bubble tea

i have decided that there is a direct correlation of stress level (independent variable) and bubble tea consumed (dependent variable). now, you might not see this in your average person who doesn't a) know what bubble tea is or b) does not have a bubble tea shop nearby. if, however, there are at least three venues at which to obtain bubble tea within a short walking distance of one's abode, you will observe these two variables have a strong, positive correlation. if stress level and number of venues are both high, one might conduct a study on the taste, consistency, temperature and flavor selection of bubble tea served at the various locations.

if there are any bubble tea shop readers, i would like to make a few suggestions. first, warm boba and cold beverages do not go well together. if i order juice, it should not be warmed by the boba in the bottom. second, beverages made from real fruit will have your customers coming back for more. let me recommend the mango smoothie with pearl at tapioca house on guadalupe (made with fresh mango!). third, blue straws are key. i can't tell you why because i'm not sure. i do know, however, that everything tastes better when you drink it through blue straws. hopefully these suggestions will get you started. in the meantime, my roommates and i will continue the quest to try all the fruit flavors.