Classic Bubble Tea (Taiwanese Boba)

• 900 ml Water
• 8 g Dried black tea
• 60 g Tapioca starch
• 35 g Brown sugar
• 10 g Caster sugar
• 120 ml Whole milk
• ½ tsp Vanilla extract
• 120 g Ice cubes

1. Bring 250 ml of the water to the boil in a saucepan. Remove from the heat, add the black tea, and steep for 6 minutes for a strong brew. Strain into a jug and set aside to cool.
2. In a bowl, whisk the tapioca starch with 50 ml of the water to make a smooth slurry. Bring 200 ml water to a simmer in the saucepan, then whisk in the slurry and cook over low heat for 2 to 3 minutes until thick and glossy. Tip onto a work surface and cool just until comfortable to handle.
3. Knead the dough for 2 to 3 minutes until smooth, then roll into thin ropes and cut into small pieces. Roll into pearls about the size of small peas, dusting lightly with a little extra tapioca starch from the measured amount if needed to prevent sticking. Keep the pearls covered with a clean tea towel while you shape the rest.
4. Bring 400 ml of the remaining water to a rolling boil, add the pearls, and stir well so they do not clump. Boil for 12 minutes, then reduce to a gentle simmer for 8 to 10 minutes until the centres are no longer chalky. Drain well in a sieve.
5. Return the saucepan to low heat and add the brown sugar with 50 ml water. Cook for 2 to 3 minutes until syrupy, then add the drained pearls and stir to coat. Take off the heat and let stand for 5 minutes so the pearls soak up the syrup.
6. Stir the caster sugar and vanilla extract into the cooled tea until dissolved, then add the whole milk. Add the ice cubes to a tall glass, spoon in the warm syrupy pearls, and pour over the milk tea. Stir and drink straight away while the pearls are still chewy.

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