View the original recipe via:
Tips: You can use peach juice instead of peach syrup if preferred. You can use whole milk, semi-skimmed milk, or non-dairy varieties like soy milk or oat milk.
Bring half a litre of water to a boil and simmer the black tapioca pearls for 3 minutes. They are ready when they start to float to the surface. Drain, and rinse under cold running water to prevent them from sticking.
Heat 400 ml of water to just below the boil and add the loose leaf green tea. Turn off the heat and let it steep briefly. Do not make the green tea too strong otherwise, the taste will overpower the finished drink.
Strain the tea to remove the leaves and combine the tea with the milk. Set aside the green tea and tapioca pearls to cool.
Heat the sugar with 3 tablespoons of water in a small saucepan. Once the sugar has dissolved, let the sugar syrup cool as well.
Divide the tapioca pearls between 2 large glasses. Pour the sugar syrup over the pearls and then add 50 ml of peach syrup to each glass.
Fill the glasses with the milk tea and serve cold, with ice cubes if desired. Enjoy!