Ceylon Black Tea 200ml
Creamer (4 scoops)
Brown Sugar Syrup 50ml
Tapioca Pearls (1 scoop)
Whipped cream (optional)
Crushed Ice

Prepare tea:

Water 4000ml – Tea 100 grams
Pour the tea leaves into boiling water that has cooled down for a minute (ideal temperature is 95-100 degrees). Then add tea leaves and stir so that all tea leaves are pushed under water, let it rest for 10 minutes. After steeping, pour the tea into the thermos, using a tea strainer. Keep warm at a temperature around 60 degrees. Keep this tea for a maximum of 5 hours to maintain good quality.

To prepare tapioca:

Water 7000ml – Tapioca 1 kg
1.    Pour 7 liters of water into the pan and let the water boil first.
2.    Weigh 1kg of tapioca and remove damaged tapioca pearls. Make sure the tapioca pearls are not clumped together. Prevent this by shaking it in a container.
3.    When the water is boiling, carefully pour the tapioca into the water and stir evenly with the tapioca spoon so that it does not stick to the bottom and wait for the water to boil again. Finally, the tapioca pearls float to the surface. Wait until this is completely done.
4.    Then set the temperature to the lowest setting and let it cook for 20 minutes, stirring occasionally (every 3 minutes) so that the tapioca does not stick together.
5.    Remove the pan from the hob and leave the pan with the lid to stand for another 30 minutes.
6.    Then pour the tapioca into the tapioca sieve and rinse 6 times with cold water.
Drain and then put in a bowl with 1 liter of water from which you can serve it in the cup. Add 500 ml brown sugar. Keep the tapioca warm with the lid closed for 20 minutes. Then you can remove the lid. Cooked tapioca has a shelf life of 6 hours.

1. Take a drinking cup and put 1 scoop of the Tapioca in the cup with the special Tapioca spoon. Put the 50ml Brown Sugar Syrup in the measuring cup. Tilt the drinking cup and slowly pour the Brown Sugar Syrup into the cup. Meanwhile, turn the cup so that the entire wall is covered with syrup.

2. Take the shaker cup and put 4 scoops of Creamer in it. Then add 200ml Ceylon Black Tea.

3. Use the stirrer to stir it until it is one substance. Then fill the shaker to the brim with Crushed Ice, close the cup and place it in the shaker (15 to 20 seconds). Feel if the cap is cold. If not, put it in the shaker for a few extra seconds. (This can also be done with a hand shaker)

4. Remove the small cap at the top of the shaker and pour a small amount into the drinking cup with Tapioca. Then remove the large cap and pour the remainder into the cup.

5. Place the cup in the sealer to seal or place a lid and insert the straw into the cup. You can also omit the lid and top it off with some whipped cream.