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200g black tapioca pearls
250ml boiling water
280ml Chrysanthemum flower tea
280ml apple juice
140ml fresh mango puree
Place your water into a saucepan over a high heat and bring to a rolling boil. When the water is boiling, pour in all of the tapioca pearls and leave to cook for 3 minutes, stirring to ensure that the tapioca pearls do not stick together.
HINT: Tapioca pearls are incredibly fragile and will dissolve in cold water. Handle them with care and only add them to the saucepan when your water is boiling.
Once the three minutes have passed and the tapioca pearls are floating, decrease to a medium heat and leave them to simmer for a further 12 minutes, again stirring occasionally to ensure the tapioca do not stick together. At this point, turn the hob off and cover the pan with a lid, allowing the tapioca to rest for 15 minutes.
Meanwhile, make the rest of your tea! In a large bowl, make up 280ml of Chrysanthemum flower tea at a 50:50 ratio of flowers to hot water. Leave to cool - or to speed up the process, sit your bowl of tea in ice water. When cool, mix the chrysanthemum tea with the apple juice and fresh mango puree, stirring well to prevent any layering or separation.
Once the tapioca pearls are fully rested, use a colander or sieve to drain the saucepan and wash the tapioca thoroughly under cold water.
You’re ready to serve! Distribute the tapioca pearls between glasses, then pour the tea over the top, allowing the pearls to sit and soak for a couple minutes before drinking. Enjoy!