Pour milk into a (mini) immersion blender. Any blender works, but a mini blender will make things easier. Tear up mint leaves and add to the blender cup. Blend for ten seconds or until the mint is in small pieces.
Strain out mint with a fine mesh sieve, and then add the minty milk back into the blender cup.
Add in the matcha powder and honey. Blend until smooth and combined.
In a tall glass, add the tapioca bubbles. Pour in the tea, and top off with ice as needed. Add whipped cream if desired. Serve Immediately.