The sun has finally made an appearance, as the temperature is starting to creep upwards, customers have one thing on their mind... matcha!
Now, arguably, true matcha lovers will drink this gorgeous green nectar all year round, making it an incredibly safe addition to your drinks menu (if it's not already on there). We just wanted to time this new launch alongside the uptick in footfall that many operators can expect to see over the next few weeks.
Why you should be serving Matcha
As your resident coffee shop experts (We operate our very own right here in Bristol called Bakehouse), we've seen the rise first-hand, so much so we even covered 'Matcha Mania' in Counterculture, our 2026 Trend Report, and the data speaks for itself...
"2025 was the year of the layered matcha, with matcha drink sales surging 114% last summer in the UK" - Cakesmiths, Counterculture Report 2026 - Click here to get more insights.
Matcha is here to stay. So, it's time to take the plunge!
What is ceremonial grade matcha?
Ceremonial grade simply means the highest quality matcha you can possibly get your hands on. Using fresh young shade-grown leaves, typically from the very first harvest, which are then stone ground into the fine, vibrant powder you know and love.
As this is a very specific set of rules, ceremonial grade matcha is often a little harder to source and will command a higher price point than its lower quality counterparts.
So, if a customer ever asks about your matcha or prices, you can whip this info out and show them that they've met their matcha.
Is Matcha good for you?
It's green, it has to be good for you, right? As well as the "What is Ceremonial Grade Matcha" question, we imagine you might get a few questions from curious customers about the benefits of matcha. Well, luckily for you, there are plenty, as you can see!
Did you know matcha has 3x more antioxidants than green tea? This is simply because you are consuming the whole leaf rather than an infusion.
And, thanks to L-theanine, matcha offers a much slower and smoother energy boost than its caffeine counterpart from coffee, making it the perfect morning or post-lunch pick-me-up.
Why Wakaba? Ceremonial Grade vs Food-Grade
Because we want to offer you the highest quality matcha powder on the market.
Blendsmiths are drink experts, that's why we work with them! They offer two types of ceremonial-grade matcha, and we've specifically chosen to stock their Wakaba Ceremonial Grade Matcha, as we know it will work best for you and your customers.
The finest matcha in the world is grown in Japan, with leaves hailing from Kyoto, Shizuoka and Kagoshima being the most sought after. Blendsmiths partner with specialist cultivators, who work directly with hundreds of family tea farmers across these iconic regions.
Our aim is to offer you a vibrant matcha that works just as hard as your coffee machine, offering the perfect green canvas for all your creative drink creations.
Wakaba directly translates to 'Young Leaf', evocative of the traditional and highly respected process in which this beautiful ceremonial-grade matcha is made. Taking young shade-grown tea leaves, which are then steamed and dried and then further processed into the ultra-fine, vibrant powder you know and love. On the other hand, food-grade matcha will utilise leaves picked later in the harvest season, meaning it will never achieve that bright, vivid green colour and often tastes more bitter.
Blendsmiths have worked closely with growers to source a matcha specifically for blending with plant or dairy milks to make lattes, layered drinks and more. As the matcha industry evolves to meet growing pressures from global shortages and climate change, some suppliers sacrifice quality for volume. However, Blendsmiths are committed to investing in the right partnerships, honouring the ancient craft and building a supply chain that supports the farmer and their land, giving you and your customers the best possible product.
Blended vs Pure Matcha
Our Japanese Matcha Blend is perfect if you're looking to keep your matcha offering small, as it's delicious served on its own in both hot and iced drink options. Your 1-stop-matcha-fix.
Whereas our new Wakaba Matcha is a vibrant green, clean, velvety matcha with a subtle umami finish, perfect for using as the base for your layered drinks.
Entry-Level Matcha: Our Blendsmiths Japanese Matcha Blend is the perfect starter matcha, combining the highest quality ceremonial-grade matcha with coconut sugar and cinnamon, giving it a more approachable flavour profile and an affordable option for coffee shop operators and customers seeking an easy, unique, and margin-friendly matcha option.
Traditional vs Convenience - Matcha making!
There are many ways to make matcha, whether you're sticking to tradition and whisking it by hand or if you prefer functionality, we recommend using an electric whisk for ease. No matter how you decide to make this matcha, as long as you follow our instructions, you'll be serving the highest quality matchas in your area. No clumpy, badly mixed matchas will be served on our watch!
Here is how you serve the perfect matcha (using Wakaba)
Serves 1
- Scoop 4g (1 tsp) of matcha into a cup.
- Add a splash of hot water (a similar amount to making a hot chocolate).
- Using a matcha whisk, mini whisk or electric milk frother, whisk into a paste.
- Top up with 8ml of hot water and whisk until smooth, fluid and slightly foamy (think small, tight bubbles like properly steamed milk).
- Serving Hot: If using syrups or flavourings, add first and then pour over your perfectly steamed milk of choice.
- Serving Cold: If making a layered matcha, get your cup ready with a generous layer of puree or syrup at the bottom, add ice and your milk of choice. Lastly, pour your perfectly whisked matcha over the top.
Batcha! How to batch matcha properly with a little help from Blendsmiths.
Depending on how busy your coffee shop is, your customers' appetite for matcha or how much you promote your newest drinks, preparing one matcha at a time might not cut the mustard...
Now, we know batched drinks can have a bad rep... but, if you follow the proper method, batching matcha can help keep your matcha quality consistent and make serving (especially during a rush) an absolute breeze.
Watch the video below to see how Ryan, Blendsmiths founder, makes his.
Can't commit to 31 servings of matcha in one squeezy bottle? No stress!
Using the exact same method as above, here are the measurements you will need for 15 matchas.
- 60g of Wakaba matcha
- 120ml of Water
This will make 15 servings according to the suggested serving size.
The Price Is Right – a cost breakdown.
Now we're getting into the nitty-gritty. If matcha is new to your menu or you just want to sense-check your current pricing, we've done the research for you.
As always, you know your customers best and what they'd be willing to pay. Pricing is subjective and changes region to region, product to product. Naturally, you can command a higher price for a seasonal special and have an optional up-charge for syrups added to a standard Iced Matcha. (We charge £0.50p for syrup in Bakehouse)
Here's a little breakdown of the costs for you as of March 2026:
Cost Of Goods:
- 1 serving of Wakaba Matcha - 0.80p
- Milk (we've picked Oat for this example) - £0.34
- Packing (Ice, cups, straws, etc.) - £0.25
- Optional Syrup (We're calculating based on Sweetbird Puree) - £0.28
Suggested Pricing:
- Layered Matcha: £4.50 (63% gross margin) / £6.00 (73% margin)
- Iced Matcha: £3.50 / £5.00
Let's finish on a high and send you away with a little inspiration. Here's a recipe for our
Raspberry Ripple Matcha (As seen in photos)
Ingredients:
- Matcha - Single Serving as made to the above recipe.
- Raspberry Puree - Sweetbird Puree works best
- Ice
- Milk of choice (We're using Oat)
- For the Raspberry Cold-Foam (Click here for the method)
- Double cream
- Oat Milk (a splash)
- Vanilla Essence
- Raspberry Puree
Method:
- Take your cup (glass or take-away), add a generous amount of Raspberry Puree (approx 2 pumps).
- Fill the cup with ice cubes and slowly top with 200ml of your chosen milk.
- Pour your prepared serving of matcha slowly over the ice cubes for a marbled layer (see here for how to prepare: Single Serving or Batched).
- Top with your pre-made raspberry cold foam (like the batched matcha, this can be made ahead of time and kept in a squeezy bottle in the fridge) and, if you're feeling fancy, a drizzle of Sweetbird Puree to finish.
- Add a straw and enjoy!
