Matcha Boba
Taiwan/Japan Fusion
Vibrant green meets chewy pearls. Earthy matcha balanced with creamy milk and bouncy tapioca.
The Story
Matcha boba brings Japanese tea culture into Taiwan's bubble tea world. The grassy, umami depth of quality matcha paired with creamy milk and chewy pearls creates something neither culture had alone. Purists may object, but the combination works beautifully. Look for shops using real ceremonial-grade matcha—the color and flavor difference is obvious.
Flavor Notes
Perfect For
- Matcha lovers
- Afternoon energy
- Health-conscious boba drinkers
- Green aesthetic
- When you want tea flavor in your boba
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
Whisk matcha, serve cold
(80°C)
Amount
1-2 teaspoons matcha, milk, tapioca pearls
Steep Time
Whisk matcha with hot water first
Resteeps
Not applicable
Recommended Vessel
Matcha bowl to whisk, then boba cup
Brewing Tips
Whisk matcha with a small amount of hot (not boiling) water first to prevent clumps. Then shake with ice and milk. The quality of matcha matters enormously here—cheap culinary grade will taste bitter and dull. Adjust sweetness carefully; too much sugar kills the matcha character.