Add hot water to the jasmine green tea and butterfly pea, steep for 5 minutes, strain the tea base and set aside to cool it down. I used to add some ice cubes to the liquid to make it cool faster.

Pour the blueberries into a pot and mash it with a muddler. Then pour in the white sugar and turn on low heat to simmer. Simmer for about five minutes, remember to stir constantly during the process to avoid burning. You can turn off the heat when the color of the jam turns blue-purple.

Add about 2 tbsp. blueberry jam to a glass, then pour in the tea base and milk, stir evenly.

Add another 1 tbsp. blueberry jam to a serving glass and use a spoon to spread the jam evenly on the inside of the glass to get a nice look. Finally add brown sugar boba pearls, ice cubes and milk tea liquid.