How to make a classic Taiwanese-style Bubble Tea (Boba Tea) at home from scratch! Try this easy and delicious bubble tea recipe with step-by-step photos.
For the Tea
For the Tapioca Pearls or Boba
For the Simple Syrup
For the Bubble Tea
To make the tea
To cook the tapioca pearls
To make the simple syrup
To sweeten the tapioca pearls
To assemble the Bubble Tea (Boba Tea)
WHAT TYPE OF TEA TO USE
* Bubble tea is traditionally made with a strong black tea with a distinct tannin flavour. My preference is Jasmine tea or Chinese breakfast tea, but you can also use Ceylon or Assam (or an equal blend of both). English breakfast tea is also a good option.
* For a fruit tea version, simply use a ready-made fruit-flavoured iced tea.
Tapioca pearls are best served on the same day they are made, and generally within a few hours. As they cool, they will harden. So if you place them in the fridge, the pearls will harden very quickly. I recommend keeping the cooked tapioca pearls in the sugar syrup at room temperature for up to 4-5 hours.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/how-to-make-bubble-tea-boba-tea/