Measure hot water into a small saucepan.

Add the brown sugar and cook until the sugar is dissolved. Stir to expedite the dissolving of the sugar.

As soon as the sugar is dissolved and the syrup starts to bubble lightly on the sides, turn off the heat. Set it aside while preparing the tapioca pearl.

Add one liter of water (4 cups of water) into a small saucepan.

Turn on the flame to a medium heat and let the water come to a boil.

Add the dry tapioca pearls into the hot boiling water. Stir for a few minutes to prevent the pearls from sticking to one another and to the saucepan. You will see that the boba pearls will start floating after a few minutes.

Let them cook for 15 minutes. For best results, follow the cooking time indicated in the packaging of the boba pearls.

After 15 minutes, turn off the heat. Let the pearls continue to soak in the hot water for another 15 minutes.

Once the 15 minutes is up, drain the boba pearls. Transfer them into a medium bowl.

Add the brown sugar syrup into the still warm pearls and mix them well.

Measure water into a small pot.

Let the water boil and add the tea bag.

Turn off the heat and cover the pot. Let the tea steep in the hot water for 3 minutes.

Remove the tea bag from the pot. Press it to the sides of the pot with the back of a spoon to release as much tea as possible from the bag before discarding it. If you are using loose tea leaves, strain and discard them.

Add sugar and stir until dissolved.

Divide the boba pearls in brown sugar simple syrup equally into to prepared tall glasses.

Top the pearls with ice cubes.

Pour the milk tea into the glasses.

Serve.