Bring 2 cups water to a rolling boil in a medium saucepan. Add tapioca pearls, stir gently until they float, then reduce to medium heat. Simmer, covered, for 25 minutes, stirring occasionally.

Remove from heat, cover, and let pearls sit for 15 minutes more. Drain and rinse under cold water.

In the same saucepan, combine ¼ cup water with brown sugar. Bring to a gentle simmer until syrup thickens and darkens, about 5 minutes.

Meanwhile, steep tea bags in 2 cups hot water for 3–5 minutes. Remove tea and sweeten with leftover syrup, stirring to combine.

Divide cooked boba into two glasses. Add ice cubes, pour in sweetened tea, then top with milk. Drizzle extra brown sugar syrup for that signature swirl.

Stir gently and sip through a wide straw to enjoy that perfect brown sugar milk tea experience!