Classic Bubble Tea with Tapioca Pearls

Before you start

Classic bubble tea, also called pearl milk tea, is a strong black tea sweetened and mixed with milk, then served over ice with chewy tapioca pearls. Its exact origin in Taiwan is claimed by more than one tea shop, and the story is still disputed. What is clear is the formula: tea, milk, sugar and pearls in a balance that keeps the tea flavor front and center.

Tea strength is the key. Brew it strong, cool it, then shake it with milk, syrup and ice so it gets cold and slightly foamy. Pearls should be cooked just before serving and soaked in syrup so they are sweet and soft. A wide straw is part of the recipe.

Ingredients

• 8 g (about 1½ tbsp) Assam or other strong black tea — or 4 tea bags
• 250 ml (1 cup) water — boiling
• 60 g (about 1/3 cup) cooked tapioca pearls — soaked in brown sugar syrup
• 80 ml (⅓ cup) whole milk — or 30 ml non-dairy creamer plus 50 ml water
• 20 to 30 ml (¾ to 1 oz) brown sugar or simple syrup
• 1 cup ice cubes

Method

1. Steep the tea in the boiling water for 5 minutes. Strain, pressing the leaves lightly, and let the tea cool to room temperature.
2. Cook the tapioca pearls according to the package or from-scratch recipe, then drain and stir them into a little brown sugar syrup so they stay soft and sweet.
3. Spoon the pearls and their syrup into the tall glass.
4. Add 180 ml of the cooled tea, the milk, the syrup and a handful of ice to the shaker. Shake hard for 10 seconds until cold and foamy.
5. Add fresh ice to the glass and pour the shaken milk tea over the pearls.
6. Taste and adjust. If the tea flavor is weak, use less milk next time; if it is too bitter, add 5 ml more syrup. Serve with a wide straw.

Tips for success

• Many tea shops use a non-dairy creamer for the classic taste. Whole milk gives a fresher, lighter drink.
• Keep a jug of strong, cooled black tea in the refrigerator for up to 2 days to make bubble tea quickly.
• Shaking adds a light foam on top and chills the drink faster than stirring.

Substitutions

Black tea

Jasmine green tea gives a floral version; oolong is toasty and rounder. Brew green tea at 80°C (175°F) to avoid bitterness.

Whole milk

Oat milk is creamy and neutral; almond milk is thinner. Non-dairy creamer gives the strongest traditional flavor.

Brown sugar syrup

Honey syrup is lighter and floral. Simple syrup lets the tea taste come through more clearly.

Variations

Hot bubble tea

Warm the tea, milk and syrup together and pour over warm pearls; skip the ice.

Oolong bubble tea

Use roasted oolong instead of black tea and a little honey syrup.

Troubleshooting

The tea flavor is weak

Brew stronger tea, with more leaves rather than a longer steep, and cut the milk back to 60 ml.

The pearls are hard or chalky

They were undercooked or have cooled. Cook them until they are translucent and use them soon after cooking.

The drink is bitter

The tea steeped too long. Keep it to 5 minutes and add a little more syrup.

Storage

Bubble tea is best served right away. Cooked pearls should be eaten within about 2 hours; they harden in the refrigerator. Brewed tea without milk keeps refrigerated for up to 2 days.

Safety notes

Black tea contains caffeine; the FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults. Tapioca pearls can be a choking hazard for young children. Contains dairy unless you use a plant milk.