In its native Taiwan, where brown sugar boba was first conceived, the beverage gained popularity quickly for its nostalgic resemblance to traditional Taiwanese desserts.
Replacing black tea with fresh milk and infusing regular tapioca pearls with dark brown sugar syrup caramelized pearls helped give brown sugar milk tea its unique sweet and smoky flavour.
Usually, tapioca pearls are stored in a mixture of simple syrup, which helps keep them moist and chewy. On the other hand, brown sugar bubble tea takes their tapioca pearls and mixes them with brown sugar syrup before cooking it slowly over a low simmer for a more extended period.
Over time, the braised pearls slowly absorb the rich sweetness and slight smokiness of the dark brown sugar syrup.
Once fully cooked, the tapioca pearls and their syrup is ladled onto the sides of the cup, where it streaks the sides, and the drink is filled with fresh, cold milk.
The brown sugar streaks give brown sugar bubble tea its signature appearance, and the contrast between the cold milk, the warm brown sugar syrup, and the chewy tapioca pearls is one that has won the hearts of people all around the world.