I love matcha bubble tea, but buying it at bubble tea shops was getting expensive. That’s why I decided to learn how to make it at home.
At first, I thought it would be hard to make bubble tea. But after trying a few times, I found out it’s actually pretty simple. Now I can make a delicious matcha bubble tea in just 15 minutes, and it tastes just as good as the ones from the shops.
What I love most about making it at home is that I can make it exactly how I like it. If you want it sweeter, just add more honey. If you don’t drink regular milk, you can use any type of milk you want: oat milk, almond milk, or soy milk all work great!
Making bubble tea at home is fun, saves money and tastes amazing. Once you try this recipe, you’ll see how easy it is to make your favorite drink right in your kitchen. Let’s start making your first homemade matcha bubble tea.
Why You’ll Love This Recipe
- Customizable Sweetness: Unlike store-bought versions, you control the sugar content
- Premium Quality: Use your preferred matcha grade for the perfect taste
- Budget-Friendly: Save $5-7 per drink compared to bubble tea shops
- Quick & Easy: Ready in just 15 minutes with simple ingredients
- Authentic Texture: Learn the secrets to perfectly chewy boba pearls
- Impressive Presentation: Create beautiful layered effects like a professional barista
Quick Facts
Matcha bubble tea is a modern beverage that combines two popular Asian drink elements: Japanese matcha green tea and Taiwanese bubble tea. The drink is typically served cold with ice, though hot versions exist. Its popularity has grown worldwide due to its unique combination of refreshing taste, satisfying texture, and visual appeal – the vibrant green matcha creates beautiful layers in the glass when properly prepared.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 1 large drink (16 oz)
- Calories: 280 kcal
- Cost: $2-3 per serving
Equipment Needed
- Small Pot: For cooking the tapioca pearls to the perfect chewy consistency
- Fine-Mesh Strainer: Essential for rinsing cooked boba without losing any pearls
- Bamboo Whisk (Chasen): Traditional tool for clump-free matcha (alternative: milk frother)
- Electric Kettle: For precise water temperature control
- Mason Jar with Lid: For achieving that perfect frothy shake
- Glass Measuring Cup: For accurate liquid measurements
- Wide-Bore Straw: At least 12mm diameter to properly enjoy the tapioca pearls
- Tall Glass: 16-20oz capacity for proper layering
Ingredients
For the Bubble Tea:
- ¼ cup black tapioca pearls (quick-cooking variety)
- 2 teaspoons ceremonial or premium-grade matcha powder
- 2 tablespoons hot water (175°F/80°C)
- 1 tablespoon honey or sweetener
- 1 cup milk of choice
- ½ cup ice cubes
For Cooking the Tapioca Pearls:
- 2 cups water
- 1 tablespoon honey (for storing cooked pearls)
How To Make
1. Start by bringing 2 cups of water to a boil in a small pot. Once the water is boiling, add your black tapioca pearls. Cook them for about 15 minutes, or until they become soft and chewy. You’ll know they’re ready when they float to the top and turn completely black. Drain the pearls using a strainer and rinse them with cold water. Put them in a small bowl and mix with a tablespoon of honey to keep them sweet and prevent sticking. Set these aside while you make the matcha.
2. For the matcha mixture, boil some water and let it cool for about 2 minutes – you want it hot but not boiling. Put 2 teaspoons of matcha powder in a bowl. Add 2 tablespoons of the hot water to your matcha powder. Using a whisk or milk frother, mix the matcha and water together until there are no clumps and it looks a bit foamy. Add a tablespoon of honey to this mixture and stir until it dissolves completely.
3. Now you’re ready to put your drink together. Take a tall glass and put your cooked tapioca pearls at the bottom. Add some ice cubes – about halfway up the glass. Pour in a cup of cold milk. Finally, slowly pour your matcha mixture over the milk. You can either leave it layered for a pretty look or stir it all together.
Make sure to use a wide straw so you can enjoy the tapioca pearls. Your bubble tea is best enjoyed right away while the pearls are still soft and chewy. If you want to adjust the sweetness, you can always add more honey to taste.
Remember to drink your bubble tea within a couple of hours, as the tapioca pearls will get hard if they sit too long. Stir your drink occasionally as you’re enjoying it to keep the matcha and milk well mixed.
Pro Tips for Perfect Results
- Water Temperature Matters: Use 175°F (80°C) water for matcha to avoid bitterness
- Sift Your Matcha: Prevent clumps by always sifting before mixing
- Pearl Storage: Keep cooked pearls in honey water at room temperature for up to 4 hours
- Milk Temperature: Use cold milk for the best layering effect
- Ice Strategy: Crushed ice creates a better drinking experience than large cubes
Serving Suggestions
- Serve with grass jelly for extra texture
- Top with sweet cream foam
- Add a sprinkle of matcha powder for garnish
- Pair with mochi or Japanese desserts
- Serve in a glass jar for aesthetic presentation
Common Problems & Solutions
- Bitter Matcha: Lower water temperature or try premium-grade matcha
- Hard Pearls: Increase cooking time by 2-3 minutes
- Clumpy Matcha: Sift powder and use proper whisking technique
- Pearls Stick Together: Stir frequently while cooking
- Too Sweet/Not Sweet Enough: Adjust sweetener gradually, starting with half the recommended amount
Ingredient Alternatives
- Milk Options: Whole, oat, almond, soy, coconut
- Sweeteners: Honey, maple syrup, simple syrup, brown sugar
- Matcha Grades: Ceremonial, premium, or culinary
- Pearl Alternatives: Grass jelly, coconut jelly, aloe vera
Storage Guidelines
- Matcha Tea Base: Up to 24 hours refrigerated
- Cooked Pearls: 4 hours at room temperature in honey water
- Assembled Drink: Consume immediately for best texture
- Dry Pearls: Store in airtight container for up to 6 months
Variations
- Matcha Brown Sugar Boba: Use brown sugar syrup instead of honey
- Taro Matcha: Add 2 tablespoons taro powder
- Matcha Red Bean: Top with sweet red bean paste
- Hot Version: Use warm milk and skip the ice
- Extra Creamy: Add a splash of heavy cream or coconut cream
Frequently Asked Questions
What’s the best matcha powder to use?
Ceremonial or premium-grade matcha provides the best flavor. Culinary grade works but may require more sweetener.
Can I make this sugar-free?
Yes! Use monk fruit sweetener, stevia, or your preferred sugar substitute. Adjust to taste.
Why are my boba pearls hard?
Either they’re undercooked or have been sitting too long. Fresh pearls should be consumed within 4 hours.
How can I make this drink ahead of time?
Prepare the matcha base and store separately from the milk. Cook pearls fresh before serving.
What’s the best milk for bubble tea?
Whole milk provides the creamiest result, but oat milk is an excellent dairy-free alternative that maintains richness.
Now you’re ready to enjoy your homemade matcha bubble tea! This recipe is all about making your perfect cup, so feel free to adjust the sweetness, matcha strength, or milk type until it’s just right for you. Once you get the hang of it, you’ll be surprised how easy it is to make bubble tea that’s even better than your favorite shop’s version.
If you try this recipe, I’d love to hear how it turned out! Did you make any exciting variations? Maybe you discovered a special milk combination or found the perfect sweetness level? Share your experience in the comments below.
Recipe Card
Homemade Matcha Bubble Tea
Ingredients
For the Bubble Tea:
- ¼ cup black tapioca pearls quick-cooking variety
- 2 teaspoons ceremonial or premium-grade matcha powder
- 2 tablespoons hot water 175°F/80°C
- 1 tablespoon honey or sweetener
- 1 cup milk of choice
- ½ cup ice cubes
For Cooking the Tapioca Pearls:
- 2 cups water
- 1 tablespoon honey for storing cooked pearls
Instructions
- Start by bringing 2 cups of water to a boil in a small pot. Once the water is boiling, add your black tapioca pearls. Cook them for about 15 minutes, or until they become soft and chewy. You’ll know they’re ready when they float to the top and turn completely black. Drain the pearls using a strainer and rinse them with cold water. Put them in a small bowl and mix with a tablespoon of honey to keep them sweet and prevent sticking. Set these aside while you make the matcha.
- For the matcha mixture, boil some water and let it cool for about 2 minutes – you want it hot but not boiling. Put 2 teaspoons of matcha powder in a bowl. Add 2 tablespoons of the hot water to your matcha powder. Using a whisk or milk frother, mix the matcha and water together until there are no clumps and it looks a bit foamy. Add a tablespoon of honey to this mixture and stir until it dissolves completely.
- Now you’re ready to put your drink together. Take a tall glass and put your cooked tapioca pearls at the bottom. Add some ice cubes – about halfway up the glass. Pour in a cup of cold milk. Finally, slowly pour your matcha mixture over the milk. You can either leave it layered for a pretty look or stir it all together.
- Make sure to use a wide straw so you can enjoy the tapioca pearls. Your bubble tea is best enjoyed right away while the pearls are still soft and chewy. If you want to adjust the sweetness, you can always add more honey to taste.
- Remember to drink your bubble tea within a couple of hours, as the tapioca pearls will get hard if they sit too long. Stir your drink occasionally as you’re enjoying it to keep the matcha and milk well mixed.