Want to learn how to make boba tea at home?

As a Boston wedding photographer and boba aficionado of 15 years, let me show you how to make bubble tea at home! I grew up without a proper boba shop nearby, so heading into Chinatown in Boston was the only place worth the trip. When I finally moved to Boston for college, visiting Tea Do and Chatime became a near-daily ritual. At two, three, four visits a week, it adds up fast. If you’re far from a good cup or just want to cut costs, making it at home is simpler than you’d think, and just as satisfying!

Here’s what you need:

– Tapioca pearls (boba)

– Tea base (black, green, oolong, etc)

– Flavoring syrup or powder

– Fine mesh strainer

– Brown sugar

– Wide boba straws

– Creamer (heavy cream, milk, soy or nut milk, etc)

Supplies

Here are my favorite suppliers: Boba Tea Direct and Lollicup.

Buying in bulk is where the real savings are. Per ounce, you’re typically looking at half the price of Amazon. Shipping runs around $20, which is significantly less than most boba wholesalers, and still worth the cost versus buying everything via Amazon with free shipping. I spent time researching dozens of suppliers so you don’t have to!

My favorite brand is Tea Zone!

Tea Zone is great for original tapioca pearls, syrups (lychee, mango, grapefruit, kiwi, and passionfruit are personal favorites), as well as lychee and coconut jelly for toppings. I love their powder bases as well – honeydew, coconut, almond, and Thai milk tea are the ones I’m constantly re-ordering.

Note: syrups work best for fruit flavors, powder for milk-based drinks.

One thing to avoid is the “instant” boba sold on Amazon or in some Asian grocery stores that boils in five minutes. They are not worth it. Real tapioca pearls need 45-60 minutes, and that time is the difference between something genuinely good and something you’ll regret making.

My initial startup cost was around $80, which covered multiple syrups, jellies, and pearls. If you’re just getting started, I’d suggest picking two flavors – one fruit, one milk tea, and going from there. A single bag of pearls yields around 70 drinks. My first jugs of syrup have lasted eleven months and counting. They usually expire before I can get through them! At $7-9 per large drink at a shop, this setup pays for itself after 6-8 teas at home.

Steps

1) Bring a pot of water to boil

2) Add 1/2 cup of boba per drink (2 drinks = 1 cup, 4 drinks = 2 cups) and boil on low with the lid almost on (but with room to steam or it will boil over and leak onto your stovetop) for 35 minutes.

3) When the timer is up, turn off heat, cover the pot, and let sit for another 35 minutes.

4) Drain boba in a wire strainer and return to pot

5) Add a spoon full of brown sugar or honey and mix until dissolved

6) Let sit with lid on for 30-60+ minutes to cool down

7) Make your tea mix. If making a fruit tea, make a pitcher or glass of iced tea earlier in the day (hot water, tea bags, put in fridge). Take out when ready to make boba, pour in a large glass or mason jar, add desired toppings (jelly, pudding, aloe, popping boba, etc) and add a hefty pour of your flavored syrup, to taste.

If making milk tea varieties, experiment with non-dairy creamer or soy milk as a base, then add scoops of the powder. Some powders are unsweetened, so you will have to add sugar or simple syrup to taste. For Thai iced tea, add some black iced tea, some creamer, then the Thai tea powder.

8) Add your boba and some ice cubes

9) Put a lid on and shake shake shake!

10) Grab a wide boba straw and you’re done!

Tips:

– Boba does not last overnight. It will get hard on the inside and slimy on the outside, like pasta sitting in water. It’s gross. So unfortunately, boba is something you should make and consume within 4 hours for best results. If you’re only putting jelly as toppings, tea and toppings can last 2-4 days in the fridge.

– If I want boba with dinner, I typically start boiling around 4:00pm for the boba to be cooked, slightly cooled, and ready by 6:00pm.

Questions? Comments? lena@lenamirisolaphoto.com

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XO, LENA