Whisked, Never Dumped

Matcha is shade-grown green tea, stone-ground into a powder so fine you drink the leaf itself — every bit of its flavor, color, and gentle, focused caffeine. Ceremonial grade is the top tier: first-harvest leaves, vivid jade, naturally sweet and savory with no added anything. A matcha latte is that, suspended in steamed milk.

How we do it

Every matcha latte starts with the ceremony, minus the robes: powder sifted to break clumps, whisked with a splash of 80°C water using a bamboo chasen until it’s a smooth, frothy paste, then folded into steamed milk. Whisked to order, every time. The water temperature matters — boiling water scalds matcha into bitterness — so our kettle is set for it specifically.

Why our way is best

Most café matcha is a sweetened “matcha mix” — mostly sugar, some powdered milk, a little tea — dumped into a pitcher and steamed. If your matcha latte has ever tasted like warm green sugar-water, that’s why. Ours contains exactly three things: ceremonial matcha, milk, and (only if you ask) honey. It’s the difference between drinking a tea with eight centuries of craft behind it and drinking a green milkshake.