The Best Bubble Tea Recipe (Hong Kong Style Boba Milk Tea Recipe)

Ingredients

• 20 g Ceylon Black Tea Leaves (loose leaf, bold flavor)
• 20 g Lipton Yellow Label Black Tea Blend (provides mellow balance)
• 1 L Water (for brewing tea)
• 1 can Evaporated Milk (approx 12 fl oz (354 ml), unsweetened)
• 0.33 cup Granulated Sugar (adjust to taste)
• 200 g Tapioca Pearls (black) (store‑bought, ¼‑inch diameter)
• 1.5 L Water (for cooking boba)
• 0.5 cup Brown Sugar (packed, dark brown)
• 0.33 cup Water (for brown‑sugar syrup)

Instructions

1. Measure Tea Leaves

   Weigh 20 g of Ceylon black tea and 20 g of Lipton Yellow Label black tea blend into a bowl.

   Time: PT2M

2. Boil Water

   Bring 1 L of water to a rolling boil in a saucepan.

   Time: PT5M

   Temperature: 100°C

3. Cool Water & Brew Tea (冲茶)

   Transfer the boiling water to a separate container, then slowly pour it over the tea leaves placed in the silk‑stocking filter. This cools the water to about 85‑90 °C, the ideal steeping temperature.

   Time: PT2M

   Temperature: 85-90°C

4. First Low‑Heat Steep (焗茶)

   Place the pot with tea back on the stove over the lowest heat and let it simmer for 8 minutes without boiling.

   Time: PT8M

5. Pull the Tea (拉茶) – First Round

   Lift the tea from the pot and pour it back into the measuring cup from a height, repeating this back‑and‑forth motion four times to aerate the brew.

   Time: PT1M

6. Second Low‑Heat Steep

   Return the pot to the lowest heat and continue simmering for another 8 minutes.

   Time: PT8M

7. Pull the Tea (拉茶) – Second Round

   Repeat the pulling process (four back‑and‑forth pours) to further aerate the tea.

   Time: PT1M

8. Final Low‑Heat Steep

   Keep the pot on the lowest heat for a final 5 minutes to finish extraction.

   Time: PT5M

9. Add Milk & Sugar (撞茶)

   Stir in one can of evaporated milk and ⅓ cup of granulated sugar directly into the tea, pouring from a height to create a gentle collision.

   Time: PT2M

10. Cool Milk Tea (Optional)

    Transfer the finished silk‑stocking milk tea to a pitcher and refrigerate until cold; this will be the base for the boba tea.

    Time: PT2M

11. Boil Water for Boba

    In a separate saucepan, bring 1.5 L of water to a rolling boil.

    Time: PT5M

    Temperature: 100°C

12. Cook Tapioca Pearls

    Add the tapioca pearls, cover partially, and cook for 5 minutes after they rise to the surface.

    Time: PT5M

13. Rinse Pearls

    Drain the pearls using a sieve and rinse under cold running water to wash off excess starch.

    Time: PT2M

14. Make Brown‑Sugar Syrup & Coat Pearls

    Return the rinsed pearls to the pot, add ⅓ cup water and ½ cup brown sugar, and simmer over low heat for 5 minutes until the mixture becomes thick and stringy.

    Time: PT5M

15. Assemble Boba Milk Tea

    Place a generous spoonful of cooked pearls at the bottom of a glass, ensuring they touch the glass wall for a marbled effect. Pour the chilled silk‑stocking milk tea over the pearls and serve with a thick straw.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

80 g

Fat

6 g

Fiber

2 g