Matcha Bubble Tea Recipe

I made a silky, grassy green Matcha Boba Tea studded with glossy brown sugar pearls that glint like caramel beads in the glass.

I can’t stop thinking about this Matcha Bubble Tea, it’s the kind of drink that makes me pause. I love the grassy snap of matcha powder paired with chewy dried tapioca pearls, the contrast is weirdly addictive.

It’s creamy without being cloying, like something between a grown up treat and a nostalgic snack. I kept scrolling Mochi Drinks for texture ideas and ended up writing my own notes, because store versions never felt quite right.

If you’re curious about the green tea depth and that glossy boba chew, this Matcha Boba Tea Recipe might be the one that changes your mind.

Ingredients

• Tapioca pearls, chewy starch balls mostly carbs, minimal protein or fiber, give chew and fun.
• Brown sugar, gives deep caramel sweetness, adds color, some minerals but lots of calories.
• Matcha powder, concentrated green tea, gives antioxidants and mild caffeine, slightly grassy flavor.
• Milk or alternatives, adds creaminess, provides protein and calcium, oat is sweet and smooth.
• Hot water for whisking, helps dissolve matcha, releases flavor, no calories, keeps it bright.
• Ice cubes, chill the drink fast, dilute sweetness if too strong, give refreshing cold bite.
• Sweetened condensed milk (optional), ultra creamy and sweet, adds richness and dessert like indulgence.

Ingredient Quantities

• 1/2 cup dried tapioca pearls (boba), enough for about 2 drinks
• 1/2 cup packed dark brown sugar (for the brown sugar syrup and coating the pearls)
• 4 cups water for boiling the pearls
• 2 teaspoons matcha powder (culinary or ceremonial, sifted if clumpy)
• 2 tablespoons hot water for whisking the matcha
• 2 cups whole milk or milk of choice (oat, almond, or soy work fine)
• Ice cubes, about 1 to 2 cups
• Optional: 2 tablespoons sweetened condensed milk or 1 to 2 tablespoons heavy cream for extra creaminess

How to Make this

1. Bring 4 cups water to a rolling boil, add 1/2 cup dried tapioca pearls and stir so they dont stick, keep at a steady boil and cook for about 20 to 30 minutes until chewy and mostly translucent, stirring occasionally.

2. Turn off the heat, cover the pot and let the pearls sit in the hot water for another 20 minutes so they finish cooking through.

3. Drain the pearls with a strainer or slotted spoon but reserve about 2 to 4 tablespoons of the cooking water, return the pearls to the pot or a heatproof bowl.

4. Add 1/2 cup packed dark brown sugar to the hot pearls plus the reserved 2 to 4 tablespoons cooking water, stir until the sugar dissolves and the pearls are glossy and syrupy, let them sit in that syrup for at least 5 minutes so they absorb the flavor.

5. While the pearls rest, sift 2 teaspoons matcha powder into a small bowl, pour 2 tablespoons hot water about 175 F not boiling, then whisk briskly in a zigzag motion until smooth and frothy, use a bamboo whisk or small whisk or milk frother.

6. In a separate jar or pitcher combine 2 cups whole milk or milk of choice and if you want extra creaminess add 2 tablespoons sweetened condensed milk or 1 to 2 tablespoons heavy cream, stir or shake to combine and chill slightly.

7. Divide 1 to 2 cups ice cubes between two tall glasses, spoon equal amounts of the brown sugar boba and some of its syrup into each glass, save a little syrup for drizzling if you want those pretty brown sugar streaks.

8. Pour the prepared milk over the ice and pearls, then gently pour the whisked matcha on top to get a layered look, or stir everything together if you prefer an even color.

9. Drizzle the reserved syrup or a little extra condensed milk on top for more sweetness and creaminess, serve immediately with a wide straw and enjoy.

10. Tip: use the pearls within a few hours for best chewiness, keep leftover pearls stored in their syrup at room temp and reheat in hot water briefly before using because refrigeration will make them hard.

Equipment Needed

1. Large pot with lid (4 qt or bigger)
2. Slotted spoon or fine mesh strainer to drain the boba
3. Heatproof bowl or the same pot to toss the pearls in brown sugar syrup
4. Measuring cups and spoons for tapioca, sugar, milk and matcha
5. Small sieve or tea strainer plus a small bowl for sifting matcha
6. Bamboo whisk, small whisk, or milk frother for the matcha — wait, no dash, so: use a bamboo whisk, small whisk, or milk frother
7. Jar or pitcher with a lid for mixing and chilling the milk
8. Two tall glasses and a wide straw (and ice tongs or scoop if ya have them)
9. Long-handled spoon or silicone spatula for stirring and a kitchen thermometer if you wanna hit about 175 F exactly

FAQ

Matcha Bubble Tea Recipe Substitutions and Variations

• Tapioca pearls: swap for quick cook boba to save time, popping fruit boba for a fun fruity pop, or grass jelly or jelly cubes if you want chew but no pearls.
• Brown sugar (syrup and coating): use muscovado or demerara for the same molasses notes, or make a simple syrup with maple syrup or honey for a different sweet flavor.
• Whole milk: use oat milk or full fat coconut milk for a creamy dairy free option, or almond or soy milk if you want it lighter. Barista versions foam better.
• Matcha powder: if you dont have matcha try hojicha powder for a roasted twist, or use about 1/4 cup strong brewed green tea concentrate though the texture and taste wont be identical.

Pro Tips

– Check doneness often and trust your eyes not just the clock. Start tasting pearls 5 minutes before the lower end of the time range; they should be chewy with a tiny translucent center. If they feel chalky, cook longer, if they’re turning too soft, stop and let them finish in the hot water.

– Keep the syrup warm and glossy so the pearls stay soft. Dissolve the brown sugar into a bit of the reserved cooking water while everything is still hot, and toss the pearls in it right away. If you want deeper flavor, gently caramelize a little of the sugar first then deglaze with hot water, but don’t let it burn or it gets bitter.

– Make the matcha smooth and bright. Sift the powder, use water around 170 to 180 F, and whisk briskly in a zigzag motion or use a tiny frother to avoid lumps and bitterness. Cold milk helps the layers hold, so chill your milk and glasses before assembling for a nicer separation.

– Store and revive pearls the right way. Keep leftover boba at room temp in their syrup and use within a few hours. If they stiffen, briefly dunk or simmer them in near-boiling water for a minute to soften again before serving.