Bring a medium pot of water to a boil, then add the boba, and turn down to a simmer. Cook until translucent throughout (if it’s chalky and matte in the middle, the boba will taste powdery) and soft. The timing will depend on what kind of boba you have, so check the packaging.
Drain the boba, then stir in the brown sugar and salt. Let cool.
Fill 4 glasses half full with ice. Divide the boba and hojicha milk tea between the glasses, and give everything a stir. Put big spoonfuls of crème brûlée (the bigger the better, you don’t want to add a bunch of little bits) in each cup, and top with toffee bits. Serve cold!
Crème Brûlée adapted from Recipe Tin Eats.