Mar 18, 2026 · Ingredients
Matcha, from ceremony to cup
Our iced matcha latte quietly became one of the most-ordered drinks on the menu. Here's what goes into the vivid green cup — and why not all matcha is created equal.
Shade-grown and stone-ground
True matcha comes from tea plants shaded for weeks before harvest, which boosts chlorophyll and amino acids. The leaves are steamed, dried, de-stemmed, and ground slowly on stone mills — a process that preserves the sweet, umami depth cheap powdered green tea lacks.
Ceremonial vs. culinary grade
Ceremonial grade uses the youngest leaves of the first harvest: brighter color, smoother texture, natural sweetness. Culinary grade is bolder and more bitter — fine for baking, but harsh in a latte. We whisk only ceremonial grade at the bar, so your drink needs no added sugar to shine.
How we whisk it
Every matcha latte starts with sifted powder and hot — never boiling — water, whisked briskly in a "W" motion with a bamboo chasen until a fine foam forms. Then cold milk goes in, and the whole thing is poured over fresh ice. Sixty seconds, no shortcuts.
Barista tip
Matcha loves oat milk. Its natural creaminess rounds out the tea's grassy notes better than any other alternative milk.