If you are not travelling to Uji, Kyoto, Japan’s famous tea-growing region, the next best place to savour quality matcha is in the country’s buzzing cities. From centuries-old tea houses to stylish modern cafes, Tokyo and Osaka are brimming with places that take this finely ground green tea to new heights. Whether you are after a smooth latte, a decadent dessert, or simply a peaceful corner to pause, these are some of the top cafes to add to your itinerary.

Also read: What to Eat in Tokyo: 10 Must-Try Foods and Where to Find Them

Tokyo

Atelier Matcha

Image credit: ateliermatcha Official Website

Tucked away in Ginza, Atelier Matcha celebrates the depth of matcha’s umami taste. The cafe sources its leaves carefully from Uji, Kyoto, a region renowned for its premium tea. Whether you order a classic hot brew or one of their signature iced blends, the focus here is on balance, richness and highlighting matcha’s natural savoury-sweet profile.

Address: Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8 Chome−18−4 東銀座ビル 1F

Cloud Club Matcha

Image credit: cloudclub_ginza Official Instagram

For those seeking something indulgent, Cloud Club Matcha is a must. Their premium matcha latte is a standout, smooth, velvety, and more umami-rich than most versions you’ll find elsewhere. With its modern, minimalist interiors, the cafe provides a serene setting to enjoy a refined cup of matcha.

Address: 3 Chome-14-6 Ginza, Chuo City, Tokyo 104-0061, Japan

Nakamura Tokichi

Image credit: nakamura_tokichi_global Official Instagram

Established in the 19th century, Nakamura Tokichi is one of Japan’s most respected names in tea. Their Tokyo outlet brings Kyoto’s tea heritage to the capital, offering a wide menu of matcha delights. Think beautifully layered parfaits, delicate desserts, and expertly whisked lattes. It’s the perfect place to experience matcha in both traditional and modern forms.

Address: Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 6 Chome−10−1 GINZA SIX 4F

Ruru Shibuya

Image credit: ruru_shibuya Official Instagram

For something truly unique, head to Ruru Shibuya, often described as a “floating matcha cafe”. Suspended seating and airy interiors create a dreamy atmosphere, perfect for leisurely sipping a latte while looking out over the bustling streets below. It’s an Instagram-friendly stop that doesn’t compromise on quality.

Address: SAKURA SIDE, 2F, 渋谷サクラステージ, 3-4 Sakuragaokacho, Shibuya, Tokyo 150-0031, Japan

Ippuku & Matcha

Image credit: ippukuandmatcha Official Instagram

If you love your matcha bold and intense, Ippuku & Matcha is the place to go. Their double-shot latte packs a punch, highlighting the tea’s natural depth and complexity. A must-visit for those who want their green tea experience as strong as their coffee.

Address: Japan, 〒103-0022 Tokyo, Chuo City, Nihonbashimuromachi, 2 Chome−1−1 日本橋三井タワ １階

Cha-no-wa TOKYO 茶の環東京

Image credit: chanowa_official_en Official Website

Cha-no-wa offers a matcha latte that strikes a perfect balance. Not too bitter, not too sweet. With its mellow, harmonious flavour, this cafe is ideal for anyone looking for an approachable yet authentic introduction to Japan’s signature green.

Address: 1 Chome-9-1 Marunouchi, Chiyoda City, Tokyo 100-0005, Japan

Hatoya

Image credit: 8108global Official Website

Hatoya is celebrated for lattes that are rich, creamy, and completely free of bitterness. The smooth texture and comforting profile make it a favourite among both first-time drinkers and seasoned matcha fans.

Address: 2 Chome-23-2 Yayoicho, Nakano City, Tokyo 164-0013, Japan

Osaka

Cha-ya Shizuku

Image credit: roman-gp Official Website

Osaka’s Cha-ya Shizuku is renowned for its rich and creamy matcha drinks. Their lattes are indulgent yet smooth, appealing to both matcha connoisseurs and newcomers. Paired with handmade sweets, it’s a cosy spot to recharge in between exploring the city.

Address: Japan, 〒542-0076 Osaka, Chuo Ward, Namba, 3 Chome−2−14 赤垣屋 本店

OBRA

Image credit: obra_cafe Official Instagram

Locals say you haven’t truly experienced matcha until you’ve tried it at OBRA. This cafe is dedicated to elevating the humble green tea into a bold, flavourful experience. Expect robust drinks that leave a lasting impression, alongside a menu that often surprises with its innovative twists.

Address: 難波 APA Hotel & Resorts 1F

Moto Coffee

Image credit: motocoffee_osaka Official Instagram

A favourite for its riverside location, Moto Coffee combines excellent beverages with picturesque views of Osaka’s historic Nakanoshima area. Order a matcha latte and take a seat by the window or on the terrace. The blend of scenic surroundings and soothing flavours makes this a memorable stop.

Address: Japan, 〒541-0041 Osaka, Chuo Ward, Kitahama, 2 Chome−1−1 ライオンビル

Chado

Image credit: chado_jp Official Instagram

What sets Chado apart is its dedication to using only oat milk for its matcha lattes. This unique twist creates a silky, slightly nutty base that pairs beautifully with the tea’s natural notes, offering a distinct alternative to traditional dairy-based drinks.

Address: 4 Chome-13-15 Minamisenba, Chuo Ward, Osaka, 542-0081, Japan

Shiki Japanese Tea

Image credit: shiki_japanesetea Official Instagram

Shiki Japanese Tea is known for serving lattes that are smooth, creamy, and deeply satisfying. It’s a welcoming spot for anyone seeking a classic yet well-crafted cup of green.

Address: 2 Chome-11-7 Nipponbashi, Chuo Ward, Osaka, 542-0073, Japan

WAD

Image credit: wad-cafe Official Website

Arguably one of the city’s most aesthetic matcha cafes, WAD is as much a visual treat as a culinary one. Their matcha drinks are sweet, beautifully presented, and perfect for a cafe-hopping itinerary.

Address: Japan, 〒542-0081 Osaka, Chuo Ward, Minamisenba, 4 Chome−9−3 東新ビル 2F

Asakusachaya Tabanenoshi

Image credit: osaka_shinsaibashi_tabanenoshi Official Instagram

For a truly indulgent treat, Asakusachaya Tabanenoshi is famous for its matcha creme brulee crepe. Combining the richness of custard with the earthy kick of green tea, it’s a sweet stop that doubles as dessert heaven.

Address: 3 Chome-6-16 Chikko, Minato Ward, Osaka, 552-0021, Japan

Also read: 10 Hidden Gems in Osaka You Absolutely Must Visit

Final sip

While Uji may be the heartland of Japan’s matcha, Tokyo and Osaka prove that you don’t have to travel far to find world-class green tea experiences. From traditional tea houses with centuries of history to contemporary cafes reimagining the humble latte, each stop offers a taste of Japan’s enduring tea culture. Whether you are exploring the capital’s bustling streets or relaxing by Osaka’s riverside, make time for a matcha moment. It is as much a part of the journey as the sights themselves.

Imagine a healthy, non-drinking man diagnosed with cirrhosis out of the blue. That’s what happened to one woman’s father after years of daily Ayurvedic “immunity” tonics. Doctors began to ask questions – could these herbal supplements be to blame? Growing evidence says it’s possible. Experts warn that “natural” doesn’t guarantee safe: unlike FDA-approved medicines, dietary supplements aren’t tested for safety before sale.In fact, a recent US analysis found about 5% of adults had taken at least one high-risk herbal product (like ashwagandha or turmeric) in the past month. Hepatologists report seeing supplement-induced liver injuries – some so severe they required emergency transplantation.

What happened?

On social media, Dr. Mansafa Bepari (MBBS, Women’s Health Coach) recently shared a startling story about her father. He had no history of alcohol consumption, no diabetes, and no prior symptoms of liver disease. Yet when he was rushed to Goa Medical College for urinary complaints and prostate enlargement, doctors found that he also had cirrhosis. The discovery left the family shocked, how could this happen to a man who had never touched alcohol?Dr. Bepari eventually connected the dots. Since the COVID pandemic, her father had been consuming a wide range of over-the-counter Ayurvedic supplements marketed for “immunity boosting.” Their home had practically turned into an Ayurvedic store, stocked with bottles and powders of every kind. For years, he consumed these products without realizing the risks.It was only after this hospital admission that the family realized the possible connection between his liver disease and long-term herbal supplement use. If his prostate problem had not brought him to the hospital, his supplement use might have continued unnoticed until it advanced to decompensated cirrhosis or even liver cancer. Her warning was blunt: “Ayurvedic drugs are not only useless but have a high risk of liver injury and other dangerous effects. Do not consume it.”

Ayurvedic herbs and liver injury: What studies show

Scientific reviews have documented the spectrum of liver problems linked to Ayurvedic herbs. In one comprehensive 2020 review, researchers found that Ayurvedic medicines can cause everything from mild enzyme elevations to advanced cirrhosis.

Well-known Ayurvedic ingredients, ashwagandha, aloe vera, guggul, gotu kola, turmeric, and others, have all been implicated in cases of hepatitis, cholestasis or even acute liver failure.In the United States and Europe, cases have been rare but are increasing. A US hospital study described three patients who developed acute hepatitis after taking Ayurvedic products (for example, giloy Tinospora cordifolia and complex herbal powders) for several months.All three patients’ liver enzymes spiked into the thousands, and they developed jaundice; after stopping the supplements, their livers recovered over weeks. Although these American patients eventually healed, they underscore that US doctors must ask about “herbal” use in unexplained liver injury.The US FDA similarly cautions that unapproved Ayurvedic pills “may contain heavy metals” and are not FDA-reviewed for safety.

Common culprits

Studies list several high-risk ingredients found in Ayurvedic products:Ashwagandha (Withania somnifera): Several reports link it to cholestatic hepatitis and even liver failureGreen tea extract: Often taken for weight loss, it can cause unpredictable liver injury

Turmeric/Curcumin: Generally safe in food amounts, but concentrated supplements have triggered autoimmune-like hepatitis in rare casesMulti-ingredient Powders: Many ayurvedic “formulas” mix dozens of herbs – some studies found unlabeled mixes with high arsenic and mercury levels, which were associated with death in liver patientsAyurvedic supplements are not guaranteed safe. Scientific studies and case reports make it clear that some Ayurvedic herbs can harm the liver, in rare instances causing acute liver failure or worsening chronic disease. They should not be seen as cure-alls. If you use herbal products, do so cautiously: buy only licensed products, stick to recommended doses, and tell your doctor about any supplements you take.

Step inside any coffee shop, and you’re bound to find matcha — a Japanese powdered green tea.

From being mixed into lattes and milkshakes, ice creams and brownies, it has grown from a ritual drink of monks and tea masters to a global obsession.

Swiping on social media, which presents all things up-and-coming in the food world, one can easily see the chatter about matcha. Some chase down the “best” matcha in their city. Some invent recipes of the newest flavor combinations with it.

And some use matcha to poke fun at the “performative male,” a social media archetype of men curating an aesthetic that he thinks would appeal to progressive women.

But long before matcha became a buzzword, its history, variety and impact stretched back centuries.

The history

Like many social media sensations, matcha is not “new.”

Tea master Sen no Rikyū codified the tea ceremony in Japan in the 16th century, placing matcha at its center. But the practice traces back to the early centuries in China, where powdered tea was used in Buddhist temples, said Fletcher Coleman, assistant professor of art history.

Japanese monks brought the tradition home, valuing its highly caffeinated content and its spiritual role in meditation, Coleman said. By the Edo period from the 17th to 19th centuries, tea culture trickled down from elite circles into everyday society.

“That’s a moment in time where wealth and power is shifting between social classes in Japan as a result of economic changes into the way society is structured,” he said.

Modern matcha has different quality grades varying in taste and color.

The ceremonial grade, considered the highest quality, is supposed to have hints of smoothness, sweetness and bitterness, said Elijah Castaneto, information systems senior and co-owner of the matcha pop-up Koicha.

There’s also the culinary grade matcha, which leans more brownish-green and is used for making pastries, Castaneto said.

“If you look at a piece of grass and it resembles the matcha powder, then it’s probably good,” Castaneto said.

Traditionally, matcha growers would shade the plants before grinding them into a verdant dust. The process locks in its color and nutritional qualities.

Matcha is prepared in single batches by adding hot, but not boiling, water and whisking vigorously to mix in the powder and froth the top. The finished product can be drunk directly from the bowl in which it was prepared. Or you pour it on top of steamed — or ice cold — milk for a matcha latte.

“An aged one of these vessels is a valued object because it adds a degree of flavor to your cup of tea,” Coleman said. “But that’s why you don’t mix between, say, a black tea and a green tea in that vessel because it will affect the long-term flavor.”

The variety 

On a sweltering Monday in September, students lined up opposite the Central Library for an event between Koicha and the student organization Society of Asian Scientists and Engineers.

“I’m glad that culture is being spread,” said Hoang Long Phan, the organization’s president and a matcha drinker for 13 years.

Castaneto carefully watched his baristas grind exactly 4 grams of matcha for each drink. His pop-up provided classic matcha lattes and also dabbled into flavors like strawberry, earl grey and jasmine teas, or served them with cold foam.

Koicha usually draws inspiration from Asian flavors to mix with its matcha, which is sourced from Japan. Baristas have experimented with ube — a Filipino purple yam — for their pop-up events and are working on a coconut cloud matcha and a black sesame foam, Castaneto said.

“I want to sell a drink that I believe represents actual Japanese matcha lattes, rather than American matcha lattes that are super milky,” he said. “You don’t taste the matcha, you more taste whatever syrup that they use and stuff like that.”

Some choose to zhuzh their matcha up more subtly.

Biology freshman Lwin Thein likes brown sugar with her matcha for a “little sweet hint,” she said.

Computer science sophomore Denzel Nieves has matcha once or twice a week. He wants his drink with oat milk and honey.

“I really look for the creamier matcha,” Nieves said. “I like the texture of it, and I like the taste of it.”

The popularization of matcha has its negatives and positives, he said. On one hand, some have become more performative in drinking matcha, but on the other, stores are offering more variety.

In March, Kayla Baluyot launched her pop-up, Matcha with Kay, at MavMarket, UTA’s student marketplace. Called “matcha-rista” — a combination of “matcha” and “barista” — by family and friends, she creates homemade syrups and adjusts them to her audience’s taste.

A friend told Baluyot they didn’t like strawberry puree, so she strained out the pulp for a cleaner texture while maintaining the flavors.

“I try to experiment to make sure that my flavors of syrups don’t overpower the matcha as well,” Baluyot said. “I just do my best to make sure they complement one another.”

The impact

As matcha globalized, Starbucks added the drink to its menu in 2006. Like many companies, it uses Chinese matcha, which is often considered inferior and used as a flavoring for things like matcha-flavored KitKat bars. However, many places now use Chinese matcha for their drinks due to a shortage of Japanese matcha stemming from poor weather.

Starbucks’ matcha drinks have little similarity to traditional Japanese unsweetened powdered green tea, Coleman said.

“Drinking a bowl of Japanese green tea is kind of a slap in the face more so than a really heavily sweetened drink,” he said.

Yet, it’s some people’s cup of tea.

“I like how the thickness of it is so textured, especially with the cold foam,”  business sophomore Hawraa Altaie said.

Altaie, though, liked the strawberry matcha that she got from Koicha after waiting in line, she said.

“I like how different it is than regular coffee,” she said. “Doesn’t give you that anxious, shaky feeling. It’s just a fun drink.”

Consumption of leaf green tea and matcha is continuing to expand. The global matcha market is expected to surge from about $2.8 million in 2023 to about $4.7 million by 2028, according to the market research firm The Business Research Company.

Like many cultural exports, matcha’s tradition has been diluted on an everyday level, Coleman said. Still, whisks of authenticity remain.

“For example, the vessels people use to drink tea from, or the quality of the tea that people drink now,” he said.

Baluyot, who first had matcha as a kid, said she’s glad it’s popular but hopes it isn’t only reduced to negative connotations like the performative male trend — even if she thinks it’s funny.

“At the end of the day, those are just social media things. That’s not really representative of the whole culture that goes behind all of this,” she said.

Back in front of the Central Library, the line dwindled. Despite planning enough matcha for a four-hour event, Koicha ran out within an hour and a half. Some people tried to get their matcha, but there was none left.

Around the stand, students sipped their lattes, swapped with friends and took photos of the drinks, blending centuries of ritual traditions with the vibrant rhythm of campus life.

Some would say it’s a match-a made in heaven.

@DangHLe

news-editor.shorthorn@uta.edu