Recipe: Matcha Latte Bubble Tea

Less than a week since publishing my London Fog Bubble Tea recipe and here I am with another bubble tea! While matcha has a long history, it has enjoyed a surge in popularity in recent years as it’s been deemed a superfood. Matcha provides you with caffeine without the crash and is the basis for this bubble tea recipe.

There are different grades of matcha and each one has their own use. A lower quality matcha is a great option for baking, while a higher quality matcha should be reserved for drinking straight. While price isn’t the only thing to consider, the quality is typically reflected in a higher price point (usually at least $1 per gram). The colour is brighter, the aroma is stronger, and it creates a brighter green cup of matcha. The first tip is to look for a matcha that only contains matcha – no sugar, no other additives of flavouring.

Matcha Latte Bubble Tea Recipe – Serves 2

Tea
2 cups water (79°C/175°F)
4 teaspoons of matcha
½ teaspoon vanilla extract

Tapioca Pearls
½ cup black tapioca pearls
4 cups water

Simple Syrup
1 cup brown sugar
1 cup water

½ cup milk (dairy or non-dairy alternative)
Ice cubes

Prepare Simple Syrup
Mix 1 cup brown sugar and 1 cup water together in a small pot.
Heat until the sugar is fully dissolved and allow Simple Syrup to simmer for 5-10 minutes.
Remove from heat and set aside.

Prepare Tapioca Pearls
Heat 4 cups of water in a small pot until boiling.
Add tapioca pearls.
Stir to prevent the pearls from sticking together.
Follow cooking time on the packaging – you’ll know that the pearls are cooked when they’re dark and translucent. Most black tapioca pearls need to be cooked for a minimum of 30 minutes, so check the package directions!
Strain out the pearls, and rinse under cool running water to wash off the extra starch.
Add pearls to Simple Syrup.
Set aside until ready to use.
Do not prepare tapioca pearls too far in advance, if left for more than 4-6 hours after cooking, they get very tough/chewy. Leaving the pearls to ‘swim’ in a Simple Syrup bath will help prevent them from sticking, and also make them sweeter.

Prepare Matcha
Sift the matcha powder into a bowl (do each portion separately if using a small bowl).
Whisk together matcha with warm water.
Add vanilla extract.
Set aside to cool.

Now to just put all the components together! In each tall glass, layer the following:

¼ cup cooked tapioca pearls in Simple Syrup
Ice, to fill glass
¼ cup milk
1 cup matcha (with added vanilla extract)
Serve with wide bubble tea or smoothie straw to make it easier to drink the bubble tea and to mix the layers together.

Excess Simple Syrup can be kept in the fridge in an air-tight container for up to 2 weeks in the fridge – don’t forget to label it with the date!

Tea Tip! Get all of your matcha mixed in one go by sifting the matcha into a measuring glass, and using a handheld milk frother to mix the matcha and water together.

If you make this Matcha Latte Bubble Tea, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Naked Teas Galore’s Earl Grey Matcha

Earl Grey Matcha by Naked Teas Galore
Green Tea (Matcha) / Flavoured
$14.95 for 227g ($3.25 for 25g sampler)

First Impressions

I picked up a sampler of Earl Grey Matcha when I popped into Naked Teas Galore a few months ago. I’m a fan of Earl Grey, and a fan of matcha, so would I be a fan of the combination? The sampler came in a resealable silver foil pouch. the label on the front tells me the name and ingredients, a label on the back provided me with the instructions for preparing it both hot and cold.

Earl Grey Matcha consists of organic sugar cane, organic matcha, organic flavouring and citric acid. The aroma of the powder blend is bright and citrus-y, I can see the cane sugar granules and smell the matcha base. It’s lightly grassy with a strong bergamot aroma.

Preparation

Naked Teas Galore suggests a cold preparation with the matcha in a shaker cup with ice and milk – and to shake it. The hot preparation is matcha with hot milk, and to stir. I opted to do the cold preparation. I don’t have a shaker cup, but  prepared it in a glass with cold, unsweetened soy milk. I opted to blend Earl Grey Matcha with a handheld milk frother.

First Taste

Earl Grey Matcha blends to a pale green colour, the aroma is a mix of bergamot, matcha, and soy. The taste is pleasant, I liked the Earl Grey notes, and there are grassy and vegetal notes from the matcha. I found it to be very pleasant and enjoyed the ease of mixing it up.

A Second Cup?

As this is a matcha preparation, there are no resteeps possible.

My Overall Impression

I loved Naked Teas Galore’s Earl Grey Matcha. I enjoyed the aroma of the powder, and the combined flavours of Earl Grey and matcha that made it quite pleasant to drink. I found it easy to prepare, I’m sure the hot preparation is just as easy as the cold (it certainly sounds like it is!). I loved the flavour and think it’d be a great matcha option for on-the-go or at work since it’s easy to make.

Curious about the cup rating system? Click here to learn more.

Recipe: Matcha Lemonade

When life gives you lemons, you make a Matcha Lemonade! This makes for a fun twist on an iced matcha that is refreshing, delicious and perfect for the summer – so why not give it a try? I love nice icy drinks in the summer, and having a little something that incorporates tea just makes it all better!

Matcha Lemonade Recipe – serves 2

Lemonade
2 tablespoons Simple Syrup (see recipe below)
2 tablespoons lemon juice¹
700ml (3 cups) water

4 teaspoons matcha²
125ml (½ cup) warm water
Ice cubes
1 lemon (for garnish)

¹ 1 medium size lemon yields approximately 2-3 tablespoons of lemon juice. I used lemon juice but you can use either.
² Because you are blending it with lemonade, I would not use the most expensive matcha from your tea stash for this drink. I used a lower grade matcha that’s still meant for drinking, because I knew I would be blending it with lemonade. A good quality matcha is typically $1 per gram, and do not use a matcha that has other ingredients in it besides matcha.

Mix Simple Syrup, lemon juice, and water in a pitcher – set aside.
Sift the matcha into a bowl – this helps get rid of the clumps.
Whisk with the warm water, add a little bit at a time. First you create a paste with the matcha and then thin it out with the remaining water.
Fill each glass with ice cubes.
Add half of the lemonade to each glass (350ml/1½ cups).
Add half of the matcha to each glass (62.5ml/¼ cups)
Garnish the rim of your glasses with a lemon slice or wedge.

Tea Tip! Pair your Matcha Lemonade with a paper or reusable glass or stainless steel straw.

Simple Syrup Recipe

1 cup water*
1 cup sugar*

* You can make more or less Simple Syrup depending on your Matcha Lemonade needs. I used organic cane sugar for my Simple Syrup in this recipe. The basis of a Simple Syrup is a 1:1 ratio of sugar and water.

Super Simple Simple Syrup Method

Combine equal parts sugar and boiled water from a kettle in a bowl.
Mix until the sugar is fully dissolved.
Set aside to cool.

Less Simple Simple Syrup Method

Combine all Simple Syrup ingredients in a saucepan, and place over medium heat.
Stir until the sugar is fully dissolved.
Allow syrup to simmer for 1-2 minutes.
Remove from heat and allow to cool.
Pour Simple Syrup into a jar or bottle and refrigerate.

The Simple Syrup will keep for at least 2 weeks in the fridge – don’t forget to label with the date!

If you make this Matcha Lemonade, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

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