a big bag for $9 or $10. The Rainbow Pearls are very pretty and come in a mix of pale shades of celery, cherry, apricot, peach and cream. The packaging says they're "Ready In 5 Minutes" but I cook them longer. 2 cups water to 1/2 cup pearls for about 7 minutes on high heat, as they float to the top lightly stir and lower heat to medium and then a bit lower, add sugar and gently stir until sugar dissolves. I use less sugar because if you're adding juice or soy/condensed milk - those products already have a lot of sugar and will sweeten your bubble tea. But sweetness is a matter of taste. I also try to avoid using a lot of pots and pans when I cook and have found that I can easily make the simple syrup and cook the pearls simultaneously and with a large slotted spoon remove the pearls from the syrup. I use a very strong black tea, sometimes Chinese black tea infused with rose or a variety like Earl Grey. I believe for the bubble tea to be most flavorful, you need to make the tea strong because you're going to dilute it with milk or juice. We've experimented with "Autumn" Bubble Tea recipes using a strong black tea base and adding organic apple cider or pumpkin puree (make it yourself or get the canned). I think we used condensed milk with both of these so you don't need to add a