Start by boiling water to approximately 200°F (93°C). Steep 2-3 teaspoons of black tea leaves or 1 tea bag for 3-5 minutes. Let cool.

While the tea cools, boil a pot of water. Add the black tapioca pearls and cook for 5-10 minutes. Drain and rinse under cool water. Soak the boba in brown sugar and a splash of water for 10 minutes.

Mash a handful of fresh raspberries in a mixing bowl using a fork until it reaches a thick puree consistency.

In a large glass, pour in the cooled black tea, raspberry mash, and brown sugar syrup. Stir gently to blend all flavors.

Fill the glass with ice cubes, then gradually pour in sparkling water until three-quarters full. Stir gently to combine.

Add the soaked black tapioca pearls to the glass filled with the drink.

Optionally, add drops of black food coloring. Garnish with fresh raspberries or a slice of lemon or lime. Serve immediately.