Zhen Zhu Nai Cha

Bring a large pot of water to a vigorous rolling boil, using at least ten times the volume of water to pearls. Add the tapioca pearls all at once, stirring immediately to prevent them from sticking together or sinking to the bottom.

Cook the tapioca pearls at a steady boil for twelve to fifteen minutes, stirring occasionally, until they are uniformly dark and translucent with no visible white starchy centre remaining when you cut one in half to check.

Drain the cooked pearls and immediately transfer them to a bowl. Add two tablespoons of brown sugar and one tablespoon of warm water, tossing gently until the sugar dissolves into a glossy syrup that coats each pearl evenly.

Brew two cups of strong black tea using double the usual amount of tea leaves or bags for concentrated flavour. Stir in the granulated sugar while the tea is still hot until dissolved, then cool completely in the refrigerator or over an ice bath.

Divide the brown sugar tapioca pearls evenly between two tall glasses, using a spoon to drizzle any remaining syrup down the inside walls of the glasses for a decorative caramel stripe effect.

Fill each glass with ice cubes, then pour the chilled sweetened tea over the ice until the glasses are three-quarters full. Add the milk, pouring it slowly so it creates a beautiful layered gradient before stirring.

Insert a wide boba straw into each glass and stir from the bottom to combine all the layers. Serve immediately, adjusting sweetness to personal preference and chewing the chewy pearls along with each sip of creamy tea.