Matcha is not a trend: it’s a millennial tradition revisited

The matcha latte is everywhere on social media, on the menus of trendy cafés, in the hands of people walking the streets of Old Quebec in summer. But before being an Instagram trend, matcha is a Japanese green tea powder with deep roots in Zen culture and the tea ceremony. What’s new is its meeting with Western frothed milk. And this meeting, when well done, is remarkable.

Quality matcha is grown in the shade during the last weeks before harvest. This process slows photosynthesis and concentrates chlorophyll, L-theanine, and catechins in the leaf. The result: a powder of deep, almost phosphorescent green, with a distinctive umami flavor, slightly bitter, grassy, and sweet at the same time.

Why the matcha latte is so appealing

The popularity of the matcha latte comes from several factors that perfectly align with what people are looking for right now. First, the aesthetics: this intense green color against a white milk background creates an immediately recognizable and very photogenic visual. But it would be reductive to see it as just an image.

Matcha contains caffeine, but combined with L-theanine, an amino acid that modulates the stimulating effects. The result is a more stable, gentler energy, less abrupt than what a tight espresso sometimes causes. For those who like to stay alert without being jittery, it’s a very well-received alternative.

And then there is the flavor. A well-prepared good matcha latte has a complexity that few drinks achieve: the vegetal bitterness of matcha, the natural sweetness of well-frothed milk, and when you add a light vanilla or honey syrup, you get something that feels like a conversation between two very different cultures deciding to understand each other.

Ceremony vs coffee: two ways to experience the same powder

In Japanese tradition, matcha is prepared with hot water (never boiling, ideally around 70-75°C) and a bamboo whisk called chasen. The motion is slow, circular, almost meditative. The result is a frothy, direct drink, without milk.

The Western matcha latte replaces water with hot or cold frothed milk. It’s an adaptation, not a betrayal. It makes matcha more accessible to those discovering the drink and more interesting for those who want to explore its nuances with a creamy base. Both approaches are valid. They suit different moments.

What makes all the difference is the quality of the matcha used. You need to choose a high-end ceremonial or culinary matcha, with a bright green color and a flavor that stands up well against milk.

Hot, iced, or with a touch of vanilla?

The matcha latte comes in all temperatures and seasons. Hot in winter, served in a large mug with a cloud of frothed milk on top: it’s comforting and elegant at the same time. Iced in summer, in a large glass with oat milk and ice cubes: it’s the perfect drink for an afternoon in Petit Champlain when the sun beats down on the cobblestones.

Some add vanilla, cinnamon, or even a pinch of sea salt to bring out the sweetness. Others prefer it pure, without additions, to appreciate matcha in all its integrity. In any case, it’s a drink that deserves a moment of attention.

Matcha at Carrera Café

We didn’t add the matcha latte to our menu because it’s trendy. We added it because it’s a drink that matches our way of thinking: precision in choosing ingredients, care in preparation, and a result that justifies the effort. Come see us in Petit Champlain and let yourself be convinced.

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