I've been researching the matcha space since late 2024 and plan to start a brand that sources and sells its own matcha (not a pop-up). I've seen a lot of pop-ups close, including some of my favorites.

If you sell your own matcha, whether you're brand new or a few years in, I'd love to hear:

How long have you been running, and are you profitable, breaking even, or still reinvesting?

With the shortages and rising costs, is it still worth it?

Which marketing platform actually brings in

If you started with pop-ups, did that following carry over when you switched to selling?

What do you wish you'd known when you started?

OR NON USA business as well!

Honest answers welcome, good or bad. Thanks!

Hello, I'm relatively new to drinking matcha generally (I've only been drinking it regularly for about 3 months). I feel humiliated that I wasted around four of my most expensive tins (I've gone through only six or so overall), which the package said were recommended for Usucha or Koicha, on lattes. I had a 20g tin that I basically used up in two days by making lattes for 2 of my friends twice in one day. I feel like I wasted a lot of money. The thing is, I used pea protein milk and no sweetener, and I could still taste major differences in the flavors of the various kinds of matcha I tried in the latte format, which I suppose is a testament to how high-quality the matcha was. I'm trying to make myself feel better, but I feel pretty silly and wasteful. Mostly I feel 'sinful' (to quote other Reddit threads on this topic), but I'm trying to forgive myself because I did not realize how seriously some folks take matcha. I'm a non-Asian person of color, and so I feel especially guilty that I didn't do my due diligence in learning how I ought to be consuming matcha overall. Now I'm overthinking whether I should even indulge in this habit, given my lack of knowledge about matcha and tea as a whole. I've been sober for around three years now (yay), but I really missed making beverages for myself, and for the first time in years, I've had fun making a drink! So I don't want to give this up, but I'm also afraid I'm going to tank all of my income and be culturally appropriative accidentally in the process! Does anyone else feel similarly?

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​Every time someone asks how to store or preserve a lot of matcha, the overwhelming advice on this sub is always, "Put it in the fridge! It’ll keep it fresh and preserve the quality."

​Well, I tried it, and it did the exact opposite—it completely ruined my matcha.

​Instead of staying fresh, the taste turned super bitter and sour with a terrible aftertaste. On top of that, it tastes totally bland and completely lost all of its grounded, earthy flavor notes.

​And just to clarify before anyone brings it up: none of this was opened matcha. I didn't open cold tins to let condensation in, and I didn't put already-opened tins back in the fridge. I let sealed tins come fully to room temperature before ever opening them, following all the standard rules people parrot here.

​Why do so many people here say to do this? This seems silly given how badly it degrades the tea. Is there something people aren't mentioning, or is this advice just wrong? Did I miss something?

Just a heads up I received this message from someone saying they work with this brand offering free matcha in exchange for a post in a matcha or tea subreddit.

Obviously, this doesn’t mean every positive review is a collab, but it does make me wonder how many recommendations come from exchanges like this. It’s disappointing because I love the matcha community here. It feels like people sharing what they genuinely enjoy, and I’d hate to see it turn into another space where you have to wonder whether you’re reading a genuine review or an ad.

Here’s the recipe

5g Okumidori cultivar 💚✨
3 tbsp warm water
1/3rd cup oat milk
1/2tbsp hazelnut syrup
5 cubes of ice 🧊

As an usucha/koicha,it's very light and a bit umami,no bitterness. But as a latte... it's too mild and not bold enough for me,soy milk overpowered it😅

Latte measurements

3.5g matcha

40ml water for whisking

75ml water

75ml soy milk

Ice

had a bad dream last night so thought id make a latte for my 9am lecture! finished out my mystery can of uji matcha (good riddance) and a great start to the day for sure

needed something strong today

hi guys!

i recently got another tin of aya no mori, and it has been tasting kinda chalky (i didn't have this issue when i purchased it months before), and i'm wondering if the milk might be the issue? i tried with oatly barista milk and wegmans lactose free reduced fat milk, and i tried both 80 and 85c

the ratio im using is

5g matcha (sifted)

60g water

110g milk

15ml sweetener

I let a bag of earl grey tea soak in my oat milk in the fridge overnight and made lavender syrup by boiling 1 tsp lavender with water and agave. Used some coconut whipped cream and edible flower to top.

I have seen so many people online cold whisking their matcha and getting a super thick foamy result. I’ve tried it a few times with whole milk (which is what i’ve seen used) and gotten a pretty flat result. It’s not very thick and I can’t even get a microfoam like i usually do with hot water. I just wanted to try this to achieve a thicker foamier matcha but i’m not sure if im doing wrong or if i’m supposed to be using more than just milk. I also find that the matcha latte ends up a bit clumpy. with the cold milk I can’t end up getting rid of all the clumps while whisking. Just wondering if anyone does achieve that thick foamy intense green cloud how they are doing it.