Sounds perfect for right now.
¼ cup loose Yunnan black tea leaves2-4 Tbsp. toppings of your choice 2½ oz. half-and-half or your dairy-free milk of choiceCombine the brown and white sugars in a heatproof bowl. Whisk in the hot water until dissolved. Let cool, then pour into a clean, resealable container and refrigerate up to 1 month.In a medium saucepan, bring the water to a rolling boil over high heat.
After an additional 30 minutes , the boba should have absorbed the sweetness; it won’t get any sweeter if it continues to sit longer.Now your boba is ready to serve; hold it warm or at room temperature . When you add it to drinks, scoop some of the balls out with a little strainer to leave the syrup behind. The boba keeps for about 4 hours before it starts to lose its texture.Combine the tea leaves in a mixing bowl; stir well to fully mix. Store in an airtight container.
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