Peach tea is the ultimate summer classic. Boba tea is a classic too. Combine these two together and what you'll get is a Peach Tea Boba, a super tasty, fun and refreshing summer drink. This bubble tea doesn't contain any milk. However, it contains caffeine, so it's best enjoyed daytime.Jump to Recipe
Ingredients for making Peach Tea Boba
Fresh peach: Only use ripe peaches, otherwise the peach flavour will be very mild. If you can't get fresh ripe peaches, the best alternative are the canned ones. One larger peach will be enough to make 2 servings of the bottom peach layer. You don't need to peel them. If you do, the colour of the syrup will be more yellow, otherwise it will be orange-red.
Sugar: The best type of sugar for this recipe is white granulated sugar.
Black tea: Although you can use any quality strong black tea, a second flush Darjeeling is one of the best teas to use for this recipe. It's fruity and floral, rich and pairs amazingly well with peach. Second flush Darjeeling is widely available and a genuine delight to drink pure too. A good alternative is a malty and rich Assam or a regular breakfast blend.
Tapioca pearls: Tapioca pearls are usually used for milk teas, while fruit bobas will often contain juicy popping pearls. This recipe is great with brown sugar boba pearls as the peach layer is thicker than regular juice. However, feel free to replace brown sugar boba with peach popping boba.
Make the peach layer: To make the peach layer wash and cut one larger peach into thin slices. Add it into a small saucepan with 150 ml of water and 2-3 spoons of sugar and simmer for 15-20 minutes. Let it cool for 5-10 minutes, then strain it through a cheesecloth. Another way is to blend it first, then strain it. Syrup won't be as clear, but it will have lots of flavour, with a texture closer to a peach juice with pulp.
You can make this layer ahead of time and store it in the fridge.
Brew the tea: Bring fresh water to a boil. Measure 1 heaped teaspoon of 2nd flush Darjeeling tea leaves and steep them in 220 ml of water for 3 minutes. Choose high quality odourless water that won't impact the flavour of the tea.
Cook tapioca pearls: Cook tapioca pearls following instructions on the packaging. Use at least 500 ml of water and bring it to a boil. Add tapioca pearls, wait until they are all floating on the surface, then cover and simmer for a few more minutes.
Assemble the drink: To assemble the peach tea boba, pour ½ of the peach syrup into a serving glass. Add tapioca pearls right after straining them. You don't need to coat them. Add ice and slowly pour brewed tea over ice.
Peach Tea Boba
- 150 ml of water for cooking peaches ,
- 1 large ripe peach – washed and cut into thin slices (peeled or not)
- 2-3 spoons of sugar depending on how sweet the peach is
- 220 ml of water for making tea
- 1 heaped teaspoon of second flush Darjeeling tea
- 500 ml water for cooking boba pearls
- 40 grams of brown sugar boba pearls
- Wash and cut one peach into thin slices.
- Add it into a small saucepan together with 150 ml of water and 2-3 tablespoons of sugar.
- Simmer for 15-20 minutes. Stir occasionally until all sugar dissolves.
- Let it cool slightly then strain it through a cheesecloth.
- Bring water to a boil. Add half a litre to asaucepan to cook boba pearls and use 220 ml to brew tea. Steep one heaped teaspoon of tea leaves for 3 minutes.
- To cook boba pearls, add them into a boiling water, wait until they are all floating on the surface, then cover and cook for additional 2-3 minutes. Strain them immediately.
- Add peach syrup into a serving glass. Divide between 2 glasses.
- Add boba pearls.
- Add ice and pour brewed black tea onto ice.