Pre-ground powder vs whole leaves
Almost every matcha you’ve tasted was ground in a factory weeks or months before it reached your cup. Even sealed, ground matcha starts losing aroma and color the moment it’s milled.
Whole tencha leaves stored properly stay vivid green and aromatic for far longer. Grinding them to order captures the moment the flavor is at its peak.
Freshness and aroma
The first thing regulars notice at the trailer is the smell. Freshly ground matcha releases a clean, sweet, grassy aroma that pre-ground powder simply cannot produce anymore. That aroma is a huge part of what your palate reads as flavor.
Grinding in front of the customer
We grind ceremonial-grade tencha leaves the moment you order. Guests can see it and smell it. It becomes part of the experience — half performance, half proof.
Matcha with water
Traditional usucha: fresh-ground matcha whisked with hot water. Clean, bright, mildly sweet, deeply grassy. This is where the quality shows up most clearly.
Matcha with milk
Hot or iced matcha latte with whole milk, oat milk or almond milk. The dairy softens the matcha into a smooth, creamy cup while the fresh-ground base keeps it vivid.
Matcha tonic
Fresh-ground matcha over ice with premium tonic water. Bright, effervescent, unexpectedly complex — a favorite non-coffee drink at events.
Matcha affogato
A shot of fresh-whisked matcha poured over vanilla gelato. The greener, sweeter cousin of the espresso affogato — and often the one guests remember.
On the trailer
See what we serve on the menu, browse the gallery, or book the trailer for your event.