Soak the tapioca overnight in 454g / 1lb of water (approximately twice the amount of tapioca). Drain the excess water the next day if necessary.
Add the tapioca to a stainless steel pot and cover with cold Eve’s Temptation tea. Bring to a simmer. Strain and repeat this process 2 more times, covering the tapioca with fresh cold tea each time, or until the tapioca is cooked through and has a chewy consistency. The tapioca should be completely transparent with no white in the center.
Rinse the tapioca in cold water and soak for 5 minutes in enough cold tea to cover. Rinse and soak again in enough cold tea to cover. Drain. Adjust the consistency with tea so that the tapioca is a spoonable consistency. The tapioca pearls tend to stick to each other, which makes them hard to portion and difficult to eat.
Add sugar as needed. Remember that it is being served with passion fruit sorbet, which is on the tart side.
Refrigerate until ready to use. Adjust the consistency with more tea if necessary. Discard the tapioca after 18 to 24 hrs.