Add 8 cups water to a small pot and bring to a boil. Add tapioca pearls and stir gently until they float to the top. Cook over medium heat for 15 minutes, until the tapioca pearls turn tender throughout, but still a bit chewy in texture. Remove the pan from the stove, cover, and let rest for 15 minutes. Drain tapioca and transfer to a small bowl.

Add sugar and 1/4 cup water. Mix well with a spoon. Marinate at room temperature for 15 to 30 minutes.

You can use the tapioca pearls now, or store them in the fridge until ready to use. They will taste the best when fresh, but you can store them for a couple days. Their texture will become chewier the longer you let them sit.

Add 8 cups water to a small pot and bring to a boil. Add tapioca pearls and stir gently until they float to the top. Cook covered over medium heat for 2 minutes. Removed the pan from the stove and let steam covered, for another 2 to 3 minutes, until the tapioca pearls turns tender throughout, but still a bit chewy in texture. Drain the tapioca pearls with a sieve and run under tap water for a few seconds, to stop cooking. Drain again and transfer to a small bowl.

Add sugar and 1/4 cup water. Mix well with a spoon.

You can use the tapioca pearls now, or place them in room temperature for half a day, until ready to use.

Add 6 cups water to a small pot and bring to a boil. Add black tea and simmer uncovered over medium-low heat for 5 minutes. Stop heat and let the tea steep, covered, for another 5 minutes. Strain tea with a very fine colander or coffee filter (or remove the tea bags).

Add the tapioca pearls into each glass. Pour in 1 1/2 of the black tea and 1/4 cup heavy cream (or 1 cup milk). Add 1 tablespoon sugar or to taste, mix well.

Serve the drink hot, at room temperature, or add ice cubes to serve it cold.