Brewing Creativity: How Milk Tea Lab’s Science-Inspired Sips Are Shaking Up San Francisco’s Boba Scene
Boba with a twist—Stephen’s Milk Tea Lab combines bold flavors, visual flair, and a scientific spirit to craft one of San Francisco’s most innovative drink experiences.
Stephen didn’t set out to become a boba entrepreneur. In fact, before Milk Tea Lab, he was deep in the world of hospitality—climbing the ranks from front desk staff to hotel manager. But when the pandemic halted travel and the hotel industry came to a standstill, he found himself furloughed and stuck at home. “I was like, what should I be doing?” he recalled. “There’s no hotel that’s opening...maybe this is the right time.”
With roots in Hong Kong and family ties in Taiwan, the idea of opening a bubble tea shop felt both nostalgic and strategic. “I’m a big boba fan myself,” Stephen said. “And during the pandemic, people stayed home or wanted grab-and-go. Boba made sense—it’s fast, it’s fun, and it doesn’t require dine-in.”
So in 2020, he started planning. By 2021, Milk Tea Lab on Irving Street was officially open.
Why Milk Tea Lab? A Perfect Fit for a First-Time Owner
Stephen didn’t launch Milk Tea Lab from scratch—he partnered with the existing franchise, connecting with CEO Carmen through a mutual friend. The brand stood out among other boba options. “I looked at bigger names like TP Tea and YiFang,” Stephen said, “but their franchise fees were too high. Milk Tea Lab fit within my budget and still offered a strong brand.”
What really sealed the deal was the concept. “It’s not just a boba shop—it’s like a lab,” Stephen explained. “We have a lab-style table with drink recipes, and our staff are called ‘scientists.’ They can experiment and make new creations.”
The Menu: Tonics, Tigers, and Instagram-Ready Innovation
Milk Tea Lab’s menu goes beyond your standard black milk tea. One of the biggest hits? The Cupid Tonic—a striking lychee soda with blueberry heart jelly, served in a shimmering, color-rich cup that practically begs for a photo. “It’s refreshing, it’s colorful, and it’s perfect for our main audience: younger customers and teens,” Stephen said.
Another favorite is the Tiger Milk Tea, their version of the beloved brown sugar boba drink. “That’s one of our top sellers,” he said. And of course, the classics are all there—green tea, black tea, fruit flavors—plus creative seasonal specials that rotate in to keep the menu fresh.
Inside the store, a periodic table-inspired wall lets customers mix, match, and explore different drinks like scientists in a lab. “It keeps people curious,” Stephen added.
The Challenges—and Rewards—of Running a Boba Business
Opening a business during the pandemic wasn’t easy. Stephen built his store from an empty shell, managing everything from permits and construction to interior design. “I picked the tiles, chose the colors, dealt with the city—it was a lot to learn,” he said. “And the first six to nine months, I was at the store every day, open to close.”
But all that work has paid off. For Stephen, the most rewarding moments are simple: “Seeing families and kids happy with our drinks, seeing my staff come in with good energy—those are the best parts.”
What’s Next: From Boba Boss to Boba Mentor?
Stephen isn’t rushing to open a second location just yet. “I already have a full-time job,” he laughed. “But long term? I’d love to create Boba lessons. Maybe a YouTube channel where I teach people how to open their own shop—from drink recipes to getting supplies to managing a business.”
With five years of hands-on experience and a vision for helping others get started, Stephen’s next chapter might be just as exciting as the first.