Tea educator and Chadō student Jacque De Borja-Medestomas takes us through Manila&rsquo;s matcha scene &mdash; from hidden bars to modern caf&eacute;s &mdash; and shows us where the drink is whisked with real craft.

What do today&rsquo;s pilates girlies and performative males have in common? If you answered &ldquo;a matcha latte&rdquo;, then you are absolutely correct! As the beverage industry shifts, once again, to its current beverage of choice, did you ever wonder&hellip; how did we get here?
The popularity of matcha blew up last year, but it has always been a beverage and even a dessert that has been present in chain cafes such as Starbucks, the frozen section in the form of H&auml;agen-Dazs and in the candy or omigaye section, such as KitKat or Pocky.

Whether it was a shift because of wellness or health, or simply because it is a cute and delicious drink to have, did you ever wonder where it is rooted from? That was how my journey with tea came along. As an avid fan of matcha, I had to find ways to get my fix, especially during the pandemic.
Eventually, travels to Japan were more tea-centric as opposed to other touristy activities. One of my visits to the smaller towns in Japan led me to the practice of Chadō, as a chasen (bamboo whisk) artisan shared this with me while showing me the tearoom in his home.
Since then, I have been enamored by the beauty of a Japanese tea ceremony and the peace it brings when I participate or even observe.

Contrary to what people think, the practice of Chadō does not really focus on matcha and its flavor notes. It focuses on harmony, tranquility, purity and respect, but through the lens of someone from the food and beverage industry, it is also about hospitality and utmost consideration. This is why you feel a sense of peace and quiet when you whisk your matcha at home.
When I got into the rabbit hole of Japanese tea, I started reading from online resources and chatting with fellow tea enthusiasts to learn. Eventually, I traveled back to Japan solely for tea and was able to meet various tea farmers, tea producers, suppliers and business owners. As cheesy as it may sound, it was on one of these trips that I realized, this is a career I can do for the rest of my life.
I saw how the tea I drink is produced from farm to cup which made me appreciate it even more, conversations with farmers that gave me insight and a better understanding. It may look like a simple green powder, but the effort it takes to produce that is quite intensive and laborious &mdash; so much so that this is what I focus on when I teach at my matcha workshops. The goal is to be able to share everything that I have learned about tea and with that information, let each participant decide how their tea journey will evolve.
Since I post a lot about matcha, people think that I regularly consume matcha outside of my home, but that is not the case. I am the type who loves to make my own drink, hence the rabbit hole I got into, because I know I have the tools and the resources to do it well. I will usually order a coffee-based drink outside, but on the occasion that I do want to drink matcha and explore, here are my favorites based on what is within my vicinity and preference.

This contemporary beverage space will always be on my list &mdash; whether it is to enjoy tea outside my home or as a recommendation to someone else. The owners, Niko Tiutan and Alex Atienza, specialize in coffee, cocktails and of course, tea. It is one of the few, if not the only one, that does tea tasting that features various kinds of Japanese teas including matcha, most of which are from Yame, Fukuoka.
The space gives off a calm ambiance, which is something I personally appreciate. It allows you to take each moment as it comes and savor the drinks in all their complexity. This is probably the closest you can get to a tea ceremony in terms of ambiance.
When you come for the matcha, they can serve it in different ways depending on the season. Most of the time, they do a matcha latte and an usucha (thin tea), which is how matcha is traditionally consumed.
They whisk using a bamboo chasen and brew in front of the guests, allowing you to appreciate how your drink is crafted. Do not overlook the vessel wherein the drinks are served; it is chosen with intention &mdash; like the fact that they serve their usucha in a beautiful chawan (matcha bowl) just like a tea ceremony.

Tucked in the streets of Poblacion, Makati, is a slow matcha bar that can seat about eight people. It is cozy and each drink is whisked using a bamboo chasen and served with intention despite having a more casual approach. It offers a selection of drinks that ranges from an usucha, also served in a chawan, to flavored lattes such as its signatures, Kumo Berry and Caramiso (caramel miso).
The drinks and desserts on the menu are not complicated or overly sweet, allowing the quality of the matcha to shine. The owner herself, Love Nakagawa, sources the teas from Uji, Kyoto, so you are guaranteed to have a pleasant experience when you pop by for a visit.

On the very rare occasion where you find me outside of Makati and in need of a matcha latte, I&rsquo;ll most likely be in Niseko Coffee &mdash; and I frequently recommend this too. The branch I visit is in the Promenade Mall in Greenhills, but there is also a spot in Alabang for everyone based in the South.
Matcha from Kurasu, the famous Kyoto-based coffee and tea brand, used to be served and loved here, but now, Niseko Coffee uses its own brand of matcha and it is still just as good!
The matcha menu is simple and straightforward, featuring four options that are all prepared and whisked upon ordering.

This unassuming spot in Legazpi Village is gaining in popularity not just because of its coffee and great selection of contemporary art, but also due to its extensive matcha and hojicha menu, all of which are whisked using a resin chasen upon ordering.
The space is bright, playful and fun, but the people behind it could not be any more serious with their beverages. The owner, Sam Cruz, who is an avid coffee brewer and art collector, frequently travels to Japan to secure his matcha and hojicha stocks.
He describes the matcha menu as a &ldquo;matcha subscription&rdquo; because you will get to try different brands depending on what he was able to procure. The last time I visited, he was using matcha from Matcha Garden, a Kyoto-based brand. You can also choose to upgrade to premium matcha should you wish to, and most of the time, the Yamamasa Koyamaen is used.
Sam serves usucha, and again, the selection depends on what he has available. The matcha menu is divided into three categories: fruity, sweet and nutty. It is a great menu to explore and find your personal preference, and I&rsquo;d like to note that they&rsquo;re the only caf&eacute; I visit that serves fun matcha drinks without milk.

If you happen to be in the company of coffee-loving people or unsure if you want a matcha or a coffee, then Satori is my recommendation. Its new location is in Baked Studios in Makati, perfect for all the production and advertising people out there. As a coffee-first establishment, it is always nice to see that it offers high-quality matcha lattes and usucha.
Position yourself on the bar so you can see how your drink &mdash; may that be coffee or tea &mdash; is crafted. You will notice that the matcha will always be whisked with a bamboo chasen upon ordering.
The usucha is served in a ceramic cup with no foam on top, which allows you to savor the aroma of the matcha and let you experience it from light to bold. In case you didn&rsquo;t know, matcha is a suspension and does not dissolve in water, and the absence of foam means the powder will not be suspended for a long time &mdash; as you sip your matcha, it will get stronger because of the concentrated amount of powder at the bottom of your cup.
I personally appreciate the flavors of the matcha more as an usucha compared to a latte here at Satori. When it comes to high-grade matcha, the flavors can be volatile and they are prone to being overpowered by milk and sugar.

The biggest wildcard on my list of matcha spots is Shizu Matcha all the way in Caloocan, just because it is simply too far from my usual stomping grounds. It came highly recommended by fellow matcha enthusiasts, so I knew I had to go.
Similar to Oolah!, Shizu Matcha Bar also has an extensive matcha and hojicha menu, all of which are whisked upon ordering, so rest assured there is a drink for you, despite varying preferences. The matcha latte served here is the closest thing to what I do at home and that itself is quite satisfying. The fun drink options like the Malted Milk Matcha Latte also played with textures and flavors without overpowering the organic matcha that is used.

Out in Banawe, Hometown Cafe leans into a more laid-back, neighborhood approach to matcha, but still takes the drink seriously where it counts. Each cup is built with intention, using five grams of matcha per serving, which is more generous than what most caf&eacute;s typically use. What you get is a fuller, more grounded flavor that holds up even in its more playful combinations.
The menu doesn&rsquo;t shy away from those combinations either. Alongside a straightforward matcha latte, there are options like matcha banana cinnamon and matcha strawberry, plus a calamansi soda for something brighter. Hojicha gets equal attention, with its own line of lattes made from four grams of roasted tea powder, offering a deeper, more toasty profile.
The space itself reflects its surroundings. Warm wood, stainless steel, and subtle nods to Banawe&rsquo;s Filipino-Chinese character make it feel familiar without being overly styled. At the center is an island bar where drinks are prepared in full view, adding some ritual to an otherwise casual setting.

Photography by RG Medestomas.

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