Ingredients:
Ganache:
2g black tea/ 2 tea bags
50g powdered sugar
50g tapioca balls (Try to find ones that cook in five minutes)
1 tsp dark brown sugar
Ice
200ml milk

For dark brown sugar syrup
50g dark brown sugar

Instructions:

1. After adding the tea bags or leaves to 100ml of boiling water, let it steep for ten to fifteen minutes. Throw away the tea bags or leaves and let the tea settle to room temperature
2. Combine the powdered sugar and 60ml water in a small saucepan over medium heat; stir and bring to the boil to create a clear sugar syrup. Turn off the heat so that it can cool.
3. IPlace the tapioca balls in a small saucepan over medium heat and add 500ml of water to a rolling boil. Stir the water with a rubber spatula to ensure the boba (balls) are not clinging to the pan's side. After raising the heat to a rolling boil for two minutes, turn off the heat, but leave the pan covered for an additional two minutes.
4. After around 20 seconds of gently running tap water, drain the boba in a sieve. Gently move the boba around in the mesh with the same spatula to ensure that they cool down uniformly and don't stick. After they're cold enough to handle, place them in a mixing basin, then carefully stir in 1 tsp dark brown sugar.
5. In the same pan over medium heat, combine 50g dark sugar and 60ml water to make the sugar syrup. Stirring slowly, bring to a boil while ensuring that the sugar dissolves completely. Let it cool to make it thicken.
6. This will provide around 2½ serves, or roughly 80 ml of syrup. Remaining syrup can be stored in the refrigerator for up to a month in a jar. After adding, stir in the cooked boba until well coated. You can cover the boba for up to three hours. Refrigerating them will cause them to solidify.
7. It's time to pop the bubbles! Transfer the sweetened boba into a 500ml glass. Swirl the boba to create the illusion of marble on the glass wall. Add the brewed tea and 1 tablespoon of clear sugar syrup, and stir. Add a quarter of a cup of ice to the glass and use a metal spoon to thoroughly mix the tea and syrup, being cautious not to remove the gooey marbling on the glass wall. Top with 200 ml of cold milk and a boba straw as a garnish.