Matcha is gaining popularity because it combines great taste, health benefits, and visual appeal. It’s packed with antioxidants like EGCG, which are known to support heart health and boost metabolism. Plus, the natural caffeine combined with L-theanine offers calm, focused energy instead of a sudden spike. Its vibrant green colour and creamy texture also look beautiful in lattes, smoothies, and desserts, making it a favourite for guests and chefs alike around the world.
Matcha is served both hot and iced — offering a refreshing take on this antioxidant-rich beverage. Matcha isn’t just a passing trend — it’s a lifestyle choice that’s here to stay. It’s become a part of how people think about their day-to-day choices. Coffee will always be around, but matcha offers a different kind of experience—more balanced, more mindful. And as chefs, we appreciate ingredients that give us room to experiment.
Sourcing consistent, high-quality matcha has been one of our challenges. Ceremonial-grade matcha, which offers superior colour, texture, and flavour, can be difficult to procure reliably in India at reasonable rates. Additionally, educating guests unfamiliar with its slightly grassy, umami profile — especially those expecting it to be as sweet as other green tea beverages — requires thoughtful menu positioning and service staff training.
Matcha has transitioned from a niche product to a global trend, driven by its health benefits and cultural appeal. Rich in antioxidants and offering a sustained energy, matcha aligns with the increasing consumer preference for health-conscious choices. The rise of wellness culture and the influence of social media have further propelled its popularity, making it a sought-after ingredient in various culinary applications. Incorporating matcha into your offerings, such as matcha cheesecake and green tea, aligns with these trends and caters to the evolving preferences of today’s consumers.
Matcha is resonating with a growing audience because it blends wellness with cultural richness. With people becoming more mindful of what they consume, matcha’s antioxidant properties, slow-release caffeine, and ceremonial roots make it more than just a beverage.
Bringing matcha into the dining experience is a quiet way of offering guests a chance to slow down. There is something about the preparation, the pace, and the way it is served that naturally shifts the mood. It becomes part of the rhythm of the meal, enhancing the experience in a way that feels calm.
Read the full story that first appeared in Hotelier India’s August 2025 issue here:
Leave a Reply