Boba Milk Tea Recipe: Start From Making Your Own Bubble

July 25, 2025

Craving that irresistible chew of boba pearls and the rich, creamy goodness of milk tea? Look no further! This comprehensive guide will show you how to create authentic, delicious boba milk tea right in your own kitchen.

Today, we're moving beyond standard black tea to introduce two truly special versions of bubble tea: a floral and aromatic Duck Shit Aroma Oolong Milk Tea and a delicate, fragrant Osmanthus Black Milk Tea. These are two kinds of tea that we sell in the store. We encourage you to experiment with other tea types too – you might discover your next obsession!

(A quick note on the name: "Duck Shit Aroma" (Ya Shi Xiang) is a traditional name for a prized oolong tea variety. Rest assured, it has nothing to do with ducks! The name comes from a farmer trying to hide the secret of his uniquely fragrant tea trees. The tea itself is famous for its beautiful gardenia and honeysuckle notes.)

Ingredients (Makes two 300ml servings)

For the Boba Pearls (makes ~100g):

50g Tapioca Starch (plus extra for dusting)
25g Dark Brown Sugar (or substitute with white sugar)
35g Water

For the Tea Base (choose one):

Duck Shit Aroma Oolong: 8g of tea leaves + 300ml of water
Osmanthus Black Tea: 6g of tea leaves + 300ml of water

(Note: For an iced version, reduce the water for the tea base to 200ml to make a stronger concentrate.)

For Assembly:

200ml Whole Milk (or substitute with oat milk or other plant-based milk)
16g Condensed Milk
20g Dark Brown Sugar Syrup (or substitute with maple syrup)
Ice cubes (for the iced version)

The Recipe

Part 1: Making Fresh Boba Pearls

You might think making boba from scratch sounds complicated, but we've designed this guide to be as clear and foolproof as possible. It's more about having a little fun and patience than actual difficulty—like playing with Play-Doh! Once the pearls are done, brewing the tea and assembling the drink is incredibly simple.

Follow the steps closely, and your success is virtually guaranteed!

Step 1: Make the Dough

In a small saucepan, combine 35g of water and 25g of dark brown sugar. Bring to a rolling boil.
Once boiling, turn off the heat and immediately add the 50g of tapioca starch. Stir vigorously with a spatula until a shaggy, sticky dough forms.
When the dough is cool enough to touch, turn it out onto a clean surface. Knead for 5-7 minutes until it becomes smooth and elastic, like Play-Doh.
Divide the dough into smaller portions. Roll each portion into a long, thin rope about 8-10mm in diameter.
Use a knife or bench scraper to cut the rope into small, even pieces. Roll each piece between your palms to form a small ball. This is your boba! (Pro Tip: For smaller "pearls" like in classic pearl milk tea, simply make the ropes and resulting balls smaller.)
Lightly dust the finished boba with more tapioca starch to prevent them from sticking together.

Step 2: Cook the Boba

Bring a large pot of water to a boil (use at least 5-6 times the volume of your boba).
Add the fresh boba to the boiling water and stir gently to prevent them from sticking to the bottom.
Once the boba float to the surface, turn the heat down to medium and cook for 15-20 minutes, until they are translucent.
Turn off the heat, cover the pot with a lid, and let the boba steep in the hot water for another 15 minutes. This step is crucial for a perfectly soft and chewy center.
Drain the boba and rinse them under cold water to stop the cooking process.
In a bowl, mix the cooked boba with 20g of dark brown sugar syrup. This adds flavor and prevents them from sticking.

To Store Boba

Cooked Boba: It's best to use them immediately. They can be stored in the fridge for up to 24 hours, but they may harden slightly.
Uncooked Boba: Dust well with tapioca starch and freeze them in an airtight container for up to 1 month. You can cook them directly from frozen—no need to thaw.

Part 2: Brewing the Tea Base

A great tea base is the soul of your milk tea.

Option 1: Duck Shit Aroma Oolong Base

Ingredients: 8g tea leaves + 300ml water (or 200ml for iced).

Steps:

Heat water to around 95°C / 203°F.
Pour it over the tea leaves and steep for about 3 minutes.
Strain out the tea leaves to get your tea soup.
For iced tea, chill the concentrated brew in the fridge.

These high-quality leaves can be re-steeped up to 3 times (add ~60 seconds to each subsequent infusion).

Option 2: Osmanthus Black Tea Base

Ingredients: 6g tea leaves + 300ml water (or 200ml for iced).

Steps:

Heat water to around 95°C / 203°F.
Pour it over the tea leaves and steep for about 5 minutes.
Strain.
For iced tea, chill the concentrated brew.

These leaves can be re-steeped 1-2 times.

Part 3: Assembling Your Masterpiece

This is the fun part! The recipe below is for one 300ml cup.

Hot Boba Milk Tea:

Add ~50g of the warm, syrupy boba pearls to your cup.
Pour in 100ml of whole milk (or your choice of milk).
Add 8g of condensed milk.
Top with 150ml of your freshly brewed hot tea base.

Iced Boba Milk Tea:

Add ~50g of boba pearls to your cup.
Add ice cubes as desired.
Pour in 100ml of milk.
Add 8g of condensed milk.
Top with 100ml of your chilled, concentrated tea base.

Enjoy!

Give your drink a good stir with a boba straw (or simply a spoon) to mix the creamy milk, rich tea, and sweet syrup. Then, sip and enjoy the fruits of your labor.

Troubleshooting Common Issues

Don't worry if your homemade boba isn't perfect on the first try. Here are some common problems and their easy fixes.

Hard-Hearted Boba

The tapioca starch was not fully gelatinized during cooking. Don't skip the final 15-minute steeping step in the hot water after cooking. It makes all the difference!

Osmanthus Flavor Not Prominent Enough

For delicate floral notes, try cold brewing! Steep the Osmanthus Black Tea leaves in cold water in the fridge for 8-12 hours. This gentle extraction method pulls out the floral aromas beautifully.

Tea Flavor Not Prominent Enough

Increase the amount of tea leaves slightly (e.g., 1-2g more per serving). Double-check that your water temperature is correct for your chosen tea. If using hot brew, try steeping for another 30 seconds to 1 minute, but always be mindful of bitterness.

Quick Recipe Card (For Screenshots!)

Boba: Boil 35g water + 25g brown sugar. Off heat, add 50g tapioca starch. Knead dough for 5-7 mins. Roll, cut, and form balls.
Cook Boba: Boil boba in a large pot of water. When they float, simmer for 15-20 mins. Turn off heat, cover, and let steep for 15 mins. Drain, rinse, and mix with syrup.
Tea: Steep 6-8g of tea in 300ml of 95°C water (200ml for iced).
Assemble (1 cup): 50g Boba + 100ml Milk + 8g Condensed Milk + 150ml Hot Tea (or 100ml Cold Tea + Ice). Stir and enjoy!

Fun Facts About Boba

The Name: Bubble tea was invented at the Chun Shui Tang tea house in Taiwan in 1987. It was originally called "pearl milk tea." The larger tapioca ball version later became known as "boba," a slang term that was also a nickname for a famously buxom actress.

The Color: Do you know that tapioca pearls are naturally white? They get their distinct dark brown or black color from the brown sugar that is mixed into the dough when making the pearls, not just from cooking or soaking afterward.

A Huge Industry: From its humble beginnings in a Taiwanese teahouse, bubble tea has exploded into a global sensation. As of November 2024, there are estimated to be over 400,000 boba shops in China alone, with the market continuing its rapid expansion across Asia, North America, Europe, and beyond.

Making your own boba milk tea at home is a rewarding journey. It's an opportunity to control ingredients, customize flavors, and experiment with unique tea bases like the ones we explored today. So, go ahead, try this recipe, trust your taste, and enjoy the delicious satisfaction of crafting your very own perfect cup!