Combine 1 cup hulled and halved fresh strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a small saucepan over medium heat; stir occasionally and simmer for 8 to 10 minutes until thick and syrupy.

Pour the strawberry mixture through a fine mesh strainer into a bowl, pressing gently to extract all liquid; stir in 1 tablespoon lemon juice and let the syrup cool to room temperature.

Bring 2 cups of water to a rolling boil in a kettle or pot for the tea.

Pour boiling water over 2 black tea bags in a heat-safe pitcher and steep for 3 to 5 minutes; remove tea bags and stir in 2 tablespoons sugar.

Transfer the sweetened tea to a container and refrigerate until completely cold, about 20 to 30 minutes.

Bring 4 cups of water to a rolling boil in a large pot; add 1/4 cup uncooked tapioca pearls slowly while stirring to prevent clumping; simmer over medium heat for 8 to 10 minutes.

Test one pearl for a chewy texture with a tiny white center; drain pearls and rinse with cool water, then transfer to a small bowl.

Divide the cooked tapioca pearls between two tall glasses; add 1/2 cup crushed ice to each.

Pour 1 cup of cold tea into each glass, top each with 2 tablespoons strawberry syrup and 2 tablespoons milk or cream.

Insert a wide straw into each glass and stir well to combine; serve immediately while pearls are chewy and ice is cold.