Annie Arriaga's exploration into New York City's matcha scene reveals the complexities of proper matcha preparation, contrasting traditional methods with the fast-service methods prevalent at many coffee shops. 12 Matcha, a newcomer specializing solely in matcha, draws long lines of eager customers. The cafe prioritizes quality through its unique design framework, which includes innovative water filtration and visible matcha preparation stations. Arriaga's investigation emphasizes the importance of understanding matcha's cultural roots, and the growing popularity of this drink amid concerns of a potential shortage due to its careful sourcing in Japan.
Preparing matcha, in its most traditional form, is a special and sacred ritual done with mindfulness and intention. The quality of water and whisking technique greatly affects flavor.
Matcha has become so popular that there's even talk of a shortage due to the complex nature of its harvesting season in Japan, highlighting the need for knowledge in sourcing.
12 Matcha is New York's newest cafe specializing in matcha, with a long line of customers eager to see if the hype around their matcha is justified or not.
The cafe’s design complements its focus on matcha, featuring tanks of water through charcoal and visible drink-making stations, elevating the overall experience for matcha enthusiasts.
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