1 cup sugar
1 cup large tapioca pearls
6 jasmine tea (or jasmine and green tea) bags
½ cup sweetened condensed milk
Combine sugar and 1 cup of water in a small pot. Bring to a boil over medium heat. Remove from heat and seat aside to cool.
In a large pot over high heat, bring 8 cups of water to a boil. Add the tapioca pearls, return to the boil, and cook, stirring occasionally, for 15 minutes. Turn off the heat, cover, and let the pearls sit for another 15 minutes. Drain and rinse under cold water. Put into a container (with simple syrup) and refrigerate for up to two days.
Put 6 jasmine tea bags into a heat-proof container and pour over 4 cups of boiling water. Let steep for 20 minutes, remove the bags and discard them. Let the tea cool, then refrigerate.
When you are ready to serve, put 1/2 cup of the tapioca pearls into the bottom of a large glass. In a pitcher combine tea and sweetened condensed milk and stir until blended until. Pour over the pearls and serve with an extra large straw.