Clean the strawberries removing any darker flesh and the leaves.

Blend the strawberries into a smooth consistency without leaving any chunks so that we obtain smooth tapioca pearls.

Taste the strawberry smoothie before adding the powdered sugar. Then, if necessary add the sugar, a tablespoon of tapioca starch, and warm water. Stir well to incorporate the powdered elements.

Heat the tapioca starch in a medium pan, heating over medium heat and constantly stirring.

Turn off the heat when reaching medium heat.

Allow the mixture to cool for a couple of minutes.

Add the remainder of the tapioca starch little by little but mix vigorously.

Keep adding tapioca until a shiny dough forms.

Knead it towards the end as required.

Wrap the dough with plastic wrap.

Cut a piece of the dough.

Roll the dough onto a counter covered with tapioca starch. Turn it into a long snake as thick as a finger.

Cut the rope into small pieces the width of a finger.

Roll each piece into a ball. Pour tapioca starch on them so that don't stick together.

Repeat and turn into balls the remaining dough.

Freeze the pearls if you're not going to use them.

Cook the rest.

Boil water in a pan.

Add the pearls to the boiling water.

Simmer for 20 minutes with the lid on top.

Remove the pan from the heat, keeping the lid on.

Leave them to steam for an extra 20 minutes.

Strawberry bobas should be now translucent and bouncy.

Drain the pearls and rinse them with cold water to rinse the excessive starch. the cooking process and rinse off excess starch.

Combine the strawberry powder, milk, brewed tea, and ice.

Blend until the ice is completely dissolved in the mix.

Add the syrup to a glass, swirling it to cover the walls.

Add the strawberry boba balls, milk, and the black tea