Tea Leaf and Creamery offers boba and more

Doe Bev and Celine Chai, employees at Tea Leaf and Creamery in La Verne, prepare orders on Tuesday. The menu has a variety of options, including smoothies, teas, waffle ice cream and other food. / photo by Kaylie Ennis
Doe Bev and Celine Chai, employees at Tea Leaf and Creamery in La Verne, prepare orders on Tuesday. The menu has a variety of options, including smoothies, teas, waffle ice cream and other food. / photo by Kaylie Ennis

Kamila K. De La Fuente
Assistant Editor

This summer a new bubble tea and dessert destination set up shop in La Verne causing and satisfying cravings for people of all ages. 

Tea Leaf and Creamery, on Foothill Boulevard just east of D Street, offers an extensive selection of bubble teas, smoothies and desserts using locally sourced, fresh ingredients. 

The tea leaf itself is imported from China and other far flung places. At the new shop, it is brewed fresh every morning, two to three times a day as needed to meet demand.  And the shop’s unique menu lets customers create their own specialized treat from a variety of flavors and toppings. 

Tea Leaf and Creamery has two shops in Georgia and another in Las Vegas, making the La Verne spot its fourth. 

It all began when a group of women came together after observing the global trend of purple tea, and wanted to bring it to locations across the U.S.

“We are proud of our roots and wanted to be able to serve communities with the same quality we give to our family and friends,” said Ching Chai, owner of Tea Leaf and Creamery.

Chai was inspired to open the next branch of her business in La Verne because of past success with proximity to college campuses. She said she also liked the community and nice neighborhood. 

The design and formulation of the menu are done by a research and development team, which in turn is also fueled by customer feedback. 

“The uniqueness principle of our menu also extends into our customer service,” Chai said. “We remind ourselves to always listen to our customers and to provide a unique dining experience to every single one of them.”

The pleasant atmosphere at Tea Leaf and Creamery is due not only to the space itself but also the close-knit team – at the counter and behind the scenes. 

“We all enjoy working with each other very much,” said Doe Bev, a store employee and boba barista. “The training that went into becoming a part of the team here was extremely helpful, connecting us all together as a great team.”

Since its opening, she said the store has seen an increase in new and returning customers, particularly once school was back in session. Weekends are a very popular time for people to drop by for a drink or customized treat. 

Bev said her favorite drink is the Mango Pomelo Sago, which is a blended mango smoothie with vanilla ice cream on the bottom with grapefruit pulp and crystal boba. 

“This is my third time coming to Tea Leaf and Creamery,” said Ariel Lopez, who was in the shop recently. “The unique drinks keep bringing me back. I like to try everything and mix it up, and there is so much to choose from here.”

When customers walk into the store, they are welcomed with a variety of foliage. There are hanging plants and succulents, and lavender pots on each table. There are pink ice cream vending machines where customers can win a stuffed boba plushie Pikachu among other fuzzy friends. 

“The atmosphere (is) very warm and welcoming,” said Klarissa Tinoco, another customer and graduate student in athletic training at the University of La Verne. “The space itself is spacious and decorated thoughtfully to create a sense of comfort.”

Tea Leaf and Creamery, at 2145 Foothill Blvd., Suite C, offers a unique dine-in experience as well as for delivery and curbside pickup.  

Kamila K. De La Fuente can be reached at kamila.delafuente@laverne.edu

Kamila K. De La Fuente is a fifth-year senior creative writing and broadcast journalism major. She is currently the LV Life editor for the Campus Times. She is a dedicated broadcast journalist who is passionate about storytelling and community engagement. Devoted to a lifestyle of knowledge, service and vision, she is actively involved in her community as well as a fierce advocate for diversity, equity and inclusion. She has previously served as an assistant editor and staff writer in Fall 2022.

Kaylie Ennis is a senior photography major and a staff photographer for the Campus Times and La Verne Magazine. Originally from Washington state, she enjoys cars and nature photography.


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