Classic Black Tapioca Pearls

Use 1 part pearls : 10 parts water. Boil for 30 minutes, stirring, then take them off the heat and let them steam and rest for 35 minutes, covered. Hold them in sugar syrup and serve within 8 hours of cooking. Allow around an hour start to finish, and cook in batches across a service rather than all at once.

Serve within 8 hours of cooking. Cooked tapioca firms up and loses its chew as it cools and sits, and refrigerating it makes that worse rather than better — which is why a busy counter cooks in batches through the day instead of one pot in the morning.

The signature large black boba pearl — deep colour, full chew. Pearls are neutral in flavour on their own; what they bring is texture, and they take on the brown sugar or syrup they are held in.

Yes. The instant pearls come in single-serve sachets that microwave in two to three minutes with no cooking skill and no pot — built for delivery kitchens and counters that cannot give an hour to prep. Same pearl, different format.

6 months sealed. Keep them in a cool, dry place below 25°C, and after opening: seal tightly, keep dry. Avoid heat, moisture, direct sunlight — moisture is what spoils raw pearls.

Classic Black ships as a 500 g pouch, in a case of 500 g × 30 units. It is billed under HSN 19030000 and 5% GST on every invoice, against your GSTIN. Contact us for your MOQ and B2B pricing.