Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Taiwanese Bubble Tea

by Frank Tiu featured in Delicious Asian Drinks


for 2 servings

Black Tea

  • 2 cups
    water (480 g)
  • 6 black tea bags

Tapioca Pearls and Brown Sugar Syrup

  • ½ cup
    medium black tapioca pearls (50 g)
  • 2 cups
    brown sugar (440 g)
  • 1 cup
    hot water (240 mL)


  • ½ cup
    tapioca pearls, cooked (50 g)
  • ½ cup
    ice (30 g)
  • brown sugar syrup, to taste
  • 1 cup
    black tea, chilled (240 mL)
  • ¼ cup
    half & half (60 mL)

Special Equipment

  • 2 wide-opening straws



  1. In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
  2. Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
  3. Drain the pearls through a strainer.
  4. Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
  5. Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
  6. Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
  7. Stir with a wide-opening straw, then serve.
  8. Enjoy!