Much ado about matcha: A taste of Midori Matcha

Strawberry cheesecake, cookie butter and cereal milk matcha lattes. These are just a few of the flavors you’ll find at Midori Matcha, a new at-home matcha café based in Kapolei.

Strawberry cheesecake is the newest addition to the matcha latte line-up, according to business owner Ivy-Ann Fernandez.

“When I first tried a fruit matcha drink, it was mango,” she says. “For me, it didn’t work well with the matcha; strawberry worked out better.”

This new drink features premium matcha, strawberry puree milk and a cheesecake soft top (the soft top is Fernandez’s version of a cold foam that has a creamy texture). It’s sprinkled with dehydrated strawberries and graham cracker crumbles.

“The strawberry puree has all real fruits,” Fernandez says.

Fernandez remembers seeing firsthand how matcha was made during a trip to Kyoto, Japan last October. She took what she saw, applied it to her own craft of making matcha, and opened Midori Matcha in July.

“I decided to start Midori Matcha when I decided I wanted to create my own flavors that I felt would complement matcha,” she says. “I get creative with my drinks and create flavors I would personally love to drink. I also use 5 grams of matcha in each drink.”

All lattes are made with oat milk and come in one size (16 ounces).  So far, the business’s cookie butter matcha latte ($9) and banana cream matcha latte ($9) have been customer favorites.

The cookie butter matcha latte ($9) will be a hit with those who love the signature Biscoff treat. It features premium matcha, Biscoff-flavored milk, a vanilla soft top and cookie crumbles.

The cereal milk matcha latte ($9) is another popular option. It includes frosted cereal milk, premium matcha and a vanilla soft top.

“It’s (the milk’s) infused with Kellogg’s Frosted Flakes,” Fernandez says. “I find the Frosted Flakes to be on the sweeter side and it doesn’t mask the taste of the matcha.”

If you prefer coffee over matcha, opt for the banana cream espresso ($9). It includes creamy banana milk, espresso and a vanilla soft top.

“I make my banana syrup in house,” Fernandez says. “The banana puree is on the bottom, then your banana-infused milk, espresso and soft top.”

Fernandez also offers housemade pastries designed to pair with her matcha beverages. The business owner — who has a food handler’s certification — says she had passion for baking ever since she was in high school.

 “I’ve decided to specialize in rolls — Cookie Butter is the main star right now — but I plan to incorporate more flavors in rolls and drop bi-weekly flavors in flights,” she says.

The cinnamon rolls are unique because they’re fluffy and not overly sweet. For each batch, Fernandez says she uses 1/3 cup of sugar (one batch includes 12 rolls).

Fernandez just added banana bread muffins (two pieces for $5) to her menu. Although the new pastry was added Sept. 1, Fernandez has been baking banana bread long before that.

“Banana bread was the first pastry that I mastered,” she says. “It’s been really delicious.”

Fernandez notes that Midori Matcha does not have set days or hours, as she currently operates it around her work schedule. However, customers can use the Hot Plate platform to see her matcha drop dates and order.

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CONTACT
Midori Matcha
Hotplate.com/midorimatchahi
Instagram: @midorimatcha.hi

Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.