In the second part of our series on Boba (Bubble) Tea, we walk you through the steps to make the Boba tea pearls and then prepare the tea for a delicious treat.
Part 1: Prepare boba tea pearls (the “bubbles” for your bubble tea)
INGREDIENTS
- ¾ cup + 1 tbsp. tapioca starch, measured into a bowl
- 2 tbsp. tapioca starch, reserved for dusting
- ¼ cup brown sugar
- ⅓ cup water
UTENSILS:
- A saucepan
- A cutting board
- A sharp kitchen knife
- A medium mixing bowl
- A small pot
MAKE “BOBA” TEA PEARLS
- Place the saucepan on your stovetop at medium-high heat. Pour the water into the saucepan, and bring it to a boil.
- Stir in half of the brown sugar (⅛ cup). It will come together very quickly. Once it is dissolved and bubbling, turn off the heat.
- Add half the tapioca starch (6 ½ tbsp.) and mix until well combined, forming a sticky dough.
- Gradually fold in the rest of the starch until combined.
- Allow the dough to cool slightly, about 5 minutes.
- Knead the dough on a flat surface, sprinkling it with starch if needed to prevent sticking.
- Roll out your dough to a 1-2cm thickness.
- To form the boba tea pearls, use a knife to cut the rolled dough into a grid consisting of 1-2cm squares. Sprinkle more tapioca starch on the dough to prevent the small pieces from sticking together.
- Roll each square into a ball.
- Prepare the ice bath by filling a bowl with ice and topping it off with water. Set aside.
- Boil a pot of water (about 8 cups). Once boiling, turn the heat down to medium-high. Add the boba tea pearls to the boiling water.
- Cook for 5 minutes and then turn the heat down to low. Cook them for another 5-10 minutes until they begin to float.
- When the tea pearls, they are done. Scoop them out of the water with a slotted spoon and place them gently into the ice bath to cool.
- In a separate pan, mix the remaining brown sugar with a splash of water and reduce to syrup over medium heat, stirring constantly.
- When the mixture is thickened and bubbling, stir in the cooled tea pearls until covered in syrup.
- Reduce heat to low and cook until thick, about 5 minutes.
- Let rest for 10-15 minutes before adding to your chilled bubble tea, or enjoy hot!
Part 2: Prepare the tea
Boba (bubble) tea can be prepared with a variety of teas, however, the most popular choice is milk tea (made with sweetened condensed milk). The lingering bittersweet flavor of milk tea contrasts nicely with the sweet, chewy boba.
TIPS FOR STEEPING THE PERFECT CUP
When preparing milk tea, it is advisable to double the amount of leaves, or you may add an extra heaping tablespoon. If you choose black tea, you may consider steeping it for longer than the recommended time. Bitterness is desirable because an extra strong cup will retain the flavor of the tea while any astringency is cancelled out by the powerful sweetness of the condensed milk.
For a more detailed milk tea recipe, feel free to explore this blog post on its origins:
This popular Hong Kong street beverage traditionally features a strong, broken-leaf Ceylon black tea that produces a thick mouth feel and a brisk orange color. Enjoyed hot or over ice, this decadent and highly caffeinated cup is a delightful weekend treat for tea lovers with a sweet tooth.
When you choose your tea, keep in mind that a strong base with a robust flavor will stand up to the addition of ice, if desired. Here are just a few possibilities:
A Broken Orange Pekoe from Yunnan province, this tea is a hearty version of the whole-leaf varieties. Try it with milk for a British style Yunnan cup.
This organic selection was made specifically for use as an ingredient in smoothies, ice cream, baked goods, lattes, or anything else one's creativity can conjure up. NOP certified. Packet design may vary.
A rich, inviting fragrance introduces this naturally flavored, premium black tea selection. The robust cup is smooth and full-bodied with pronounced deep bergamot notes. The finish is long and lingering.
The best value in Darjeeling tea. Broken-leaf Darjeeling is often overlooked, either because the price is so reasonable or because too much value is placed on a more stylish leaf. This flavorful BOP blend offers a great cup at a very attractive price.
You may prefer a crisp, refreshing cup of iced tea sans milk (plain, or with lemon.) There are endless possibilities! Feel free to browse just a few suggestions below:
Dried blueberries and natural flavoring complement the smooth China green tea base, yielding a pale gold liquor with refreshing blueberry notes and a crisp, clean finish. This well-balanced blend tastes delicious hot or iced!
Very bold, handcrafted leaves produce a rich, full-bodied cup in this classic dark Oolong offering from Fujian province. The aroma is honey sweet and toasty with hints of oak and spice. The blonde-amber liquor has a velvety smooth mouth feel, which embraces layers of rich toastiness, crisp stone fruit, and cedar nuances. A mellow woodsy sweetness lingers in the finish. A great value for a premium Fine Grade Oolong.
Green tea scented with jasmine flowers, producing a fragrant, delicate tea. Sometimes classified as an Oolong tea, Jasmine teas are technically of the scented Pouchong family of teas.
A natural mango-flavored black tea base is decorated with dried mango pieces and sunflower petals. The dark copper liquor has a pronounced mango aroma and flavor, juicy and sweet.
Part 3: Add toppings
Toppings and additions are optional. However, as Boba (bubble) tea is a sweet and indulgent treat, you may enjoy adding an extra layer of flavor. Traditional toppings and additions found in Boba tea shops include Asian dessert-inspired flavors like red bean and custard, but there are a variety of deliciously simple toppings you can prepare with what you already have in your kitchen! Some ideas include:
- Sweetening with jam
- Topping with a sweet fruit cup (think peach or pineapple)
- Adding steamed milk foam
- Pouring over fresh berries
Happy tea drinking!