1. Never use less than 6 cups of water for each one cup of dry tapioca pearls. 8 or 10 to one is better.
2. Most people like the pearls a little soft on the outside but a bit chewy. If you like your pearls tender all the way through, measure them, then cover with water and soak them for a few hours before draining and cooking.
3. Bring the cooking water to a vigorous boil in a large pot.
4. Stir in the tapioca pearls slowly, so they do not stick together or sink into a clump. The tapioca pearls will soon rise to float in the water.
5. As soon as they float, boil covered for about 20-30 minutes depending on the size of the tapioca pearls. Stir two or three times during cooking.
6. Turn the heat off and let the tapioca sit in the cooking water for another 25 minutes. Stir two or three times during soaking.
7. Rinse the cooked tapioca pearls in tap water until the water runs clear and drain.
8. Cover with bubble tea sugar syrup or brown sugar syrup, stir to coat. Refrigerate covered if not used right away; they will keep three or four days before they get too mushy.
9. When you want some bubble tea, boil a cup of water and warm some refrigerated tapioca pearls for about 3-5 minutes. Then stir into the drink. Enjoy!

Some notes from further experiments:
Start by soaking the pearls. Mix tapioca pearls and one tablespoon sugar with boiling water in a large bowl. Stir quickly to separate pearls and to dissolve sugar. Let stand at least two hours check texture and let stand up to 30 minutes more. Check if pearls are squishy on the outside and pasty in the center. Do not soak any longer; the cooked pearls will get too mushy.

Drain the soaked pearls. Keep the water that they were soaked in and add remaining sugar to the water you have saved. Boil until the sugar is completely dissolved. Add in soaked pearls and IMMEDIATELY lower heat to medium. Simmer for a few minutes till the centers of the tapioca balls become rather clear. Check for doneness by sampling the balls every so often. When done, cooked tapioca pearls are a bit chewy inside and gooey soft outside.

Drain the cooked pearls and pour cold water over them to stop them from cooking. Refrigerate cooked pearls and use by the next day. Some people store the pearls in water or syrup, but I prefer to just cook them till tender, drain them and store in a plastic zipper bag or container without the water. At this point, you can freeze them in a single layer in a freezer baggy. Thaw overnight to use.

If they get a bit sticky, gently separate them before using by pouring lukewarm water over the pearls and then draining them.

How to prepare traditional quantity black or green tea base for bubble tea

1. Mix water and tea in a large pot, preferably not aluminum.
2. Cover, cook at medium heat.
3. As soon as it comes to a boil, time it, boil 8 minutes. Remove from stove immediately.
4. Strain at once, let cool and use as a base for pearl tea drinks.