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.