Like with bubble teas in Vietnam the coulour comes from the liquid it is cooked in, sago with is made from the cassava plant, is white looks like small moth balls, they cook it is a balck tea to convert it from what is normally clear to the darker black or dark green.
What you do is brew a strong batch of tea, several tea bags, and then cook the soaked and rinsed sago and cook them soft, even add some sugar to sweeten them.
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