Matcha · MAH-cha

Matcha is made from shade-grown tencha leaves that are stone-ground into a fine powder; when whisked with hot water, the whole leaf is consumed rather than steeped and discarded. Ceremonial-grade matcha from Uji or Kyushu has a grassy, umami depth that culinary-grade powder lacks, and the quality difference is immediately obvious in the cup. Brooklyn specialty bars increasingly treat matcha with the same sourcing rigor applied to coffee — specifying producer, prefecture, and harvest — and a well-made matcha latte with oat milk is now a serious daily-driver alternative to espresso.