese teas, Castleton’s Tsaôcaa—a branch of the popular Chinese chain—has become a destination for all things liquid and chewy.
Crystal-colored tapioca provides the essential springy “Q” texture. The starchy dark-brown sugar smeared inside the cup has simmered for 30 minutes, until
it becomes thick and sticky. The store? It’s pronounced “tao-tah.” Nondairy milk shaken with black tea and fruit sugar is poured over ice. Sugar sprinkled
over the foam gets a quick hit from a blowtorch to caramelize the surface of the drink. Cream cheese powder, heavy cream, and Himalayan pink salt get whipped into a pourable foam.
Tsaôcaa
6386 E. 86th Street, 317-863-8118
