Begin by boiling water and then remove it from heat. Place 1 bag or 1 teaspoon of loose black tea into the hot water and steep for 3–5 minutes. Once steeped, remove the tea bag or strain loose tea leaves and allow to cool.

In a small pot, bring water to a rapid boil and add ⅓ cup of quick-cook black tapioca pearls. Cook according to package instructions, typically until they float, around 5–10 minutes. Drain and rinse under cold water.

Transfer the drained boba pearls to a bowl, adding ¼ cup of brown sugar. Stir gently to coat and soak for about 5 minutes.

In a separate bowl, add ½ cup of fresh raspberries and mash thoroughly until you achieve a juicy mixture.

In a large glass, pour in the cooled black tea and add the raspberry mash along with a spoonful of the brown sugar syrup from the boba. Mix gently.

Add ice cubes to the glass, followed by ¾ cup of cold sparkling water. Stir gently to combine.

Scoop in your boba pearls soaked in brown sugar syrup. Optionally add 1-2 drops of black food coloring and swirl gently.

Garnish with fresh raspberries and a slice of lemon or lime on the rim. Serve immediately with a thick bubble tea straw.