Begin by steeping the tea for 4 minutes before removing the bags. Use two tea bags to a single cup of hot water and steep two cups of tea in total. Set aside until later needed.

Dissolve the quarter cup of brown and white sugar in a quarter cup of hot water and boil while stirring constantly. Once boiled and combined, remove from the stove, dispense into a container, and allow your boba syrup to cool down to room temperature.

Heat a small pot filled with cold water over high heat and bring the cubed taro root to a boil.

Once boiling, reduce the heat to medium-low and simmer for 20 minutes or until the taro is tender.

Drain, discard the water, and either process in a blender or mash the boiled taro root to form a paste.

Once a paste-like texture is reached, add two tablespoons of the sugar syrup you made earlier and continue blending or mashing until silky smooth.

Combine the coconut milk, taro paste, steeped tea, and a pinch of salt and mix until thoroughly combined.

Heat a small pot filled with boiling water over high heat.

Dissolve two tablespoons of sugar into the boiling water and add the black tapioca pearls once rapidly boiling.

Allow the tapioca to boil for 5 to 8 minutes or until the pearls start floating. Cook until they reach the softness desired.

Drain, remove from the pot and set aside.

Add half the black tapioca pearls to a large glass that you can seal and shake.

Fill the glass halfway with ice.

Pour over the taro tea and milk solution.

Shake well and serve.