• Steep the tea bag and dried rose petals in hot water (180℉) for 5 minutes in a mason jar. Then use a spoon to scoop out the tea bag and discard it. Screw a lid over the mason jar and refrigerate the brewed tea along with the rose petals for at least an hour.

  Note: It is best to refrigerate the brewed tea overnight to let it infuse the rose petals longer.
• Once the infused tea is completely chilled, strain it through a fine mesh sieve into a small jug and keep aside till ready to assemble.
• To cook boba - In a saucepan, submerge tapioca pearls in boiling water. Cook for 3-4 minutes and until pearls float to the top. Scoop out one and taste test the texture to make sure they are ready before draining. Next drain and transfer into a bowl.
• Immediately mix in the rose syrup to the boba pearls, and set aside.

2 ways to assemble:

• 1. Add boba along rose syrup to the bottom of the glass, followed by ice. Pour over the oat milk and give it a stir. Top it off with rose infused brewed tea.
• 2. Add boba along with rose syrup to the bottom of the glass, followed by ice. Pour over the rose infused brewed tea and give it a stir. Lastly, top it all off with oat milk.

  Note: I like to froth my milk using an electric milk frother before pouring it over.
• Stir with a wide-mouthed bubble tea straw and garnish with dried rose petals before serving.