Mix 0.5 teaspoon sodium alginate powder with 1 cup water in a blender on high speed for 2 minutes, then let rest for 30 minutes to remove air bubbles.

Dissolve 1 teaspoon calcium chloride powder in 2 cups of water and stir until completely clear.

Combine 1 cup fruit juice with the prepared sodium alginate solution by slowly pouring and stirring gently, then let rest for 15 minutes.

Using a small spoon, scoop the juice mixture and drop it into the calcium chloride bath to form spheres.

Leave the spheres in the calcium chloride solution for 2 to 3 minutes to set the gel exterior.

Use a slotted spoon to transfer the boba to a strainer and rinse under cool water for 30 seconds.

Pour 0.75 cup cooled brewed tea or juice into each glass, add 0.25 cup milk to each, stir in 1 tablespoon honey per glass, and adjust sweetness to taste.

Fill each glass with ice, leaving about an inch of space, then spoon in the popping boba evenly.

Insert a wide boba straw into each drink, stir quickly to distribute boba, and serve immediately.