Asha Tea House is a rare hybrid: a serious teahouse where fruity boba drinks and fine Chinese teas are prepared with the same attention to detail. Owner David Lau aims to bring Asian tea culture — high-, low-, and middlebrow — to a wider American audience. Pick any drink and you’ll notice the difference: A standard pearl milk tea features organic Assam black tea and hormone-free milk; the chewy tapioca pearls are nearly indistinguishable from the ones sold by the best boba hawkers in Taiwan. Fruit-flavored drinks, like the refreshing Fuji apple black tea, have house-made seasonal fruit purées as their base. Meanwhile, there’s an excellent selection of higher-end loose-leaf teas, all served in a traditional lidded bowl called a gaiwan.

— Luke Tsai

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