I’m likely to guess that perhaps the water wasn’t incredibly hot enough. One thing about applying boiling temperature water converts the tapioca starch into something extra elastic and pliable that not gets dry and crumbly. Sago tastes like tapioca pudding without any of the pudding. The texture is chewy https://knoxtmcrh.idblogmaker.com/29832750/details-fiction-and-boba-tea-akron-ohio