Boil the Boba: Bring 10 cups of water to a rolling boil in a large pot. Add the 2 cups of raw starch tapioca pearls and stir immediately so they do not stick to the bottom. Reduce the heat to medium and boil for 30 minutes.
Steep the Pearls: Remove the pot from the heat. Cover the pot with a tight-fitting lid and let the pearls steep in the hot water for exactly 30 minutes. This allows the residual heat to fully gelatinize the core of the starch.
Brew the Thai Tea: While the boba is cooking, steep the 1/4 cup of ChaTraMue Thai tea leaves in 3 cups of hot water for 10 minutes. Pass the brewed tea through a fine mesh strainer or a coffee filter to remove all the gritty tea sediment. Set aside to cool.
Rinse and Coat (The Humectant Step): Drain the boba pearls and rinse them thoroughly with water to wash away the excess surface starch. Transfer the rinsed pearls to a mixing bowl and immediately stir in the 1/2 cup of dark brown sugar and 1/2 cup of honey. Let the mixture cool for 10 minutes. This creates a humectant barrier that locks in moisture and keeps the boba perfectly chewy.
Mix the Creamer: In a separate bowl or liquid measuring cup, whisk together the 1/2 cup of heavy whipping cream and the 1/2 cup of sweetened condensed milk until completely smooth and combined.
Assemble the Drink: Spoon a generous scoop of your syrup-coated boba pearls into the bottom of a tall glass. Fill the glass to the very top with ice. Pour the brewed Thai tea over the ice until the glass is about three-quarters full. Finally, pour your creamer mixture over the top so it cascades down into the tea. Stir with a wide boba straw and enjoy!
