Matcha, the vibrant green tea powder, seems to be everywhere these days. It is swirled into lattes, sprinkled over desserts, and even shaken into cocktails. Despite its trendiness, matcha has a history and tradition that stretches back more than a thousand years.
The origins of matcha trace back to China’s Tang dynasty, when tea leaves were first steamed, pressed, and ground into bricks for transport. By the 12th century, monks brought the practice of powdered tea to Japan, where it evolved into a ritual deeply tied to meditation and mindfulness. During the 15th and 16th centuries, matcha became central to Japanese tea ceremonies, valued for its connection to simplicity, presence, and harmony.
Producing matcha is a meticulous process. The tea plants are carefully shaded for several weeks before harvest. Only the youngest leaves are picked, steamed to preserve their color, and stone-ground into a fine powder. Because of this labor-intensive process, matcha was historically reserved for the elite.
In the 21st century, however, matcha made its way into global cafes and kitchens. Today, its appeal goes beyond taste. Matcha is known for its natural caffeine, rich antioxidants, and calming amino acid L-theanine, which together create a smooth, focused energy.
What Makes Good Matcha?
Not all matchas are created equal. High-quality matcha should be ceremonial grade, sourced from Japan, and a bright, grassy green. The flavor should strike a balance: naturally sweet and slightly earthy, without bitterness. When prepared well, the drink is creamy and smooth, never chalky.
Austin, with its thriving cafe culture, has no shortage of matcha options. A few spots, however, stand out for their attention to quality, sourcing, and preparation. Here are three of our favorites.
Lau Lau
Hannah Foy, the Chinese American owner of UT-adjacent cafe Lau Lau, takes pride in sharing Asian culture through every cup of coffee and tea. Lau Lau’s matcha is ceremonial grade and sourced from Central Matcha, a supplier that works directly with farmers in Kagoshima, Japan, one of the country’s most renowned tea regions.
The matcha latte here is all about balance. The baristas whisk the powder into a smooth paste before blending it with milk and ice, creating a rich, velvety drink. The flavor is bright, grassy, and slightly sweet, with just the right amount of creaminess to make it refreshing without being heavy. Lau Lau’s approach highlights the cultural heritage of matcha for customers.
Desnudo Coffee
Desnudo started as a coffee cart and now boasts three Austin locations, but its popularity isn’t just about espresso. Their matcha program has earned its own loyal following. Desnudo uses ceremonial-grade matcha from Uji, Japan, a region considered the birthplace of Japanese green tea cultivation.
Each drink is whisked to order, ensuring the drink is made to perfection. The result is a vibrant cup with an earthy backbone, lifted by a natural sweetness that lingers without bitterness. The cafe emphasizes craft and care – no shortcuts, just precision and respect for the process.
CàPhê.in Coffee
CàPhê.in brings a playful twist to Austin’s matcha scene. Known for their creative seasonal menus, the cafe pairs the richness of ceremonial-grade Kagoshima matcha with rotating flavors. This summer, a strawberry matcha latte blended fresh berries with natural tea notes. This fall, a banana matcha stole the spotlight, with mellow fruit rounding out the drink’s natural sweetness.
What sets CàPhê.in apart is experimentation. Each drink is carefully measured to keep the ratios of matcha, milk, and flavoring in balance, ensuring the tea remains the star. The result is a menu that respects tradition while reimagining what a matcha drink can be.
Editor’s Note: A previous version of this story referred to the owner of Lau Lau as Hannah Voy; it is Hannah Foy. The Chronicle regrets the error.
This article appears in October 24 • 2025.