Simple syrup: Add the turbinado and ½ cup water to a sauce pan. Turn to medium heat and stir until dissolved. Remove from heat and let cool.
Tea: Steep your tea and let it come to room temperature. If making matcha, wait until just before serving so the matcha leaves do not settle. Then, whisk or blend 2 tablespoon of matcha with the 4 cups of room temperature, or cold water.
Boba: Bring 4 cups of water to boil over high heat. Add the tapioca pearls and stir until they start floating to the surface. Turn the heat to medium and cook for 12 minutes. Remove from heat, cover, and let sit for 12 minutes.
Drain the boba and add to a bowl with the simple syrup. Let cool. You can keep the boba in the simple syrup for up to 12 hours.
Assemble: Add ⅓ cup of tapioca pearls to each glass. Top with 1 cup of tea, then 1 cup of non-dairy milk or creamer. Enjoy!
You can also use brown sugar for the simple syrup. Use in the same ratio, 1:1.Let the tea come down to room temperature so the ice doesn't melt too quickly.You can keep the boba in the simple syrup for up to 12 hours, so it’s easy to serve later in the day. The boba does not keep well overnight.Purchase extra-wide straws. The wide straws are not wide enough for the large boba.