Over recent years, people have really been taking to matcha; it is many people’s drinks order when they enter a café. But why is this? 

To be honest, it’s only recently that I’ve gotten into having a matcha. I tried one a few years ago, just out of interest, a bit weary of spending an extortionate amount on a drink only to be disappointed… It’s safe to say, I tried to like it. The first taste was like ground and the earth; I wasn’t a fan. Not wanting to have a failed dopamine hit from attending my local café, I told myself if I kept drinking, it would get better. 

Well, it didn’t. I avoided matcha for a good 18 months, before recently finding myself wondering what the hype is. I thought the trend would just be that, a trend, disappearing after a few months. It’s been several years now, and the desire for matcha doesn’t seem like it will be satiated anytime soon. 

I spoke to some of the people in my life who are, in fact, obsessed with matcha, trying to scope out all the advice and tips I could get. I did not want another overpriced ground tasting drink. I keep hearing about vanilla syrup being a good starting point, though I am yet to try this. 

In recent months I can say I have started to like matcha. I tried the birthday cake blend from Bird and Blend with oat milk. I wasn’t a fan, until later finding out that you should have it with almond milk as it gives it a sweeter taste. 

It’s true: the birthday cake blend with almond milk is delightful; it makes me feel more awake, yet I don’t have an energy crash from it like with coffee. It’s velvety smooth and full of flavour, which satisfies your tastebuds in a suitable manner, without it being too strong or overpowering. 

Talking about go-to drinks, mine used to be coffee. I loved the smell, taste, it was just so good. Working in a café fuelled this, as I began to regularly drink mochas too. But I was fed up with the energy crashes, the anxiety, shakiness that it was bringing with it. As much as the smell and taste of coffee is heavenly, I just couldn’t justify it anymore. 

I drink a lot of green tea, so when I found out that matcha is simply finely powdered green tea and that the word ‘matcha’ literally means ‘powdered tea’, I was intrigued. 

Powdered tea itself originated in the 7th to 10th centuries, back when the Tang Dynasty was reigning in China. Then, people would steam the tea leaves and form bricks, making harvest a simple process. Later, the bricks would be roasted resulting in a fine tea powder, which could then be mixed with water for consumption. Unlike other teas, this means the entire leaf is consumed. 

For a fair while, my go to drink has been an oat hot chocolate or chai latte in the winter, and peach iced tea in the summer. But I wanted to have something new in the mix, hence matcha has wiggled its way in there, especially since I found out that the centuries-old green tea has slow releasing caffeine, giving you a sustained energy boost rather than a short caffeine spike, as explained by Najma Yafarna in 2025 article ‘Why are we all so obsessed with matcha?’. It is also known for its antioxidant properties and ability to calm skin irritation. 

I finally braved buying a matcha once more. Once again, it was disappointing, and I found myself thinking I’d never order one and will just have to use the birthday cake blend at home… 

That was until I discovered strawberry matcha. 200 Degrees Coffee on Division Street in Sheffield’s city centre does a beautiful one; I was there two days in a row just to have it. Not to mention it’s a very inviting space, with a variety of seating and friendly staff. I realised a little too late the first time that you need to stir the strawberry and matcha together, otherwise you get quite a sweet strawberry taste and then a starkly bitter matcha taste. Once stirred, it is greatly enjoyable. 

Another great place for matcha, especially if you’re on the lookout for a unique option, is Victoria’s Clubhouse Social. Recently opened, it can be found in Neepsend, Kelham Island; an easy, short bus ride from the city centre. As one of their iced specials, they had a ‘Coconut Matcha Cloud’. It was certainly like drinking a cloud, with the bottom half being coconut water and the top half having delicately frothed matcha. Once again, it needs to be stirred. If you like coconut, this is one to try; the hints of coconutty flavour coming through as you take a sip. 

Matcha seems great, if you can get behind it. If you’d rather stay with your favourite and comforting go to drink, I don’t blame you. But, if you’re intrigued about matcha, and don’t know where to start, this is your sign to not hold back anymore. Get to your local café, and if in doubt, just ask the barista for help!