Step 1

Bring water and tapioca pearls to a boil, stirring occasionally. When the water boils, reduce the heat and simmer 8 to 10 minutes, again, stirring every few minutes.

Step 2

Turn off the heat and let stand, covered, another 8 to 10 minutes.

Step 3

Meanwhile, in a saucepan over low flame, mix the water and molasses, stirring to make a brown syrup. Set aside.

Step 4

Put the cooked tapioca pearls in a sieve to drain. The liquid will be slightly gelatinous and won’t flow like water, not to worry, just drain most of the liquid off.

Step 5

Drop the translucent bubbles into the molasses syrup. On the lowest possible flame, heat the syrup and the bubbles.

Step 6

Bite into a few pearls to test doneness. You want your tooth to find them soft, yet with some chewy texture. If you think they need more time to soften, let them barely simmer. If you determine they are perfect, remove from the heat. Either way, in about 15 minutes the little drops will become brown bubbles the color of the molasses syrup.

Step 7

Bring the water to a boil. Add the tea bags and let steep 15 minutes. The tea should be strong, but not with bitter flavor. Remove the tea bags. When the tea has cooled, add the milk.

Step 8

Stir in the lesser amount of maple syrup. Taste. If you prefer your tea sweeter like I do, stir in more maple syrup. Chill until cold.

Step 9

To chill the milk tea quickly, use an ice bath: Fill a large bowl with ice and nest the tea container in it. Stir occasionally until cold. This takes about 5 minutes.

Step 10

Drop 3 tablespoons or more of the brown bubbles in a clear glass. Pour cold milk tea over the bubbles. Serve with straws.