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1
Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat.
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2
Add the tapioca pearls, stir, and return to a boil.
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3
Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes.
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4
Remove the pan from the heat, cover, and let sit for 15 minutes.
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5
Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly.
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6
Transfer the pearls to a small heatproof bowl.
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7
Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil.
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8
Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved.
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9
Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes.
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10
Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid.
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11
Add the tea bags, stir to combine, and return to a boil.
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12
Reduce the heat to medium low and simmer for 5 minutes.
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13
Remove the pan from the heat, cover, and let sit for 10 minutes.
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14
Remove the tea bags, pressing the extra liquid from the bags back into the pan, and discard the tea bags.
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15
Add the condensed milk and whisk until evenly combined.
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16
Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds.
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17
Fill the molds halfway with the milk tea base.
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18
Freeze until the pops are almost solid, about 2 hours.
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19
Meanwhile, set the remaining pearls aside in the syrup at room temperature.
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20
Place the remaining milk tea base in the refrigerator.
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21
After 2 hours, drain the remaining tapioca pearls and divide them among the molds.
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22
Top with the remaining milk tea base.
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23
Insert the sticks and freeze until solid, at least 6 hours.
