Matcha lemonade (summer) — Matcha shaken with house lemonade over ice. Tart, refreshing.
Honey-lavender matcha (fall) — Matcha with our lavender-infused honey. Floral.
Rose matcha (winter) — Matcha with rose syrup. The drink with a fan club.
Milk options (no surcharge)
Whole milk — richest
Oat milk — most popular, smooth
Almond milk — lightest, lets matcha forward
Coconut milk — distinctive, polarizing
Just water — for matcha shots
Why our matcha is different
The technique:
Sift the powder before whisking (no clumps).
Use 175°F water (boiling water scalds matcha).
Whisk with a chasen in W-strokes until glossy.
Combine with milk fresh per drink (no concentrate).
Double-dose for iced (4g, not 2g).
Most chain matcha skips most of these steps. Specialty matcha at Café Mia keeps every step.
Take matcha home
30g tins of our ceremonial-grade matcha for retail purchase. About 30 servings per tin. Ask at the counter; stock varies. Add a bamboo whisk (chasen) and a sifter for the home matcha kit.