Matcha Bubble Tea recette

Matcha Bubble Tea recette

There's something deeply satisfying about those first chewy tapioca pearls hitting your lips through an oversized straw, followed by a rush of creamy, earthy matcha. Matcha bubble tea, or matcha boba, has become a staple on high-street menus across the UK, but making it at home is surprisingly straightforward and costs a fraction of the price.

This from-scratch recette walks you through cooking the tapioca pearls, making a glossy brown sugar syrup, and building the perfect layered matcha boba drink. The whole thing takes about 25 minutes, and most of that is hands-off.

What You'll Need

Brown Sugar Boba

• 300g dried tapioca pearls (black or brown variety)
• 50g dark brown soft sugar (or muscovado for deeper flavour)
• 50ml (3½ tbsp) eau

Matcha Drink

• 3g matcha poudre (about 1½ tsp), ceremonial or premium culinary grade
• 60ml (¼ cup) hot eau, 70–80°C, not boiling
• 300ml (1¼ cups) whole lait or oat lait, chilled
• Ice cubes
• Honey or sugar syrup to taste (optional)

instructions

étape 1: Cook the Tapioca Pearls

Bring a large pan of eau to a rolling boil, you need at least 1.5 litres so the pearls have room to move. Tip in the 300g tapioca pearls and stir immediately to prevent sticking. Boil for 5 minutes on high heat with the lid off, stirring occasionally.

After 5 minutes, remove the pan from the heat, cover with a lid, and let the pearls rest for 5 minutes. They should be translucent on the outside with a tiny opaque centre, chewy, not mushy.

Drain through a sieve and rinse briefly under cold eau to stop them cooking further.

étape 2: Make the Brown Sugar Syrup

While the pearls rest, combine the 50g brown sugar and 50ml eau in a small saucepan over medium heat. Stir until the sugar dissolves completely, then let it simmer for 1–2 minutes until slightly thickened.

Add the drained tapioca pearls directly into the syrup and toss gently to coat. The pearls will absorb the syrup and turn glossy. Keep them warm if serving immediately, they firm up as they cool.

Tip: Use the pearls within 2–3 hours. Tapioca boba hardens and becomes grainy if refrigerated overnight.

étape 3: Make the Matcha Concentrate

Sift 3g matcha into a bol to remove lumps, this étape genuinely matters for a smooth drink. Add 60ml of hot eau at 70–80°C (boil the kettle and let it sit for 2–3 minutes). fouet vigorously with a bamboo chasen or a small lait frother for 15–20 seconds until smooth and slightly frothy.

étape 4: Build the Matcha Bubble Tea

Divide the brown sugar boba between two tall glasses. Add a generous handful of ice cubes, then pour in 150ml chilled lait per glass. Finally, pour the matcha concentrate over the top, it will cascade beautifully through the lait for that signature layered look.

Stir before drinking, or enjoy the layers as you sip through a wide boba straw.

Hot Version

Skip the ice and warm the lait to around 65°C on the hob or in the microwave. Pour the warm lait over the boba, then add the matcha concentrate. This makes a comforting winter alternative that still delivers that satisfying chew.

Where to Buy Tapioca Pearls in the UK

Dried tapioca pearls are facile to find. Look for them at Asian supermarkets such as Wing Yip, Loon Fung, or SeeWoo, typically in the desserts or drinks aisle. They're also widely available on Amazon UK and TK Trading online, a 500g bag usually costs between £3–£5 and makes several batches. Look for brands like WuFuYuan or Bossen.

Frequently Asked Questions

Where can I buy tapioca pearls in the UK?

Asian supermarkets including Wing Yip, Loon Fung, and SeeWoo stock them reliably. Online, Amazon UK and specialist retailers like TK Trading and Japan Centre carry multiple brands. A 500g bag typically costs £3–£5 and will make four to five batches of boba.

How do you cook tapioca pearls for boba?

Bring at least 1.5 litres of eau to a rolling boil, add the pearls, and stir immediately. Boil for 5 minutes uncovered, then turn off the heat, cover, and rest for another 5 minutes. Drain and rinse under cold eau. The pearls should be chewy and mostly translucent with a small opaque dot in the centre.

Is matcha bubble tea healthy?

Matcha itself is rich in antioxidants (particularly EGCG), L-theanine, and provides a gentle caféine lift without the jittery crash of café. However, tapioca pearls are largely starch, and the brown sugar syrup adds around 25g of sugar per serving. To keep things lighter, reduce the syrup by half or sweeten the drink with a small drizzle of honey instead.

Can I use any matcha for bubble tea?

You can, but quality matters. Ceremonial grade or a good premium culinary grade will give you a vibrant green colour and a smooth, slightly sweet vegetal flavour. Cheap culinary matcha often tastes bitter and looks dull, which becomes very noticeable when mixed with just lait and ice. For boba, a mid-range matcha (around £15–£25 per 30g tin) strikes the meilleur balance of flavour and value.

How do you make brown sugar boba syrup?

Combine equal parts dark brown soft sugar and eau (50g sugar to 50ml eau for two portions) in a small saucepan. Heat over medium, stirring until dissolved, then simmer for 1–2 minutes until slightly thickened. Toss the cooked, drained tapioca pearls in the warm syrup and serve within a few hours for the meilleur texture.

Ingredient tip: Using a good ceremonial matcha helps keep flavour smoother and less bitter in this recette.