Whether you are opening a new bubble tea shop or adding boba drinks to a café menu, the supply list is longer than it looks. This checklist covers the categories to plan for, how they fit together and how to avoid running out mid-week.
1. The drink base
- Tea: Black, green, jasmine, oolong and other tea bases, bought as loose leaf, tea bags or concentrates depending on your workflow.
- Milk and creamers: Fresh dairy, non-dairy and powdered creamers. Offering a non-dairy option widens your customer base.
- Flavour powders and syrups: Fruit, taro, matcha, brown sugar and other flavours, and sweeteners such as simple syrup or fructose.
2. Toppings
- Tapioca pearls: The classic. Check the cooking time and the holding time on the package before you buy, since this drives how often you cook batches.
- Popping boba and jellies: Fruit-flavoured popping pearls, coconut jelly, grass jelly and similar toppings add variety without much extra equipment.
- Syrups in toppings: Some pearls and jellies come packed in syrup, so confirm whether they are ready to serve or need preparation.
Browse our bubble tea supplies and beverage ingredients to compare options by the case.
3. Cups, lids and straws
- Cups: Choose the size range you will actually sell, commonly a regular and a large. Make sure the cup suits the sealing method you plan to use.
- Sealing film or lids: If you use a sealing machine, buy film sized for your cups. If you use lids, choose dome or flat lids that fit the cup rim.
- Wide straws: Boba needs a wide straw. Order more than you think, since straws are one of the fastest-moving items.
Review our paperware, tabletop disposables and beverage service supplies for cups, lids, straws and serving tools.
4. Packaging for take-out
Most bubble tea is sold to go. Carry trays and bags keep multiple drinks upright, and napkins and extra straws should go in every order. If you are choosing between plastic and paper-based or compostable options, our take-out container guide explains how to compare materials, and our foam takeout ban guide covers what Canada's single-use plastics rules mean for restaurants.
5. Planning quantities
A simple way to plan your first order: estimate drinks per day, multiply by the days between deliveries, and add a safety margin of about 20 percent for cups, straws and sealing supplies. Track your usage for the first month, then adjust. Ordering by the case lowers your cost per unit, but start with one case of any new flavour or topping until you know it sells.
6. Storage and shelf life
Keep powders, syrups and uncooked pearls in a cool, dry place and follow the storage instructions on each package. Rotate stock so the oldest goes out first, and check best-before dates when you receive a delivery.
Order your supplies
Shop wholesale bubble tea supplies from Prime Restaurant Supply Wholesale. Questions about quantities, or looking for a product you do not see? Check the wholesale ordering FAQ or contact us.