"We want to represent their tea in a good light, in the way it's supposed to be consumed. If we're mixing it with too many things like strawberry syrup, then that becomes the star of the show, and that's not what we're about."
"Owners Edison Zeng and Emily Dewey source their tea directly from farmers, and because they're not relying on middlemen, they can offer most drinks for around $4, a much lower price point than other cafes. They're also involved in the tea process at multiple stages, from visiting farms in Japan to milling to brewing."
Mako Matcha Mill opened in February at 414 SW 13th Avenue, focusing on matcha quality rather than trendy flavor combinations. Owners Edison Zeng and Emily Dewey source tea directly from farmers and participate in every stage from farm visits to milling and brewing. This direct sourcing allows them to price most drinks around $4, significantly lower than competitors. The menu emphasizes simplicity with matcha served with or without milk, hojicha lattes, espresso drinks, and select teas. Limited add-ons include housemade ube syrup, cherry purée, jasmine syrup, and cold foam. Food offerings include egg salad sandwiches and onigiri from neighboring Masu Sushi, plus wagashi from Yume Confections.
Read at Portland Mercury
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