Bubble Tea
(Bubble teas are the latest fad to hit the Asian tea industry. I hate bubble tea, really.)

3 ounces tapioca pearls
sugar syrup
1 cup brewed tea (Chinese black tea or lychee tea is good)
1 cup milk (or to taste)
Ice cubes

Directions
Prepare the sugar syrup for the tapioca pearls (see below).
Prepare the tapioca pearls (see below)
Place the tapioca pearls in the large glass jar
Allow the tea to cool to room temperature. Add the milk.
Add the sugar syrup, milk and tea mix, and the ice cubes to a cocktail shaker and shake well.
Pour the shaken mixture into the glass with the tapioca pearls. Serve with a thick straw.

Tapioca Pearls - these are the chief ingredient in Asian bubble teas.
Please note that the pearls expand considerably when cooked. Please ensure that you use a large pot.
1 part tapioca pearls
4 parts (or more) water
(as a rule, the more pearls cooked, the more water should be used: that is, the water to pearl ratio must be higher. For 3kgs of pearls, we recommend using as much as 6 times as much water)

Directions:
Boil the water. Add the pearls to the boiling water and boil for 30 minutes. Stir occasionally to make sure the pearls are not sticking to each other or to the pot. Turn off heat and let the pearls steep in the water for another 30 minutes with the lid of the cooking pot on.
Drain the tapioca pearls and rinse with cold water to cool them down. Place them in sugar syrup (sugar and water solution - see below). Make sure that the pearls are covered. Stir the pearls well.

Note: To prevent the pearls from sticking to each other and to the pot, there must be enough water and the pearls must be stirred.

Sugar Syrup
2 parts white sugar
1 part brown sugar
3 parts water

In a saucepan, bring the water to boil. Add the sugars. Reduce heat and heat until the sugar crystals are dissolved. Remove from heat.