Step 1

You can watch the short video for visual instructions.First, prepare the tea by steeping the tea bags in freshly boiled water for 5-10 minutes, then leave to cool to room temperature.Be careful not to over-steep, or it will make the tea bitter. Alternatively, avoid bitterness by cold-brewing the tea in cold water in the fridge overnight (10-12 hours).

Step 2

Next, prepare the brown sugar syrup by combining the sugar and water in a small saucepan. Stir constantly while bringing it to a boil over medium-high heat until the sugar dissolves, then remove it from the heat and leave it to cool completely.

Step 3

15 minutes before serving, bring a medium saucepan of water to a boil and add the tapioca pearls, stirring gently to prevent sticking.

Step 4

Cook quick-cooking boba for 6 minutes or until they’re tender, chewy, and float to the top.

Step 5

Use a slotted spoon to remove them from the pot, rinse them under cold water, and transfer the bubbles to a bowl with a little of the syrup (this helps stop them from sticking).If you’re preparing the boba a little in advance, keep them in hot water to maintain their soft texture. They should be slightly warm when serving, as cold turns them tough.

Step 6

Divide the cooked tapioca pearls among 3 large glasses and add ice cubes to each.

Step 7

Pour 1 ¼ cups (300 ml) of the tea into each glass, then top it up with ½ cup (120 ml) milk.

Step 8

Add a tablespoon of brown sugar syrup to each glass and stir well.

Step 9

Taste and adjust the amount of sweetness or milk to taste.

Step 10

Serve – using large boba straws or spoons to scoop up the boba.