The matcha cloud was born from a single requirement — to make a matcha latte that tastes like matcha. Most cafés use cooking-grade matcha (cheap, dull, slightly bitter). We use ceremonial-grade, which costs more but actually delivers the grassy-sweet umami that matcha is supposed to have.
The matcha is whisked by hand in a traditional chawan bowl with a bamboo whisk and hot — not boiling — water. The whisking creates a froth on top and breaks up clumps. We pour it over ice in a tall glass.
Oat milk goes in next. Vanilla honey — house-made by infusing local honey with vanilla bean — goes in slowly so it doesn't sink straight to the bottom. The cold foam on top is whipped oat milk with a pinch of flake salt to balance the sweet.
$7. Order it without sweetener if you want to taste the matcha clean.
