Though her Langford location opened its doors in June 2011, don't mistake Becky Dobbs for some bubble-tea newbie. She's been honing her brewing skills since 1999, when she opened her first shop in Chinatown. There she learned to concoct the unique beverage, a Taiwanese specialty that can be served either hot or cold, and which takes it name from the boiled tapioca bubbles or sweet coconut jellies that merrily bob at the bottom of each cup.
Her fruity tea flavours range from tangy passionfruit and kumquat to creamy lychee and matcha to create custom teas for even the finickiest of palates. Becky also presses fresh basil pesto, dill-dijon cream cheese, and sun-dried tomato between slices of bread to grill up savoury paninis or aromatic diamonds. For guests who prefer coffee over tea, Becky brews locally roasted Discovery Coffee to create mochas, lattes, and macchiatos at the espresso bar.