No Match for Matcha

Food trends come and go but it appears matcha is here to stay (for a while at least).

The magic green dust – made by grinding green tea into a powder – can be traced back to the Tang Dynasty where it was used by Zen Buddhists to help them focus during meditation.

Its modern use has deviated slightly, appearing in everything from French desserts and ice cream to curries and burgers.

It’s even making its way into coffee. In Chicago, a half-half mix of matcha and coffee has been dubbed the ‘military latte’, because of its distinctive army green colouring.

Nic Davidson, co-founder of Matcha Maiden and Matcha Mylkbar in Melbourne is living the matcha dream with girlfriend and business partner Sarah Holloway, getting the idea to sell matcha after the pair lived in Hong Kong.

They sold 10kg of matcha in a couple of days, and now bring in three quarters of a tonne each month.

Nic believes it has taken off because globally, matcha is being repositioned from a Japanese specialty product to a general lifestyle product.

Despite the hype, not all matcha is made equal. Cheaper varieties can be bitter, and yellow-tinted matcha has most likely oxidised or is lacking in nutrients.

The flavour of a good matcha should be vegetal but not grassy, followed by an earthy sweetness and creaminess.

Some of the top places to meet your matcha are Melbourne’s Short Stop Coffee and Donuts, and Agathe Patisserie.

No Match for Matcha.