In a medium saucepan, bring 4 cups of water to a rolling boil over high heat. Add the black tapioca pearls, stirring gently to prevent sticking. Cook the pearls for about 10 minutes until they become chewy and translucent. Once done, drain and rinse the pearls under cold water to stop the cooking process and set them aside.

In a high-speed blender, combine ¼ cup of taro powder, 1 cup of whole milk, and 2 tablespoons of sugar. If using, add ½ cup of freshly brewed black tea for extra flavor. Blend on high for about 30 seconds until smooth and creamy, making sure there are no lumps.

Grab a tall glass and add ¼ cup of the cooked tapioca pearls to the bottom. Fill the glass with ice cubes, about halfway full. Carefully pour the luscious taro mixture over the ice and pearls, allowing the vibrant purple to layer beautifully.

For the final touch, select a wide straw to make sipping easy and enjoyable. If desired, garnish your Purple Boba Tea with extra tapioca pearls or a light dusting of taro powder on top.