Our matcha
Why ceremonial grade matters
Most matcha in Bali is culinary grade: cheaper, harsher, and designed to be baked with. Ours is ceremonial grade from Uji, near Kyoto, made from young, shade-grown tencha leaves that are stone ground into a vivid green powder. It tastes sweet and grassy with a soft, savoury umami and none of the bitterness people expect.
Shade growing boosts L-theanine, the amino acid behind matcha's famous calm focus. You get a gentle lift without the jitters, which is exactly why so many of our laptop regulars switch from their second coffee to a matcha latte in the afternoon.
Whisked to order, never premixed
No syrups from a pump and no sweetened powders. Each drink starts with a measured serve of matcha, sifted and whisked by hand. It takes a little longer and it is worth it. If you have been searching for matcha near me in Canggu, Berawa or Pererenan, this is the difference you will taste.
Matcha in Bali, with a tropical twist
We are on an island of mangoes and coconuts, so we use them. Mango Matcha layers fresh Bali mango under iced matcha and oat milk. Coconut Matcha shakes in young coconut water. The Strawberry Matcha Cloud floats whisked matcha over house strawberry milk. And our signature Pebble Layer stacks vanilla milk, matcha and cold foam like river stones.
Pair any of them with breakfast in Canggu from our kitchen, or add a shot of our own roast and make it a Dirty Matcha.
