1.5 cups of water OR 1.5 cups of milk - you can use any choice of milk (2% , soy or oat milk work best)
2 tbsp loose oolong tea leaves
1 tbsp light brown sugar
4 tbsp of non-dairy creamer (only if using water)
Brown Sugar Syrup
1 cup water
½ cup brown sugar
Add the water, tea bag, and sugar into a pot, and heat it up until the water starts to steam. (or milk in lieu of water)
Let the tea leaves steep in the hot water (or milk) for 15-20 minutes and add non-dairy creamer.Then take out tea bag.
When the milk tea is cool enough, transfer it into a jug or bottle, and keep it in the refrigerator until it’s cold.
Cooking ‘Boba Chef’s’ tapioca for brown sugar braising:
In large pot, boil about 7 cups of water for every 1 cup of dried tapioca
Once you have a rolling boil, add your dried tapioca pearls into the pot and wait for the boba to float. Stir frequently to avoid tapioca from sticking to each other.
Once all the boba float to the top, lower the heat to medium and keep a simmer. Continue to cook for 30 -40 minutes uncovered. Stir occasionally. Taste at the 30 min mark for desired firmness.
After 30-40 minutes, strain the boba and run them under cold water to remove the excess starch around them.
Add to a bowl of cold water until braising syrup is ready.
Braising the pearls:
To make the braising syrup, add the water and brown sugar in a small pot, and bring to a boil.
Add in the boba pearls, and turn the heat down to a slow simmer.
Let the pearls braise for 20 minutes, until the braising liquid turns thick and syrupy. Keep it warm after it’s done cooking.
To serve, tilt the glass or cup at a 45° angle, and place the tapioca pearls close to the lip of the glass, letting them slide down to the base.
Repeat this on all sides to get a trippy, tiger stripe-like ripple effect, then add the ice cubes and milk tea. It’s best to drink it with a straw so you can get at the pearls as you drink the tea.