Tapioca Pearl

Tapioca pearls are the chewy black spheres at the base of classic bubble tea. Made from cassava starch, they are cooked in boiling water, soaked in brown sugar syrup, and added to milk tea or fruit tea drinks. Boba Tea Company supplies 7.5mm and 9.5mm tapioca pearls in 3kg bags to UK cafes, bubble tea shops and dessert venues.

Cook in boiling water for around 30 minutes, rest for 30 minutes covered, then transfer to brown sugar syrup for serving. Cooked pearls hold their texture for 4-6 hours at room temperature. One 3kg bag yields roughly 80-100 servings depending on portion size.

Frequently asked questions

How do you cook tapioca pearls?

Bring water to a rolling boil, add pearls (one part pearls to seven parts water), boil for 25-30 minutes, then turn off the heat and rest covered for 30 minutes. Drain and transfer to brown sugar syrup.

7.5mm or 9.5mm tapioca pearls — which should I choose?

9.5mm is the standard size for classic bubble tea and matches a 12mm bubble tea straw. 7.5mm pearls are smaller and used in cups with narrower lid openings or for milkshake-style drinks.

How long do cooked tapioca pearls last?

Cooked pearls hold their texture for 4-6 hours at room temperature in brown sugar syrup. After that, the texture hardens. Cook in batches throughout service for best quality.

What is the difference between tapioca pearls and popping boba?

Tapioca pearls are chewy starch balls that need cooking. Popping boba are juice-filled spheres that burst when bitten and are ready to use straight from the tub.