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
A little 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 and it’s made with tea, milk, sugar, and tapioca balls. The tapioca balls, also known as boba, are why it’s called bubble tea. Add tapioca balls to any drink and it’s now a bubble tea drink.
So what’s a matcha bubble tea? You got it, it’s a matcha drink with tapioca balls. I made mine a matcha latte.
Matcha Milk Bubble Tea
I used to make all my tea lattes with almond milk or soy milk but lately it’s all about oat milk. I love how well it goes with matcha and other kinds of tea.
It all started when a few months ago, I got the strawberry matcha bubble tea at Boba Guys (my favorite place to get bubble tea). I ordered it with oat milk (on Kathy’s suggestion) and I was blown away at how much better it tasted than almond or soy milk. I’ve been hooked since.
I made this matcha bubble tea layered, just like my regular iced matcha latte and it’s also how Boba Guys make their matcha bubble tea.
Matcha in Recipes
Like all other recipes where I use matcha, I don’t use the highest quality matcha which can be quite a lot–around $60 for a small tin.
Get the $60 tin for when you drink it with just hot water and nothing else added so you can enjoy all the subtle flavors. When you’re mixing matcha with other ingredients, like milk and sugar, go for a slightly lower quality matcha which is also less expensive.
For matcha in recipes, I like to spend around $30 for a tin. 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.
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What I Used to Make This Matcha Bubble Tea
Find the brightest green matcha without going over $30.
- Tapioca pearls
It says on the package that it’s ready in 5 minutes but only if 5 minutes means 30 minutes.
- Oat milk (You can use any kind of milk.)
- Dark brown sugar
I used this ice cube tray which is a workout just to get the ice out but is the perfect size for this drink.
- Water (Filtered water is best.)
- Airtight water bottle
Or any wide-mouth container with an airtight lid.
- Large glass cup
To show off the layers.
- 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 to sweeten the drink and the boba itself.
- Oat milk straight from the carton.
- Matcha green tea shaken in cold water. (Best and quickest method to make iced matcha.)
Make tapioca balls.
This part takes the longest but it’s pretty straightforward and not hard to make.
I’m using these tapioca balls and this is what worked best for this brand. If you’re using another brand, just follow the directions on the packaging.
Bring water to a boil in a pot and put the tapioca balls in. 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. Then turn off heat and let it sit for 10 minutes.
Drain the starchy water out and do a quick rinse under cold water. It’s now ready for the dark brown sugar syrup bath.
Make dark brown sugar syrup.
While you’re waiting for the tapioca balls to cook, make the dark brown sugar syrup.
Heat water and dark brown sugar until sugar completely dissolves. Turn off heat and set aside to cool until the tapioca balls are ready.
Once the tapioca balls are ready, put them into the dark brown sugar syrup for 5-10 minutes.
In an airtight container, put cold water then matcha powder. Put the lid on and shake vigorously 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.
Assemble matcha bubble tea!
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.
Pour in the oat milk. (I used Oatly.)
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.
Pop in an extra wide straw and make sure to swirl to mix all the layers together before drinking.
Matcha Bubble Tea Tips
- The tapioca balls must be made the same day, within a couple of hours of drinking this bubble tea. They only last up to 4 hours and after that, they’ll just harden and won’t be good to eat.
- If you want a bright green color, get the higher quality matcha. The more expensive the matcha, the brighter the green color.
- I used a travel thermos to make the matcha but you can use a cocktail shaker or a water bottle with a wide mouth.
- 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.
- 2 teaspoons matcha
- 2/3 cup cold water
Dark Brown Sugar Syrup
- 1/4 cup dark brown sugar
- 1/4 cup water
- 3/4 cup tapioca balls
- 4 cups water
- 1 1/2 cup oat milk
- 2 cups ice
- MAKE DARK BROWN SIMPLE SYRUP. Combine hot water and dark brown sugar until sugar dissolves. Set aside.
- MAKE TAPIOCA BALLS. Boil water and add in tapioca balls and wait for balls to float on surface. Once tapioca balls start to float, cover the pot and cook on medium heat for 15 minutes. Turn off heat and let it sit in hot water for 10 minutes. Drain out water and pour in dark brown simple syrup and let it sit for 10 minutes.
- MAKE MATCHA. In an airtight container, combine cold water and matcha powder and shake vigorously for 15 seconds.
- ASSEMBLE DRINK. Divide each component into two cups. Layer the bottom of cup with tapioca balls and dark brown simple syrup. Add ice, then pour in the oat milk. Top with matcha.
- Stir together before drinking.