Flip Japan Tour

Tokyo Premium Matcha Experiencer

Japan’s tea culture is centred on matcha, a bright green powder made from finely ground tea leaves. Unlike regular tea where you steep the leaves and throw them away, matcha is whisked directly into hot water, so you’re drinking the whole leaf. The result is a thick, slightly foamy drink with a grassy smell and a deep flavour that’s both a little sweet and a little bitter. In Tokyo, this tradition is very much alive.

The tools used to make matcha are a big part of the experience. The bowl, called a chawan, is usually heavy and made from rough, unglazed clay that keeps the tea warm. The whisk, called a chasen, is carved from a single piece of bamboo into dozens of thin flexible prongs. Making matcha properly takes a steady hand and some rhythm. In fact, it’s less like making a drink and more like a small ritual. Alongside this traditional side of things are wagashi, small seasonal sweets made from bean paste and sugar, eaten just before the tea to get your palate ready for its sharp, clean taste.

But in Tokyo, you’ll notice that matcha has also moved well beyond the tea room.  You’ll find matcha lattes, soft-serve ice cream, and desserts served at different strength levels so you can pick how intense the tea flavour is. Some places focus on one product done really well, like a single-origin soft-serve or a perfectly layered parfait, while others offer a full menu built entirely around the ingredient. It’s worth trying a few different spots to get a sense of how much the flavour and quality can vary.

For any matcha lover, visiting the ceramic shops and taking a handmade bowl home is also a must-do. These bowls vary a lot, with different clays and glazes. Even if you never use one at home, spending time in these shops gives you a better feel for why the tools matter as much as the tea itself.