Matcha and mango make an unlikely-sounding pair, but the balance works: the tea's grassy, faintly bitter edge against fruit that is frankly sweet. This blend puts the two together as a single powder, meant to be whisked into a traditional bowl or stretched into a latte, hot or iced.
The matcha comes from shade-grown leaves, steamed, dried, destemmed and ground fine into a bright green powder; the shading is what keeps the colour so vivid and gives the tea its concentrated, vegetal depth. The mango side starts with ripe fruit, pureed or juiced and then freeze-dried into a powder that dissolves cleanly alongside the matcha rather than turning gritty.
In the cup it opens with sun-ripened mango, tropical and immediate, with grassy matcha notes sitting underneath. The colour is a vivid green with a golden cast from the fruit, and whisking brings up a light froth. The taste follows the same order: bright, juicy mango sweetness first, then the umami weight and gentle bitterness of matcha settling in behind it, each one softening the other rather than competing. Made with milk it turns smooth and creamy, with honey and cream notes showing up alongside the fruit and grass. The finish is light rather than lingering-bitter, tropical notes fading into a faintly sweet, vegetal matcha character, approachable for someone new to green tea as much as for a longtime matcha drinker. Matcha of this kind has long been drunk for a natural lift and its antioxidant content.
To make it the traditional way, sift a teaspoon of the powder into a bowl, add 60-80ml of hot water around 80°C, and whisk with a bamboo whisk until smooth and frothy. For a hot latte, whisk the matcha first, then stir in 150-200ml of warmed milk, dairy or plant-based, sweetening with honey if you like. For an iced version, pour the same amount of cold milk over ice and add the matcha on top.
