In an interview with the founders of “Fantasia Coffee & Tea,” we explored the remarkable journey of the first bubble tea shop in the Bay Area, which opened its doors in Cupertino back in 1997. Zhang Weichao and Wang Sheng, both former professionals in the tech and finance sectors, shared their entrepreneurial dreams that led them to establish this iconic shop, leveraging the influence of the World Journal’s San Francisco branch for promotion. Today, more than two decades later, bubble tea has exploded in popularity across California and the broader U.S., representing a new cultural phenomenon intertwined with Asian trends and fashion.
Reflecting on their bold decision to pivot from stable careers, Zhang and Wang revealed that they initially faced skepticism from family members. When I asked if they had set a timeline for their venture, they smiled and shook their heads, emphasizing that their focus was solely on achieving success rather than adhering to a schedule. Wang mentioned that while this was their first entrepreneurial endeavor, their backgrounds in retail helped alleviate some of their concerns about entering the business.
Their choice of location was strategic; they tapped into the growing Chinese community in South Bay, Silicon Valley, understanding that many Chinese Americans savored tea while traditional English black tea had a solid following among local Americans. This insight allowed them to introduce bubble tea effectively right from the start, using Ceylon black tea, high-quality boba from Taiwan, and Hawaiian sugar to create a product that appealed widely. Their health-conscious approach ensured they used non-dairy creamers sourced from the U.S., aligning taste with everyday enjoyment.
Back in 1997, with the internet still in its infancy and Cupertino far less bustling than today, their initial customer turnout was relatively modest. They fondly recalled reaching out to the popular World Journal, which played a crucial role in announcing their opening. Soon enough, customers traveled over 100 miles from places like San Gabriel Valley just to taste their bubble tea, and even skiing tourists from Northern California made stops at their shop.
As word of mouth spread, Zhang and Wang swiftly opened a second location in Milpitas, followed by a presence at Santana Row, a premier shopping destination in South Bay. They shared that the developers at Santana Row were keen on strong branding, traveling from the East Coast to evaluate their products at the Cupertino location.
With growing popularity came competition, as “Quickly” emerged as one of the first chains just six months later. However, the founders remained unfazed, confident that their commitment to high-quality ingredients and meticulous preparation would distinguish their bubble tea from the rest.
Wang highlighted a significant difference in their approach: while many bubble tea shops opt for plastic sealing cups—creating potential health risks with microplastics—Fantasia has always utilized healthier lids, despite the higher cost associated with them.
The duo proudly articulated their principle of not succumbing to fleeting trends. Unlike many new bubble tea establishments that lean on gimmicks for visibility, they believe enduring success is rooted in authenticity. They retain more than half of their original tea offerings on the menu, with recipes that honor their cultural roots.
Wang shared that Fantasia offers a unique sanctuary for customers navigating the fast-paced, competitive environment of Silicon Valley. While many newer shops have reduced seating to cut costs, Fantasia has preserved its original layout, providing a welcoming space for studying, socializing, and even dating.
He acknowledged the growing difficulties of maintaining connections in today’s accelerated world, noting that, despite pressures to economize, they’ve managed to keep their seating area intact.
In contrast to most bubble tea shops, a striking 90% of Fantasia’s clientele are regulars, with delivery comprising just 10% of sales. Initially, their customers were predominantly Chinese, but now they see a diverse mix: about 30% are Chinese, another 30% are white, and the rest come from various backgrounds. This evolution reflects their success in embedding bubble tea into mainstream American culture.
Wang admitted that the sheer density of bubble tea shops—around 30 within a mile—can be daunting, particularly as consumer habits shift toward takeout and delivery. Nevertheless, he believes that Fantasia retains its distinctive charm and a loyal customer base while facing minimal operational challenges. The secret to their longevity, he insists, lies in “fresh ideas that bring new inspiration to this pioneering bubble tea shop.”
