In a large pot, bring 4 cups of water to a boil. Add the tea then reduce the heat to a simmer. Simmer the tea for 2 minutes then take off the heat and let steep for about 5 minutes.
Using a fine mesh strainer, strain the tea into a large heat-proof bowl, discard the leaves. Let cool to room temperature and then place in the fridge to chill.
Next, cook the tapioca pearls per the directions on the packaging. Place them in a medium-sized heat-proof bowl, set aside.
Add the brown sugar and water into a medium-sized saucepot, stirring to combine. Place the mixture over medium heat making sure to stir constantly. Bring mixture to a simmer and simmer for 3 minutes, again stirring constantly. This can boil rapidly so make sure to remove from heat if it starts to boil over.
Pour the slightly thickened syrup over the tapioca pearls, stir to combine. Let this cool to room temperature on the countertop (do not refrigerate).
To serve, add the tapioca pearls and some of the syrup to the bottom of four larger glasses. Top the pearls with ice and add 1 cup of the cooled tea to each glass.
Add 1-2 tablespoons of half and half to each glass or more or less to your preferred taste. Gently stir to combine everything together and serve.
Notes
If you want this sweeter you can add more of the syrup to each glass or use a simple syrup.
You can easily double this recipe to serve more people.
Instead of half and half you can use milk or heavy cream.
You can use other teas for this, black tea is recommended and you can use tea bags.
Light brown sugar can be used for a lighter flavor in place of the dark brown sugar.