Ingredients:

  • 2 cups filtered water
  • 4 bags robust black tea (Assam or Ceylon)
  • 1/2 cup quick-cooking black tapioca pearls
  • 4 cups water for boiling pearls
  • 1/4 cup dark brown sugar
  • 2 tbsp water for syrup
  • 1/2 cup whole milk
  • 2 cups ice cubes
  • 1 piece star anise (optional)

Instructions:

  1. Bring 2 cups of filtered water to a boil, then remove from heat. Add 4 tea bags and optional star anise; steep for exactly 10 minutes to create a high-concentration base. Remove bags without squeezing and let cool to room temperature.
  2. In a saucepan, bring 4 cups of water to a rolling boil. Add 1/2 cup dried tapioca pearls. Once they float, cover and boil for 5 minutes. Turn off heat and let sit covered for an additional 5 minutes to ensure full hydration.
  3. Drain the pearls and return them to the saucepan with 1/4 cup dark brown sugar and 2 tbsp water. Simmer over low heat for 3-5 minutes until the sugar reduces into a thick, glossy syrup coating the pearls.
  4. To assemble, spoon the warm pearls and syrup into two tall glasses, swirling to create 'tiger stripes' on the sides. Add 1 cup of ice to each glass, pour over the concentrated tea base, and top with 1/4 cup of whole milk per glass. Stir with a wide boba straw.