THE MATCHA EDIT
Matcha is so much more than what meets the eye, much like you and me. It’s a process of time, patience and care, for when to wait and when to harvest. But not all matcha is created equal. It all comes down to the details—the color, texture, aroma, taste, and foam. It should be vibrant, green and silky, with a smooth, balanced taste, slightly sweet notes, and creamy foam. Good matcha isn’t bitter—yet many over-sweeten it, so replace the sugar with quality powder and enjoy its health benefits instead.
To many, matcha has become the replacement for coffee for its slow, sustained energy thanks to L-theanine, an amino acid balancing the caffeine. While it’s considered green tea, matcha stands out by how it’s harvested. Green tea uses parts of the tea leaf, while matcha utilizes the whole leaf, making its antioxidant properties more potent. Known to soothe and sharpen, matcha also supports the immune system, metabolism and skin health.
I was first introduced to it in 2022 where I started making matcha at home in Norway over the summer. I came across a small start-up in LA known for the high quality. Grown on a volcanic island in Japan makes their matcha rich in chlorophyll, and gives it a subtle sweetness. As I was never a coffee girl, I thought finally, I’m joining a cult too.
From there I started incorporating matcha into my mornings from lattes and chia seed pudding to baking. Shortly after, I became their intern as part of my last semester in nutrition. It was meant to be, and receiving the best matcha I’ve had to date, and the smoothest, purest matcha chocolate, I have stayed loyal to Nekohama.
But I have definitely had my fair share of bad matcha too, and I’m here to share the ones worth trying from my experience. Quality, taste and nutritional profile is what I value most aside from overall aesthetic. What makes good matcha is highly subjective, but to me it should be simple, and I prefer it iced—duh. I like mine with whole milk, but my skin doesn’t, so I might have to switch it up soon. I recommend the Táche pistachio milk for plant milk lovers, and to experiment with what’s in season! Strawberry is my favorite, and I love making my own puré from the garden—organic and naturally sweet.
With good matcha sweetener is not necessary, but I always add one to amplify the taste—usually local honey or vanilla. My favorites for a simple matcha latte is the lavender or vanilla bean matcha from Better Daze—for extra indulgence I add the coconut cloud. This is my go-to. For a lighter more fresh summer beverage try the yuzu matcha, and the banana bread pairs as the perfect treat if you’re on the go like me.
Right across the street is Cha to Gelato Zen—this is my most recent favorite, especially for experimenting while still enjoying the authentic matcha taste. I love adding the strawberry and mango purés—and not to mention both locations are super cute. For the sweet tooth add vanilla or a scoop of gelato on the side (yuzu and miso are my favorites <3), and enjoy a moment of slow, sustained energy.
The strawberry matcha from Daily Whisk is another favorite in the neighborhood, and just like Better Daze, it’s female-founded and utilizes mostly local ingredients. This is on the sweeter side, and reminds more of a strawberry milkshake. There is something nostalgic about it, but I’m here for it. Also try the matcha lilikoi soda, and the seasonal white chocolate peppermint matcha if you’re feeling frosty ooh!
These are all 10/10, and I support these places not only for the matcha, but also for their values and impact. The people I have met here are genuine, passionate and sweet, which to me is why this is so much more than a cup of tea. It’s a ritual I love sharing with others.
Calm, intentional, indulgent.
<3
