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iced matcha bubble tea

Matcha Bubble Tea

Craving a refreshing drink that combines the rich flavor of Matcha green tea powder with the fun texture of boba? This Matcha bubble tea recipe is your answer.

It’s an easy Iced Matcha Latte that you can whip up at home without a matcha whisk.

Get my tips to make this refreshing boba tea and enjoy all the matcha benefits with every sip!

Matcha Bubble Tea
  • 6-ingredient recipe: Simple and easy to make at home.
  • Matcha latte with a twist: Includes tapioca balls.
  • Warm tapioca balls: Key to the best bubble tea.
  • No whisk needed: Just use a cocktail shaker or airtight container.
  • Beautifully layered: Sugar and ice create a pretty look.
  • Taiwanese origin: Bubble tea started in Taiwan in the 80s.

Related: Starbucks Copycat Iced Lavender Cream Oat Milk Matcha

iced matcha bubble tea
  • Matcha: Look for bright green matcha; it indicates high quality.
  • Filtered water: Using good quality water makes a big difference in taste.
  • Tapioca pearls: Despite what the package says, they often take longer than 5 minutes to cook.
  • Dark brown sugar: Any sugar works, but I prefer the rich flavor of brown sugar.
  • Oat milk: Any milk will do, but oat milk adds a nice creamy texture.
  • Ice: Helps create those beautiful layers by keeping the milk and matcha separate.

Related: Matcha Dalgona Latte: A Sweet & Caffeinated Dream

iced matcha bubble tea

1. Prepare the brown sugar simple syrup:

    Combine dark brown sugar and hot water, stirring until the sugar is fully dissolved. Set aside.

    2. Cook the tapioca pearls:

    Boil water and add the tapioca pearls. Allow them to float to the surface, then cover and let them cook. Stir occasionally to prevent sticking. Once cooked, strain the tapioca pearls and mix them with the brown sugar simple syrup. Let them cool until warm but not hot.

    3. Prepare the matcha:

    In a cocktail shaker, mix cold filtered water and matcha. Shake well until the matcha is completely dissolved and clump-free.

    4. Assemble the drink:

    Divide the boba mixture into two glasses. Add ice, pour in the oat milk, and then slowly pour the matcha over the top to create layers. Insert wide straws and mix before drinking.

    Related: Homemade Starbucks Matcha Frappuccino Recipe

    iced matcha bubble tea
    • Choose bright green matcha: Aim for the brightest green matcha within your budget, ideally under $30.
    • Use any airtight container for iced matcha: A cocktail shaker or a wide-mouth water bottle works perfectly.
    • Alternative sweeteners for syrup: If you don’t have dark brown sugar, use honey, maple syrup, or cane sugar. Dark brown sugar adds a rich flavor, but other sweeteners work well too.
    • Optimal tapioca texture: Keep tapioca balls warm for the best soft and chewy texture. Avoid cooling them down completely.

    How to Store It

    • Make-Ahead: You can prepare all the components except for the tapioca balls up to 4 days in advance and store them in the refrigerator.
    • Tapioca Balls: Ensure tapioca balls are made and consumed within 4 hours to prevent hardening.
    iced matcha bubble tea

    Matcha Bubble Tea

    Recipe by Tania Faysal


    Prep time


    Cooking time


    Total time



    This Matcha bubble tea blends the rich flavor of Matcha green tea powder with the fun texture of boba. It’s a refreshing Iced Matcha Latte perfect for any time!


    • Matcha Latte
    • 2 cups ice

    • 1 ½ cups oat milk

    • ⅔ cup cold filtered water

    • 2 teaspoons matcha

    • Dark Brown Simple Syrup
    • ¼ cup dark brown sugar

    • ¼ cup water

    • Tapioca Balls
    • ¾ cup tapioca balls

    • 4 cups water


    • Make Brown Sugar Simple Syrup
    • Boil 1/4 cup water in a small saucepan.
    • Stir in 1/4 cup dark brown sugar until fully dissolved. Set aside.
    • Cook Tapioca Balls
    • Bring 4 cups of water to a boil in a medium pot.
    • Add 3/4 cup tapioca balls and cook for 15 minutes, stirring occasionally.
    • Drain the tapioca balls and transfer to a bowl.
    • Pour the brown sugar simple syrup over the tapioca balls. Allow to cool slightly until warm.
    • Make Matcha
    • In an airtight container, combine 2 teaspoons matcha with 2/3 cup cold filtered water.
    • Shake vigorously for about 15 seconds until well mixed.
    • Assemble Drink
    • Divide the cooked tapioca balls and syrup evenly between two glasses.
    • Add 1 cup of ice to each glass.
    • Pour 3/4 cup oat milk into each glass.
    • Slowly pour the prepared matcha over the milk in each glass.
    • Stir gently before enjoying.

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