Start by bringing 2 cups of water to a rolling boil in a medium saucepan. Carefully add the sago pearls to the boiling water and reduce the heat to medium-low. Stir occasionally and cook for 10-15 minutes until they turn translucent and chewy. Drain and rinse them under cold water.

While the sago pearls cool, take 2 ripe peaches, remove their skins, and chop them into pieces. Use a fork to mash the peaches until desired consistency. Drizzle in honey to sweeten the puree, adjusting to taste.

In a small bowl, measure out 1 teaspoon of matcha powder. Pour in 1/4 cup of hot water and whisk vigorously until dissolved and smooth. Stir in 1/2 cup of milk.

Layer the cooked sago pearls at the bottom of a tall glass, spoon in a generous portion of peach puree, add ice cubes, and pour the matcha mixture on top, creating a beautiful gradient.

Garnish your drink with a slice of fresh peach on the rim and serve chilled.