Get my tips and tricks to make this delicious and refreshing matcha bubble tea (boba tea) at home without any fancy tools.
Matcha Bubble Tea
Matcha green tea, oat milk, dark brown sugar, some tapioca balls and you’ve got yourself a pretty looking (and pretty delicious) matcha bubble tea.
Bubble tea is an iced drink that was created in Taiwan in the 80s. It’s made with tea, milk, sugar, and tapioca balls. (The tapioca balls, also known as boba, are why the drink is called bubble tea.)
- It’s easier than you think it is to make!
- Layered so it’s super pretty. I’ll show you my trick to make layered drinks.
- Made with warm tapioca balls, my secret to making the best bubble tea!
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My Tapioca Balls Pick:
Questions You May Have
Is there caffeine in this drink?
There is! There’s caffeine in matcha so there’s caffeine in this drink.
What’s the best matcha to use for this recipe?
For matcha in recipes, I like to spend around $20-$30. Color indicates the matcha quality so if it’s under $10, that means the green won’t be as vibrant — you may end up with a drink that looks more brown than green. My pick: Encha Matcha.
Do I need any fancy matcha tools like a bamboo whisk to make this?
Nope! All you need is a wide-mouth water bottle or a cocktail shaker.
What’s the secret to getting the matcha separated from the milk so that it looks layered?
Sugar and ice is the secret. Whatever has the most sugar content will sink to the bottom. Ice helps to keep the layers in place.
How long are tapioca balls good for?
Tapioca balls must be made the same day, within a couple of hours of making and drinking the bubble tea. They only last up to 4 hours — after that they’ll just harden and won’t be good to eat.
How big is a serving for this recipe?
I’m using a 17 oz cup, which is a little bigger than a Starbucks grande (16 oz).
Matcha Bubble Tea Tips
- Find the brightest green matcha without going over $30.
- To make iced matcha, you can use any airtight container. A cocktail shaker or a water bottle with a wide mouth work great.
- If you don’t have dark brown sugar, you can make the sugar syrup using any kind of sweetener like honey, maple syrup, or regular white sugar. I just prefer the taste of dark brown sugar for this drink.
Free Matcha Quick Guide
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What I Use to Make Matcha Bubble Tea
- Filtered water
- Tapioca pearls
It says on the package that it’s ready in 5 minutes but that’s a complete lie.
- Oat milk (You can use any milk.)
- Dark brown sugar
I use this ice cube tray.
- Airtight water bottle
Or any wide-mouth container with an airtight lid.
- Large glass cups
Tall 17 oz cups.
- Extra wide bubble tea straws
This one is perfect for bubble tea.
How to Make Matcha Bubble Tea at Home
There are three layers to this matcha bubble tea.
- Tapioca balls in a dark brown simple syrup
This part takes the longest but it’s pretty straightforward and not hard to make.
- Oat milk straight from the carton.
- Matcha green tea shaken in cold water.
Make Brown sugar simple syrup
STEP 1: Boil 1/4 cup water and stir dark brown sugar until it dissolves.
Make tapioca balls
STEP 2: Boil water and add tapioca balls. Cook for 15 minutes.
In a bigger pot, (I’m using a 2-quart cast iron pot), bring 4 cups of water to a boil then add the tapioca balls.
They’ll start to float to the surface in a couple of minutes — at this point, cover and cook on medium heat for 15 minutes. Stir every once in a while.
If you’re using a different brand of tapioca balls from what I’m using, follow the directions on the packaging.
STEP 3: Strain tapioca balls.
Drain the water out.
STEP 4: Pour brown sugar simple syrup into pot with tapioca balls.
The brown sugar simple syrup will sweeten the bubble tea and the tapioca balls.
Set aside to cool slightly.
The tapioca balls are ready when they’re nice and warm but not hot.
STEP 5: Combine cold water and matcha. Shake for 15 seconds.
INSTANT MATCHA. Ta da!
So easy. No need for any matcha bowls or bamboo whisks or hot water. It creates perfect, clump-free matcha each and every time.
STEP 6: Divide each component into two cups. Spoon tapioca balls in brown sugar simple syrup, add ice, then milk, and matcha.
This recipe makes two servings, so just split all the components in half to make each drink.
First, the boba (or tapioca balls) in the dark brown simple syrup goes in.
I’m using 17 oz cups. These are a tiny bit bigger than a Starbucks grande which is 16 oz.
Pour in the oat milk.
If you don’t have or like oat milk, you can replace it with any kind of milk you like.
And the final layer, the cold matcha. Pour the matcha slowly over the ice. This will create a lovely layer between the matcha and the milk.
Pop in an extra wide straw and make sure to swirl to mix all the layers together before drinking.
Matcha Bubble Tea
Dark Brown Simple Syrup
- 1/4 cup dark brown sugar
- 1/4 cup water
- 3/4 cup tapioca balls
- 4 cups water
MAKE BROWN SUGAR SIMPLE SYRUP
- Boil 1/4 cup water and stir dark brown sugar until it dissolves. Set aside.
MAKE TAPIOCA BALLS
- Boil water and add tapioca balls. Cook for 15 minutes.In a pot, (I’m using a 2-quart cast iron pot), bring 4 cups of water to a boil then add the tapioca balls. They’ll start to float to the surface in a couple of minutes and at that point, cover and cook on medium heat for 15 minutes. Stir every once in a while.(Follow directions on your tapioca ball packaging if you're using a different brand than the one I'm using.)
- Strain tapioca balls.
- Pour brown sugar simple syrup into pot with tapioca balls.Set aside to cool slightly. The tapioca balls are ready when they're nice and warm but not hot.
- Combine cold water and matcha. Shake for 15 seconds.In an airtight container, combine cold water and matcha powder and shake vigorously for 15 seconds.
- Divide each component into two cups. Spoon tapioca balls in brown sugar simple syrup, add ice, then milk, and matcha.Stir together before drinking.