Prepare your tapioca pearls according to the package.
In a pot, combine the muscovado sugar with 40 ml of water and bring it to a boil. Turn down the heat to a simmer and add in the prepared tapioca pearls. Simmer until the brown sugar syrup has thickened. Simmering the cooked tapioca pearls in the syrup just adds more flavour to them.
Remove from heat once it has thickened.
Hojicha Bubble Tea
In a small bowl, whisk together the hojicha powder and 200ml of cold water. Set aside.
In a cup, add in half of the brown sugar syrup with the pearls.
Top with half of the whisked hojicha and half of the milk.