To make the tapioca pearls
1. Pour the water and brown sugar into small pot and bring it to a boil. Stir and make sure the brown sugar has melted, then lower the simmer and add in 75g tapioca starch into the pot. Using the wired whisk to stir until it become thicken. Then add in the rest of the tapioca starch and use a spatula to stir until the dough is formed.
2. Sprinkle some tapioca starch onto a clean surface and scrape the dough out to work surface, split the dough to 3 portions. Take one of the dough and cover the rest with cloth to prevent drying out. Then rough the dough into a long string, cut the string into manageable pieces. Roll them into sphere. Toss them in tapioca starch to prevent it from sticking.
3. Prepare a pot of water and bring it to a boil. Add in the tapioca pearls, and cook for 20 minutes until the pearls start to float. Stir vigorously at the beginning to prevent the pearl from sticking. Once they start to float, remove from heat and allow the pearl to cool down for 15 minutes. After that, transfer the pearls to ice water for a chewy texture.

To prepare the brown sugar syrup
4. Add in the water and brown sugar to a pot and bring it to a boil. Add in the tapioca pearls and turn the heat down to a slow simmer. Let the tapioca pearls braise for about 20 minutes until the syrup become thick.

To prepare milk tea
5. Add the fresh milk, tea leave and OKI sweetened beverage creamer into a pot, and heat it up until the milk start to steam. Let the tea leave steep in the hot milk for about 15 minutes, then strain the tea leave and keep the milk in the chiller once the milk tea is cool enough.

To serve
6. Scoop the tapioca pearls with brown sugar syrup into a glass and line the glass with brown sugar syrup.
7. Pour in the cold milk tea and enjoy!!