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Matcha has reached a fever pitch in today’s culinary world, and more matcha-focused cafes are cropping up on the Peninsula — even with an ongoing shortage of the green-hued tea powder.
With origins in Japan dating back to the 12th century, matcha is produced by finely grinding shaded tencha leaves, a process that’s highly seasonal, labor intensive and steeped in tradition. The result is a tea powder that’s versatile when whisked into beverages or desserts like lattes, ice cream or pastries. High-grade ceremonial matcha is most suitable for crafting drinks, while culinary matcha is best used for cooking and baking.
