1. To cook bubbles, click here for instructions.

2. Now cook Bar Pa Tea Brown Sugar in a saucepan or a pot with low heat. Mix in golden bubbles (make sure you drain out the excess water). Keep stirring until brown sugar is dissolved. It usually takes about 1-3 minutes. At this point, the golden bubbles (tapioca pearls) should become sticky and gooey. Yum!

3. While the bubbles are warm, let’s make some Matcha Tea.

***Store any leftover uncooked bubbles in a sealed or airtight container in a cool/dry area. Do NOT store in the fridge. Once opened, uncooked bubble will last approximately 2 weeks. Once cooked, bubble will only be good for about 4-6 hours. Do not refrigerate.

2. MATCHA TEA

Note: Below is the assembly for 1 serving.

1 teaspoon Matcha powder

2 oz water

1.  Mix 1 teaspoon of matcha with 2 oz of water.

2. Whisk till frothy.

3. LET’S ASSEMBLE THE DRINK

Note: Below is the assembly for 1 serving.

1 scoop cooked bubbles with Crazy Rich brown sugar glaze

1/2 cup ice

8 oz cup milk (dairy, almond, oat, soy)

Matcha Tea

Steps:

1. Fill a glass with a scoop of bubbles. For the “dirty” brown sugar look, tilt and roll the glass so the bubbles with Crazy Rich brown sugar glaze can coat around the inside of the glass.

2. Add ice and milk.

3. Carefully pour in chilled tea over the ice for a gradient effect.

4. Take a picture and tag us on Instagram or Facebook @barpatea! Enjoy with bar pa tea’s wide-mouthed straw! Stir well!