ESL Bubble Tea

Sam is enjoying some bubble tea that I made for the ESL class that I help teach on Thursday nights at our church.  That night I made Lavender, Plain, and Green tea.

Bubble tea, also known as pearl milk tea or boba milk tea, is a Taiwanese tea-based drink invented in Taichung in the 1980s. Most bubble tea recipes contain a tea base mixed/shaken with fruit or milk, to which chewy tapioca balls and/or fruit jellies are often added. The "bubble" refers to the foam created by shaking the tea, which itself is called "pao4mo4" (泡沫) tea, meaning "frothy/foamy" tea. It is common to add large, chewy tapioca balls to the drink, which are nicknamed bobas

Boba are at their very chewiest best if used within a few hours of cooking. However, the longer cooking method I outline below helps the boba stay soft and moist for several days if kept refrigerated in simple syrup. They will gradually start to harden and become crunchy in the middles. For a quick-fix bubble tea when you know you'll eat them right away, just boil the boba until they are soft, 5 to 10 minutes.

1. Cook the Boba: Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
Turn the heat to medium and cook the boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.
2. Prepare Sugar Syrup for the Boba: While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.

http://www.thekitchn.com/how-to-make-boba-and-bubble-tea-98067

***NOTE****I found this information on line.  I have never made the simple syrup. I just make the amount of bobas/bubbles I will need for that day.