Matcha milk tea is a cold matcha-and-milk drink that can be served plain or with tapioca pearls. A concentrated matcha base keeps the tea present through milk and ice.
16 oz starting recipe
- 4 grams Kyoto Teien matcha
- 30 grams filtered water at 160°F
- 150–160 grams milk or oat milk
- 10–18 grams simple or vanilla syrup, optional
- Ice
- Optional prepared tapioca pearls
- Sift the matcha and make a paste with about half the water.
- Add the remaining water and whisk until smooth.
- Add sweetener while the base is warm.
- Place optional pearls in the cup, add milk and fill with ice.
- Pour in the matcha base and stir before drinking.
For beginners
Start without boba so you can taste the tea-to-milk balance. Add toppings only after the base drink is right.
For cafés
Follow safe procedures for cooking, holding and discarding tapioca pearls. Record the pearl portion, milk, syrup, ice and cup standard.
For the complete system, visit the Complete Matcha Guide or Tay Leaf Wholesale.