Woodside dad brings Kung Fu Tea to Redwood City

"It all started when Drew Shih, a Woodside dad to four girls, grew weary of driving across Redwood City or to San Mateo almost daily in search of boba. Each of his four daughters, aged 11 to 19, had a different boba order, so they sometimes would drive around visiting multiple tea shops to satisfy everyone. Why, he wondered, wasn't there a location closer to where his family lived that could meet all of their needs?"

"Looking to solve the problem, he and his family members, who have also lived in Korea and Taiwan, began researching different boba franchises and locations. They wanted to serve authentic Taiwanese boba that would also be accessible to a mainstream Western customer base, he says. "It became sort of an obsession." They ultimately landed on Kung Fu Tea, which has a menu of some 70 drinks, including slushies, boba drinks, espresso drinks and fruity tea beverages."

"Among the more unique menu options on offer are various milk teas in honey oolong and winter melon flavors, fruit drinks like rose hip lemonade and lychee punch, and slushies in flavors like taro and apple pie. The national chain has nearly 400 locations but just one other nearby, in San Jose, after a Palo Alto location closed. The family is expecting to begin the soft opening of their location Oct. 27, with a grand opening set for Nov. 15."

Drew Shih, a Woodside father of four daughters, sought a nearby boba shop after frequent drives to Redwood City and San Mateo to satisfy varied family orders. The family researched boba franchises drawing on experience in Korea and Taiwan and chose Kung Fu Tea to offer authentic Taiwanese boba adapted for a mainstream Western clientele. The menu includes about 70 drinks such as slushies, boba and espresso drinks, and fruity teas, with unique options like honey oolong and winter melon milk teas, rose hip lemonade, lychee punch, taro and apple pie slushies. The location at 593 D Woodside Road in Redwood City will soft-open Oct. 27 and grand-open Nov. 15.

Read at The Mercury News