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Japanese matcha tea has taken off around the world, with devotees swearing by the wellness qualities of the vitamin- and antioxidant-rich “superfood.” As brands and cafes find ever more creative uses for this bitter, earthy powder of green tea leaves, the global market is set to grow from $3.48 billion in 2023 to $5.78 billion in 2028. Whether you like it iced, hot, or dirty (with a shot of espresso), in a cocktail, or sprinkled over pudding, we’ve been on the hunt for the most innovative takes on the matcha trend to be found this summer.
Founded in Brooklyn Blank street cafeThe menu includes three frozen matchas with options of tropical watermelon, yuzu or mango. “We are moving away from the classic dairy base of the matcha latte and instead experimenting with new flavors and textures,” says Ignacio Llado, CEO of Blank Street UK. Its “light and refreshing” additions follow the success of last year’s frozen blueberry version, so popular that the brand produced a limited-edition scented candle based on the drink.
JenkThe London-based matcha house founded by Claudia and Otto Boyer in 2020, just launched its Strawberry Iced Matcha Latte alongside regular offerings of “natural and seasonal flavors,” including a lavender and CBD matcha latte, as well as cocoa and matcha with a mix of seven fungus. With existing bars in Selfridges and Spitalfields Market, its third venue, a 175 sq ft bar in Covent Garden, will open later this summer.
La La Land Kind Cafe serves its matcha with vibrant lavender flowers and blue butterfly pea at its California and Texas stores. Meanwhile Matchaful – which has seven outposts in New York – offers lattes with ingredients including ashwagandha, maqui berry and camu camu, as well as jiaogulan and ginkgo plants.
Last month, Jakarta Matcha Bae relaunched the fan-favorite ichigo latte after a five-month hiatus, made with a sticky strawberry compote-style base; and its new version of kinako cream is produced with roasted soy flour and nutty flavor. In the Upper Marais of Paris, Umami Matcha Coffee Melts white or dark chocolate in its variation. Mallorca Heart Hotelwhich reopened in May under new chef Eliza Parchanska, now serves cold matcha with lime, tonic and fresh mint, and Elias Coffee Shop, part of the Almanac x Alcron hotel in Prague, take advantage of the matcha made with passion fruit puree, mango, rose and yuzu.
To get your fix at home, order matcha online from stores like Bird & Blend Tea Co. and Matcha Union, which offer easy-to-beat flavors like salted caramel, peach, and birthday cake. “Matcha is also frequently used in bubble tea, which is easy to recreate at home,” says Dr. Chau-Jean Lin, co-founder of Marulinfeaturing genmaicha matcha, a blend that includes ground toasted brown rice.
Matcha is not only served in non-alcoholic drinks. At Yannick Alléno’s house Bar Antonio At the Four Seasons Hotel London on Park Lane, No 3 matcha gin is served with Muyu jasmine liqueur, Mancino Sakura almond vermouth, spicy grapefruit and sudachi, and finished with clarified rice milk. “There is a real trend towards fusion in cocktails and the use of matcha in cocktails reflects this. Its versatility and ability to add depth and complexity to traditional recipes results in exciting and innovative cocktails,” says the bar’s head bartender, Michele Lombardi.
The Phoenix Bar at contemporary Chinese restaurant in Soho tattoo serves a Dilong Highball made with tequila and matcha soda mixed with a homemade pine and ginger liqueur. “We cook matcha powder grown in Kyoto and Kyushu with freshly squeezed apples to blend the bitter, earthy notes with the acidity of the fruit,” says Mario Hernandez, bar manager at The Phoenix. “This combination creates a flavor profile with umami, citrus and sweet notes. We also mix the leftover pulp with vegan butter and cornstarch, and fry it in a pan to create a chip.”
Simone Spagnoli, bar director of Confabulations and Mr. Fogg, says that matcha is most effective when combined with complementary flavors such as cocoa powder, white chocolate, orange, lemon and lime: “It becomes much more accessible, especially in desserts.” Cahoots serves the Met Your Matcha cocktail (made with Bombay Sapphire gin, Nardini Acqua Di Cedro liqueur, lemon and green apple citrus essence, and matcha green tea syrup), while at Mr. Fogg’s Town Tavern you can order the One Inch Punch (which combines yuzu and matcha green tea syrup, Choya sake and pink grapefruit juice with vodka and sparkling wine).
This is a sentiment shared by Ramneek Chugh, executive chef at Sabina rooftop bar, who recently added a matcha tea delight to their menu, consisting of a walnut jaconde cookie, citrus yuzu mousse, and passion fruit. “Matcha has a refreshing, vibrant flavor that pairs well with the light, fresh ingredients often preferred in summer dishes. Its slightly bitter flavor adds depth to both sweet and savory dishes.”
With so many options, it shouldn’t be difficult to find your perfect matcha this summer.