Homemade Classic Milk Bubble Tea (Boba)

Prepare the tea base by steeping the tea bags or loose leaves in 100ml of boiling water for 10-15 minutes. Once brewed, discard the tea and allow the liquid to cool completely to room temperature.

Create a clear sugar syrup by combining the caster sugar and 60ml of water in a small saucepan. Heat over medium heat, stirring until dissolved, and bring to a brief boil. Remove from the heat and let it cool.

Cook the boba by bringing 500ml of water to a rolling boil. Add the tapioca balls and stir gently with a rubber spatula to prevent sticking. Boil for 2 minutes, then turn off the heat, cover with a lid, and let them sit on the warm stove for another 2 minutes.

Drain the boba using a sieve and rinse under cold running water for 20 seconds to stop the cooking process. Transfer the cooled pearls to a mixing bowl and stir in 1 teaspoon of dark brown sugar to prevent them from clumping.

Make the dark marbling syrup by simmering 50g of dark brown sugar with 60ml of water in a pan over medium heat. Stir until the sugar dissolves and the mixture thickens into a syrup. Once cooled, add the cooked boba and stir until they are thoroughly coated.