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Boba tea’s popularity has soared, evidenced by its inclusion in Trader Joe’s freezer section. Once limited to cities with significant Asian communities like New York, San Francisco, and Los Angeles, boba tea is now widely available. Almost daily, friends of mine happily report discovering a local boba shop in their area, no longer needing to visit San Francisco for their fix.

Making boba tea at home is simpler than you might think! While instant boba packets and quick-cook tapioca balls exist, authentic boba tea shines when made using traditional tapioca balls. It requires minimal effort and yields superior results compared to the quick methods. Once the tapioca balls are ready, the drink can be tailored to your preferences.

What Is Boba Tea?

If boba tea, also known as bubble tea, is new to you, it’s a favored Asian beverage comprising sweet milky tea and tapioca pearl balls. Originating in Taiwan in the early 1980s, drinkers use a large straw to sip the tea and enjoy the chewy tapioca balls.

Many Taiwanese enjoy a firm, springy texture in food, referred to as “Q,” akin to the Italian al dente pasta texture. Tapioca balls, fishcakes, and mochi represent this “Q” texture. When my mom encountered a good fishcake, she’d joyfully proclaim “QQ” (double Q!).

Today, boba tea shops abound, offering countless flavors. I’m highlighting the beloved brown sugar milk tea here, but shops also provide options like matcha green tea, condensed milk-infused Hong Kong-style tea, and fruit flavors such as lychee, mango, and strawberry. Boba shops also offer toppings like grass jelly, sago, pudding, and cheese foam.

Tips for Making Boba

Crafting the perfect boba tea requires four key components: strong brewed tea, milk, tapioca balls, and sweetener. All are adjustable to your preference, but high-quality tapioca balls are paramount.

• Quality tapioca ball texture requires time. Lisa Lin from Healthy Nibbles and Bits uses quick cook 5-minute tapioca balls for her boba tea, but I favor dried tapioca pearls that boil for 15 to 25 minutes, followed by a 20-minute rest in hot water. This step is the most time-intensive in preparing quality boba tea, but it’s largely hands-off—you can brew the tea and make simple syrup while the pearls cook. I can taste the texture difference, but use the quick-cook variety if you’re in a hurry or not particular about the texture.
• Make your sweetener. I recommend simple syrup for sweetness, as it dissolves faster in the tea. However, maple syrup, honey, or agave nectar work too. I prefer brown sugar simple syrup for its molasses flavor, but you can use white sugar as well.
• Make your tea. Brew the tea double-strength to adjust for dilution from ice and milk. Opt for traditional black teas like Assam or Ceylon, or choose your favorite. Earl Grey is a personal favorite, and for special occasions, lapsang souchong adds a smoky nuance. Green or matcha teas, white teas, or herbal tisanes are also alternatives. With added sweetener and milk, I avoid using my premium loose teas for boba.
• Choose your milk. I usually use non-dairy options like oat or almond milk, though any milk type works. Whole milk is typically chosen for its richness, while half-and-half offers extra creaminess. For a simpler version, try Hong Kong-style boba tea by using sweetened condensed milk in place of sugar and regular milk.
• Boba Straws. Making boba tea requires a wide straw to easily enjoy the tapioca pearls. Reusable boba straws are available online. I use BPA-free plastic straws that are dishwasher safe, though metal straws are available for those avoiding plastic.

How to Store Boba Tea

Boba tea is best enjoyed the same day you make it. Ideally, consume the tapioca balls within an hour of preparation, keeping them in the cooking liquid until ready to drink to maintain their freshness and chewiness.

Storing tapioca balls for later means they’ll harden in the fridge. While I’ve had success keeping leftover boba milk tea covered overnight and reheating the tapioca balls in the microwave (20-30 seconds) to soften them, they tend to become mushier, resembling the texture of quick-cook balls.

The tea and simple syrup, however, can be prepared in advance, cooled to room temperature, and refrigerated in airtight containers—tea lasts up to two days, while the syrup stays fresh for two weeks.

Icy Cold Drinks!

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For the tapioca pearls

• 3 1/2 cups water

• 1 cup dried tapioca pearls

For the tea

• 8 bags of black tea, like Ceylon, Assam, or English Breakfast

• 4 cups boiling water

• 1/2 cup milk, whole or non-dairy, plus more to taste

• Ice

For the brown sugar simple syrup

• 1/2 cup brown sugar

• 1/2 cup water

1. Cook the tapioca pearls:

   Bring the water to a rolling boil in a medium saucepan. Add the dried tapioca pearls carefully, as they are fragile. Stir them gently to ensure they don’t stick to the pan or each other.

   After the water returns to a boil, lower the heat to maintain a gentle boil for 15 minutes, uncovered. The pearls will change color but might not all turn black, which is normal. Stir occasionally to prevent sticking.

   After 15 minutes, test a pearl by cooling and biting into it. If it isn’t soft enough, continue cooking for up to 15 more minutes, checking for your preferred texture.

   Once cooked to your preference, remove the pan from the heat, cover it, and let sit in the liquid for 20 minutes to an hour. If using quick-cook tapioca, follow the package directions.

2. Meanwhile, make the tea:

   As the pearls cook, boil water and steep the black tea bags in it for 5 minutes before removing them to avoid bitterness.

   Tip

   Avoid over-steeping the tea bags to prevent the release of excessive tannins, which cause bitterness.

3. Make the simple syrup:

   Combine sugar and water in a small saucepan over medium heat. Stir frequently until dissolved, then let cool.

4. Assemble the boba tea:

   With a slotted spoon, transfer the ready tapioca pearls to four glasses.

   To each glass, add 1 cup of tea, 2-3 tablespoons of milk, and 1-2 tablespoons of simple syrup, topping with ice. Taste and adjust syrup or milk as desired. Enjoy!

   Enjoyed the recipe? Share your feedback and star rating below!

Nutrition Facts (per serving)
422	Calories
17g	Fat
55g	Carbs
12g	Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories	422
% Daily Value*
17g	22%
Saturated Fat 6g	32%
95mg	32%
544mg	24%
55g	20%
Dietary Fiber 2g	7%
Total Sugars 18g
12g
Vitamin C 2mg	12%
Calcium 89mg	7%
Iron 3mg	18%
Potassium 288mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated with an ingredient database and should be taken as an estimate. Where multiple ingredient options are listed, the first is used for calculation. Garnishes and optional items are not included.