Matcha Or Brown Sugar Milk Tea Recipe

Bring 1 L (1000 ml) of water to a rolling boil in a medium saucepan.

Add 60 g uncooked tapioca pearls to the boiling water, stir gently to prevent sticking.

When pearls rise to the surface, reduce heat to medium-low and simmer uncovered for 8–12 minutes, stirring occasionally. Cooking time depends on pearl size and brand — test one after 8 minutes for a chewy center; cook longer if still hard.

After cooking, remove from heat, cover the pot, and let pearls sit for 8–10 minutes to finish cooking and become translucent.

Drain pearls into a sieve and rinse briefly with warm water to remove excess starch.

Toss hot cooked pearls with 2 tbs brown sugar or honey in a small bowl until coated and glossy. Keep warm or at room temperature until assembling the drink.

Quick brown sugar syrup

Combine 3 tbs brown sugar with 40 ml water in a small saucepan. Heat over medium, stirring until sugar dissolves and mixture slightly thickens (~3–5 minutes). Remove from heat and let cool. Optional: add a pinch (0.25 tsp) sea salt to enhance flavor.

Sift 2 tsp matcha powder into a bowl to remove lumps.

Add 60 ml hot (not boiling) water (~75–80°C) to the matcha. Whisk vigorously in an 'M' or 'W' motion with a bamboo whisk or small whisk until frothy and fully dissolved, about 20–30 seconds.

Pour 120 ml cooled, strong brewed black tea into the matcha. Stir gently to combine. Taste and adjust strength—this blended base gives layered tea flavor and mellows the matcha.

If using prepared brown sugar syrup, stir 40 ml into the tea-matcha mixture until incorporated. If using the homemade quick syrup from the previous section, use an equal amount (40 ml) or to taste.

Divide the coated tapioca pearls between two serving glasses (about 30 g pearls per glass).

Spoon about 1–2 tbs extra brown sugar syrup over the pearls in each glass for the characteristic brown sugar swirl (optional).

Fill each glass with ice cubes to about two-thirds full (divide 1 cup between two glasses).

Pour half of the sweetened matcha-tea base over the ice in each glass (about 90 ml per glass).

Top each glass with 110 ml milk or coconut milk, pouring slowly to create a layered look if desired.

Stir gently before drinking or serve with a wide straw. Adjust sweetness with additional syrup to taste.

Serves two. Best enjoyed within 1 hour of preparing the pearls; pearls will harden if refrigerated too long. If making ahead, keep syrup and pearls separate and combine just before serving.