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Place the tea leaves in a brewing pot or French press.
Heat the water to 205°F / 96°C (if you don't have a thermometer to measure the temperature, bring the water to a boil, and then leave it off-heat for about 3 minutes to reach the correct temp.), and THEN measure 2 ¼ cup of water into the brewing pot. Stir once or twice to make sure the tea leaves are saturated with water, then cover the pot and let it sit for no more than 5 - 6 minutes.
Strain the tea leaves, and place the tea in the fridge to cool down.
Place the tea leaves in a French press.
Pour the room temperature water into the French press, and stir the leaves to make sure they are saturated with water.
Press the French press plunger, until the tea leaves are just below the surface of the water, so that they remain submerged in the water.
Let the tea leaves steep for 12 hours, at room temperature. Strain the tea leaves, and place the tea in the fridge to cool down.
If you’re using homemade boba pearls, follow the recipe here to cook the boba pearls.
If you’re using quick cook boba pearls, follow the directions on the package to cook the boba pearls.
When the boba pearls have been cooked, place them in cool water to prevent them from sticking to each other.
Place the sugar and water in a saucepan, and stir to combine. Heat over medium heat while stirring, to melt all of the sugar.
Let the syrup come to a boil. Cook for a further 2 - 3 minutes, until the syrup has thickened up slightly. Let it cool a little bit, while you cook the boba pearls.
Using a slotted spoon, transfer the boba pearls from the cool water into the warm syrup. Stir to coat. Use the pearls while slightly warm.
In a glass (15 - 16 oz), place some boba pearls, along with some of the sugar syrup.
Pour about 1 cup of brewed tea. The tea should be chilled or at least at room temperature (if you’re adding ice).
Add ice, and top up the glass with milk. Stir to combine. Taste and add more sugar syrup if you'd like the drink sweeter.