Spring’s here, and so are they. Meet the Miso Peanut Butter Cold Foam and the Sparkling Rhubarb Lemonade — a silky latte topped with housemade miso peanut butter cold foam, and a crisp sparkling lemonade with a housemade rhubarb rose concentrate. Savory meets sweet. Floral meets bright. Real ingredients you can actually taste in every sip. Come find your new favorite.
Farm-to-Whisk™ Matcha 🌱
Our single-origin matcha is solar-grown on a fourth-generation family farm in Shizuoka Prefecture, ensuring it’s sustainable, innovative, and of the highest quality.
Ready to try? The link in bio leads the way.
Introducing a fresh lineup of housemade food items at Matchaful.
Crafted with a new creative approach, each item is plant-forward, gluten-free, and refined sugar-free, made with thoughtful ingredients designed to pair beautifully with our matcha and drink offerings.
Meet the lineup:
Pecan Salted Toffee Cookie
Blueberry Yuzu Poppyseed Muffin
Rosemary Zucchini Miso Loaf
Strawberry Brown Rice Parfait
Spiced Chocolate Protein Truffles
Now available in stores. Stop by and taste what’s new.
No two matcha powders are the same. One difference comes down to something most people have never heard of: the cultivar. We’re breaking down what single-cultivar matcha actually means, why it matters, and how it shapes the flavor, aroma, and color in your cup. Latest in our Spilling the Tea series on the blog at the link in bio.
In Japan, late spring is called tsuyu — the rainy season that softens everything just before summer arrives. We made a drink for that in-between feeling.
Organic plum juice, sparkling water, and a shot of our Hikari matcha. Bright, a little floral, and simple to make at home.
Full recipe on the blog — link in bio.
The secret ingredient is actually the soil. Our matcha comes from Shizuoka Prefecture in Japan — a region that has quietly, consistently produced more tea than anywhere else in the country for decades. We wrote about it on the blog. Link in bio.
The Oishii Berry Latte just got better. We updated the recipe so the strawberry now lives in two places — incorporated into the milk and settled as a concentrate at the bottom. Made with the Oishii Nikko Berries we’ve always loved, just more of them in every sip.
We use Oishii’s upcycled frozen berries. Same quality, thoughtfully used to capture more of the same great fruit in every drink.
A few weeks ago, a small group from our team traveled to Shizuoka to spend time with our partner farmer, Hattori-san, and his team.
Together, we planted young tencha saplings, plants that will take five years before becoming first-harvest matcha.
It was our first time being part of the process this early, and it shifted something in us. Placing each sapling by hand and understanding the patience and care required before a single cup is whisked felt deeply humbling.
Over two days, we planted 1,000 saplings. When mature, each will yield just ~50g of matcha per year. A reminder of how precious this ingredient truly is.
At a time when matcha is being consumed more than ever, it felt grounding to reconnect with its origin, the land, the seasons, and the farmers behind it.
We’ll return each year to care for this land and witness its growth over time. A long-term commitment and a reflection of how we think about everything we build.
This is farm-to-whisk™.
With gratitude,
Hannah
We met the @loonenwater team at Expo West earlier this year — and honestly, we were sold before we even finished the bottle. Their story, their standards, their obsession with what goes into the water and what doesn’t. Very our kind of people.
Spring-sourced, filtered through stainless steel, mineral-balanced, bottled in glass, and independently tested for microplastics, forever chemicals, and hundreds of contaminants. The results are public — QR code, right on every bottle. No fine print. No hiding.
So naturally, we put it in our new Sparkling Rhubarb Lemonade. And now it’s in our grab & go fridges at every café too, because clean ingredients shouldn’t stop at the matcha.
In the middle of Cazzie David’s breakup that happened to be taking place at Matchaful, her sister Romy saw her location and asked if she would get her this iconic, custom matcha order. So we made it real.
Introducing Romy’s Delusional Matcha:
A not-so-secret off-menu drink, inspired by that exact moment.
A short iced matcha latte with housemade oat milk, extra matcha (2g), 1/2 tbsp monkfruit, and cinnamon.
This one is meant to be enjoyed the way Romy intended, no modifications allowed.
IYKYK — ask for “Romy’s Delusional Matcha” in cafés or order online, and get the full story in Cazzie’s new book, Delusions.
It’s very matcha-forward — not for the faint of heart.
Try it and tag us + @cazziedavid + @romydavid to let us know what you think. Available for a limited time.
