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Mint
22-06-2025
- Entertainment
- Mint
The rise of matcha bars in India
Gift this article In the past year, there's been a proliferation of boba tea brands and matcha bars. Looking at the global adoption of these teas, we're a bit late to the party but are certainly catching up. About a year ago, I wrote on the changing styles of tea, and Anne-Frédérique Dayraut, a tea promoter in France, had talked about how matcha, boba and chai are almost dissociated from tea, as standalone beverages. Still, the tea world can lay claim to this popularity, especially given that these are teas one enjoys out of home, lend themselves to customising, and are hence attractive to a new generation of tea drinkers. In the past year, there's been a proliferation of boba tea brands and matcha bars. Looking at the global adoption of these teas, we're a bit late to the party but are certainly catching up. About a year ago, I wrote on the changing styles of tea, and Anne-Frédérique Dayraut, a tea promoter in France, had talked about how matcha, boba and chai are almost dissociated from tea, as standalone beverages. Still, the tea world can lay claim to this popularity, especially given that these are teas one enjoys out of home, lend themselves to customising, and are hence attractive to a new generation of tea drinkers. I decided to visit the newest entrant in Bengaluru, Got Tea, a matcha and bubble tea bar that has opened in Kalyan Nagar, after seeing a lot of traction in their National Capital Region outlets. What was fascinating was to see matcha and bubble tea, two very different tea styles with different origins, converge to become a single beverage that is especially popular with 18-25-year olds. Also read: How to unlock umami from matcha YuSung Eo, one of Got Tea's three founders who's originally from Korea, says when they launched their first outlet in 2020 in Delhi, it was more about boba. Matcha has now taken centre stage and in the past nine months, he is seeing a big boost in interest and sales globally. Matcha is a tea that was traditionally about Japanese tea ceremony, with flavours quite different from the average tea. Yet that hasn't come in the way of this current surge in popularity. For so long, one spoke of its acquired flavours of umami and bitterness. And of course, it's not an inexpensive tea. So to see the demand surge with a global shortage is reason enough to take notice of it. The Japan Times reported in February that matcha production saw a threefold increase from 2010 to 2023, and that in the last five years, it has reached a 'tipping point", with over half of matcha from Japan exported. Its popularity is owed to its increased association with wellness (high antioxidants and also high caffeine), but perhaps also to its sheer versatility—finding its way into cooking and baking, as hot or cold, with or without milk. And of course, the vibrant green colour. The noise around matcha is growing louder, especially on Instagram. YuSung spoke of offering an authentic experience, sourcing premium grade matcha from Shizuoka and not skimping on how much matcha they use. He speaks of 'guiding" customers to navigate the matcha flavours, and a campaign to promote matcha that includes matcha workshops for tea enthusiasts (so far invitee-only, but soon open to public). It seems to be working—a lesson here for Indian speciality tea makers, on how to create a market for their teas. I had a matcha lemonade with coconut jelly, not the right choice for a windy day. I wished I had opted for a hot latte instead. But that's the thing—with so many matcha bars, pop-ups and options across the country offering access to the tea, returning to try another matcha has gotten so easy. Also read: India's very own tea ceremony Tea Nanny is a fortnightly series on the world of tea. Aravinda Anantharaman is a tea drinker, writer and editor. She posts @AravindaAnanth1. Topics You May Be Interested In
The Hindu
27-05-2025
- Entertainment
- The Hindu
50 shades of green: The most unique matcha dishes in Bengaluru and where to find them
Matcha or Japanese green tea is everywhere in menus. Way back in 2015, actress Gwyneth Paltrow, poster girl of all things healthy and trendy, posted a picture of a matcha latte on her Instagram. There was no looking back and matcha lattes became a trend globally. Chefs and restaurants in Bengaluru are taking this ingredient and giving it their own spin. Here are some of our favourite matcha creations in Bengaluru: Matcha-aam panna at Maverick & Farmer Artisanal coffee brand Maverick & Farmer have a seasonal matcha menu that is inspired by Indian flavours. Take the matcha aam panna for example. They define it as the recreation of a childhood summer favourite. The drink is made from scratch by slow-roasting green mangoes over charcoal to infuse the fruit with a smoky, earthy flavour. This aam panna base is prepared fresh every day using the traditional method. The drink is then topped with rock salt, smoked paprika and a vibrant matcha foam. 'The sweet-sour-salty balance of aam panna helps elevate the earthy umami notes of matcha even further,' says co-founder Ashish D'abreo. The drinks are priced at ₹270 upwards. At all outlets of Maverick & Farmer Matcha financier at Got Tea Got Tea cafe in Kalyan Nagar was started by YuSung Eo. A Korean native who went to school in Mussoorie. After a stint in the US and back home in Korea, he returned to India and opened the first Got Tea in Delhi. 'We have been serving matcha from day one. In Korea, matcha has been popular for a long time. It is an acquired taste, so it took some time for our customers to take to it'. Matcha is also delicate, so if it is stored incorrectly, it is easy for it to go bitter. 'We get our matcha from Shizuoka brand in Japan.' The cafe offers a matcha financier. A financier is a small French almond cake. This cake is topped with white chocolate and matcha glaze. In their beverage section, they offer a match-misu. A tiramisu drink where instead of espresso, the ladyfingers are soaked in matcha. The matcha financier is priced at ₹160. At Kalyan Nagar. For more details call, 9667440872 Matcha French toast at Nasi and Mee Nasi and Mee is known for its pan Asian dishes. Ujjain Singh, the corporate development chef, explains their matcha offerings, 'We have three matcha dishes in our menu. In our 'Shiok Breakfast Club' breakfast menu we have a Matcha French toast, we have a matcha panna cotta in our desserts, and we have a drink – matcha mel boba. We source our matcha from Singapore.' He says some desserts can be too sweet and matcha helps cut through the richness. The matcha French toast is made by soaking thick slices of brioche bread in milk and matcha tea. 'This gives the dish a very unique green colour.' The bread is then cooked on a pan and served with a matcha cream and a berry compote. 'The dish is completed by sprinkling more matcha powder on top.' ₹450. For breakfast only. At Convent Road. For more details, call 971802954 Matcha bingsu at Homiga The Korean barbecue restaurant Homiga was started by Minseong Seok. Originally from Seoul, Minseong came to India for work and started the restaurant in early 2024. Homiga serves premium Korean dishes and barbecue. Bingsu is a shaved ice dessert from Korea. Similar to ice golas in India, the bingsu is topped with many creative toppings. At Homiga, there are many flavours of bingsu, from mango to strawberry. But the matcha one is Minseong's favourite. The shaved ice itself is flavoured with matcha and condensed milk. 'We top our shaved ice with vanilla ice cream, red bean paste, rice cakes and crumbled crackers.' The whole thing is then topped with a matcha syrup. The result is a textural delight. ₹600. At Forum Rex Walk, Brigade Road. For more details, call 09611339046 Matcha and hojicha soft serve at Sakura Matcha Bar No story about matcha in Bengaluru is complete without the mention ofSakura Matcha Bar, a cafe wholly dedicated to matcha and specialty coffee. Located in Victoria Layout, the cafe was started in 2024 by Yashika V and Neha Reddy. On the menu are the usual suspects such as strawberry matcha latte and lavender matcha latte. What caught our eye was the matcha soft serve ice cream, especially the hojicha soft serve cones. Hojicha is a roasted version of matcha that has a nuttier flavour. The ice cream is deep brown in colour and has chocolate undertones. The ice creams are only available seasonally so check before you go. At Victoria Layout. For more details visit the brand's Instagram page What is matcha? Matcha is Japanese green tea. It is produced by shade growing tea leaves. By shade growing, the leaves get a distinct green colour and a vegetal, grassy and sometimes bitter taste. The leaves are then dried and powdered. The drink is prepared mixing this green powder in hot water. How is it different than other teas? We are used to regular black tea and green tea. Matcha is different from both. Regular black tea is not grown in the shade, it oxidises in the sun and gets its distinct black colour. It also has a stronger taste and caffeine content. When it comes to green tea, the leaves are plucked when they are young. Whereas with matcha the leaves are grown in the shade for 20 to 30 days, changing the taste. Other teas are consumed as leaves or powders that need to be strained, but matcha is had by mixing into water, no straining required.
Hindustan Times
17-05-2025
- Lifestyle
- Hindustan Times
Move over matcha: The warm, nutty hojicha is taking over
As India's culinary horizons continue to expand, Japanese cuisine has become a particular favourite. While the madness over matcha caught on with a sudden quickness, another Japanese tea has quietly been making its mark in the country. Meet hojicha — a roasted green tea with a warm, nutty aroma and a sweet, mellow flavour. Unlike its vibrant, almost floral cousin, matcha, hojicha's signature reddish-brown hue and low bitterness make it a soothing and highly approachable gateway into roasted teas. Rich in antioxidants and low in caffeine, it's comfort in a cup that additionally aids digestion and relaxation. Experts in the food and beverage industry tell us it has less to do with wellness, but rather a global matcha shortage. While hojicha hasn't overtaken its green counterpart, this growing preference for something warmer could be the next big wave in tea culture. Chef Suvir Saran says, 'Hojicha is not just a trend—it's the warm, roasted cousin of matcha. It's smooth, comforting, and hits the Indian palate just right. Think roasted barley meets gentle coffee.' At his soon-to-open Jaipur café, hojicha will star in a limited-time special. 'We're also launching a hojicha dessert at Newmar alongside our mango menu—it's soft, bold, and unforgettable.' Yu Sung Eo, one of the founders of bubble tea company Got Tea, shares that they introduced hojicha to their menu a few months ago. 'When we launched matcha in 2020, it didn't get a great response as it is an acquired taste, but as it became a craze, we started seeing an uptick in signs of acceptance from customers. The introduction of hojicha on our menu has had a similarly quiet response, but we're hoping it will become as big,' he muses. Despite its more muted footprint, Umesh Kapoor, co-founder of Pour Over Coffee Roasters sees hojicha becoming a staple in premium beverage offerings. He also envisions a new movement: Indian tea brands roasting local green tea in Hojicha's style, creating a fusion product that's both familiar and exotic. 'Picture hojicha lattes, sparkling hojicha sodas and cold brews in cafés across urban India. It's comforting, photogenic and ripe for Reels and even branding,' Umesh states. Chef Dheeraj Mathur, cluster executive chef at Radisson Blu, Kaushambi adds that India's growing appetite for international cuisine makes it fertile ground for roasted tea. 'Restaurants and cafés could introduce it as a specialty tea to create a distinctive menu experience. Hojicha's toasty flavour and low caffeine content make it ideal for consumption and digestive comfort,' he explains. The best part? 'It pairs beautifully with Indian desserts like gulab jamun or jalebi, and there's exciting potential for use in marinades, sauces, or even fusion creations like Hojicha kulfi,' he notes, before adding, 'But awareness is key — consumers need to understand its benefits and unique flavour.' Hojicha is made by roasting green tea leaves at high temperatures, which gives it a reddish-brown colour and toasty aroma. To prepare, steep one teaspoon of hojicha in hot water (about 80°C) for 30–60 seconds. Available both in powdered and loose leaf forms, It can be enjoyed hot, iced or as a latte with milk. If you're looking to expand your tea repertoire, check out brands offering hojicha products in India, such as ILEM Japan, Karma Kettle, Brown Living, Dancing Leaf, Sancha Tea Boutique, Satori and Chiran Tea. Hojicha and matcha are both Japanese green teas but differ significantly in flavour, appearance, and use. While complementary, they have distinct places in the culinary and wellness worlds. While hojicha is made by roasting green tea leaves at high temperatures, matcha is a powdered, shade-grown tea known for its vibrant green colour, grassy taste. Matcha is bold, intense and high caffeine content — perfect for an energy boost. Hojicha, on the other hand, is a mellower experience that is more soothing and easier on the gut.
