Matcha is no longer a niche add-on – it’s a fast-growing standalone category that’s reshaping beverage menus at cafés and restaurants.
For many hospitality businesses, the question is where to start, and how to add matcha in a
sustainable, and successful way.
While creativity is important – there’s a reason strawberry matcha went viral on Tiktok –it’s also important to have systems in place.
As Origin Tea’s matcha specialist, I’m on the hospitality front-line every day, visiting cafes and restaurants, and one of the biggest gaps I’ve observed is that operators without a clear specialty drinks system often feel overwhelmed, while those who have refined their approach are making a killing, and guarding their secret recipes and processes closely.
But it’s not rocket science and doesn’t have to be scary or labour-intensive. In reality, implementing matcha to a menu is simple, and fun, especially with Origin Tea’s latte powders and soon to be introduced matcha concentrate.
Build a system, not just a drink
Consistency is everything. Just as espresso and cocktails rely on precision, matcha should too. Whether your team works by weight or uses jiggers and measuring cups, align your method with existing workflows. If your staff already weigh coffee shots, weighing matcha will feel natural. In bar venues, using cocktail-style measurements works best.
Pre-batch to streamline processes
Pre-batching is the key to speed, consistency and reduced waste. Using a pre-made matcha
concentrate, along with bespoke flavoured syrups or cold foams, a few times per week, allows teams to handle peak periods without slowing service. It also removes the intimidation factor – staff aren’t “learning a new drink” on the fly, they’re simply assembling a well-prepped product.
Start small, then scale
Avoid launching an entire menu at once. Introduce one or two matcha-based drinks, promote them in-house and on social channels, and let demand build organically. This gives your team time to adapt to new products and workflows without feeling overwhelmed.
Go beyond the latte
While matcha lattes are a great starting point and now in-demand as a standard menu item
alongside chai lattes, tea, iced coffee and traditional coffee drinks, there is so much more you can do with matcha. Cold brews, foams and cloud drinks are on trend at the moment and taste as good as they look. The colourful layers, sweet flavours and fluffy textures are an indulgence people are willing to pay for. They are so versatile in flavour and look, you can whip up just about any flavour and make it look amazing, and it’s as easy as brewing a cappuccino.
Matcha is also making its way onto dessert menus, with its dazzling emerald-green hue brightening up cakes and sweets. Some venues are experimenting with matcha on tap or hosting “matcha mornings” to introduce customers to new flavours. One idea that works well with other beverages and has strong potential for matcha is offering a “matcha flight” – a paddle of mini drinks.
What’s working, and what’s not
From conversations with café owners, fresh preparation continues to outperform pre-packaged options. While in-house canned drinks offer convenience and can suit venues with limited space or equipment, customers still prefer for their cafe drinks to be made to order.
Adding matcha to a menu is no longer about chasing a trend; it’s a must-have. And the venues that are winning the matcha race are those that balance creativity with simplicity, delivering consistent, high-quality drinks that look and taste great.
For more on Origin Tea’s matcha products, visit origintea.com.
