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In a large pot, bring the water to a boil. Add the tea bags; stir once or twice to make sure the tea leaves are saturated with water. Take off the heat and let the tea sit in the hot water until it cools to room temperature. Discard the tea bags, then place the bowl of tea in the fridge to chill completely.
Place the brown sugar and water into a medium-sized sauce-pot over medium heat; stir together then bring it to a gentle simmer, stirring constantly for 3 minutes (don’t let it reach a rapid boil.) The syrup should be slightly thickened. Remove from the heat to cool.
Cook the tapioca pearls per the directions on the packaging. (Test a pearl to see if it’s your desired level of softness - continuing cooking a few more minutes if they’re still stiff.) Remove the tapioca pearls from the heat; drain and rinse pearls under cold water to prevent them from sticking together and transfer to a bowl.
Pour the cooled syrup over the tapioca pearls and gently stir to combine.
To serve, add the sweetened tapioca pearls along with a bit of the syrup to the bottom of four tall glasses. Top with ice. Add 1 cup of the tea to each glass. Add 1-2 tablespoons of sweetened condensed milk to each glass. Gently stir to combine.
Enjoy with a big bubble tea/smoothie straw.