Bring 7 cups of water to a boil in a large pot.

Add boba pearls while stirring; they should float.

Cover and cook for 20 minutes, then let rest for 20 minutes.

Check boba for desired softness; if not soft enough, cook for an additional 5-10 minutes, then let rest.

Drain the boba and rinse with warm water.

Place boba in a covered bowl.

Boil 2 cups of water.

Add white and brown sugar to the boiling water and dissolve to create a sugar syrup.

Cover the cooled boba with the sugar syrup.

Serve immediately or refrigerate until ready to use (up to a few days).

To a large glass, add boba pearls and ice cubes (approximately 2 oz of boba).

In a cocktail shaker, mix brewed green tea, sweet lime juice (or Meyer lemon), mangosteen juice (or other tropical fruit juice), white tequila, Cointreau, and some bruised lemon grass or lemon verbena leaves.

Shake vigorously.

Strain and pour into the glass.

Taste for sweetness and add additional sweetener (e.g., agave) if needed.

Garnish with fresh herbs.

Serve with an extra wide straw.